This paper presents results gained by a chemical analysis and organoleptic evaluation of raspberry pulp, extracted juice, freeze-dried raspberry pulp, freeze-dried extracted raspberry juice and fruit nectars obtained by rehydration of freeze-dried products. It is possible to produce high nutritive products using freeze drying. Changes in the chemical composition of products are very small. The preservation of L-ascorbic acids ranges from 66 to 71 %. Moreover, freeze-dried raspberry pulp is of higher quality than freeze-dried extracted raspberry juice.
U ovom radu su prikazani rezultati dobijeni hemijskom analizom i organoleptičkom ocenom kaše maline, matičnog soka maline, liofilizovane kaše maline i liofilizovanog matičnog soka maline, kao i voćnih nektara maline dobijenih rehidracijom liofilizovanih proizvoda. Dobijeni rezultati pokazuju da se liofilizacijom mogu dobiti nutritivno visokovredni proizvodi obzirom da su promene u hemijskom sastavu proizvoda relativno male, a da je očuvanje vitamina C od 66 do 71%. Ukupni rezultati hemijske i organoleptičke ocene pokazuju da je kvalitet liofilizovane kaše bolji u odnosu na liofilizovani matični sok maline.
Keywords:
liofilizacija / malina / sok u prahu
Source:
Journal of Scientific Agricultural Research, 2007, 68, 2, 17-23
Publisher:
Savez poljoprivrednih inženjera i tehničara, Beograd
TY - JOUR
AU - Janković, Miodrag
AU - Zlatković, Branislav
AU - Bukvić, Branka
AU - Stevanović, Snežana
AU - Vukosavljević, Predrag
PY - 2007
UR - http://aspace.agrif.bg.ac.rs/handle/123456789/1579
AB - This paper presents results gained by a chemical analysis and organoleptic evaluation of raspberry pulp, extracted juice, freeze-dried raspberry pulp, freeze-dried extracted raspberry juice and fruit nectars obtained by rehydration of freeze-dried products. It is possible to produce high nutritive products using freeze drying. Changes in the chemical composition of products are very small. The preservation of L-ascorbic acids ranges from 66 to 71 %. Moreover, freeze-dried raspberry pulp is of higher quality than freeze-dried extracted raspberry juice.
AB - U ovom radu su prikazani rezultati dobijeni hemijskom analizom i organoleptičkom ocenom kaše maline, matičnog soka maline, liofilizovane kaše maline i liofilizovanog matičnog soka maline, kao i voćnih nektara maline dobijenih rehidracijom liofilizovanih proizvoda. Dobijeni rezultati pokazuju da se liofilizacijom mogu dobiti nutritivno visokovredni proizvodi obzirom da su promene u hemijskom sastavu proizvoda relativno male, a da je očuvanje vitamina C od 66 do 71%. Ukupni rezultati hemijske i organoleptičke ocene pokazuju da je kvalitet liofilizovane kaše bolji u odnosu na liofilizovani matični sok maline.
PB - Savez poljoprivrednih inženjera i tehničara, Beograd
T2 - Journal of Scientific Agricultural Research
T1 - Freeze-drying of raspberry pulp and extracted raspberry juice
T1 - Liofilizacija kaše i matičnog soka maline
EP - 23
IS - 2
SP - 17
VL - 68
UR - https://hdl.handle.net/21.15107/rcub_agrospace_1579
ER -
@article{
author = "Janković, Miodrag and Zlatković, Branislav and Bukvić, Branka and Stevanović, Snežana and Vukosavljević, Predrag",
year = "2007",
abstract = "This paper presents results gained by a chemical analysis and organoleptic evaluation of raspberry pulp, extracted juice, freeze-dried raspberry pulp, freeze-dried extracted raspberry juice and fruit nectars obtained by rehydration of freeze-dried products. It is possible to produce high nutritive products using freeze drying. Changes in the chemical composition of products are very small. The preservation of L-ascorbic acids ranges from 66 to 71 %. Moreover, freeze-dried raspberry pulp is of higher quality than freeze-dried extracted raspberry juice., U ovom radu su prikazani rezultati dobijeni hemijskom analizom i organoleptičkom ocenom kaše maline, matičnog soka maline, liofilizovane kaše maline i liofilizovanog matičnog soka maline, kao i voćnih nektara maline dobijenih rehidracijom liofilizovanih proizvoda. Dobijeni rezultati pokazuju da se liofilizacijom mogu dobiti nutritivno visokovredni proizvodi obzirom da su promene u hemijskom sastavu proizvoda relativno male, a da je očuvanje vitamina C od 66 do 71%. Ukupni rezultati hemijske i organoleptičke ocene pokazuju da je kvalitet liofilizovane kaše bolji u odnosu na liofilizovani matični sok maline.",
publisher = "Savez poljoprivrednih inženjera i tehničara, Beograd",
journal = "Journal of Scientific Agricultural Research",
title = "Freeze-drying of raspberry pulp and extracted raspberry juice, Liofilizacija kaše i matičnog soka maline",
pages = "23-17",
number = "2",
volume = "68",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1579"
}
Janković, M., Zlatković, B., Bukvić, B., Stevanović, S.,& Vukosavljević, P.. (2007). Freeze-drying of raspberry pulp and extracted raspberry juice. in Journal of Scientific Agricultural Research
Savez poljoprivrednih inženjera i tehničara, Beograd., 68(2), 17-23.
https://hdl.handle.net/21.15107/rcub_agrospace_1579
Janković M, Zlatković B, Bukvić B, Stevanović S, Vukosavljević P. Freeze-drying of raspberry pulp and extracted raspberry juice. in Journal of Scientific Agricultural Research. 2007;68(2):17-23.
https://hdl.handle.net/21.15107/rcub_agrospace_1579 .
Janković, Miodrag, Zlatković, Branislav, Bukvić, Branka, Stevanović, Snežana, Vukosavljević, Predrag, "Freeze-drying of raspberry pulp and extracted raspberry juice" in Journal of Scientific Agricultural Research, 68, no. 2 (2007):17-23,
https://hdl.handle.net/21.15107/rcub_agrospace_1579 .
