CONSUMER PROPERTIES OF FRESH AND FROZEN HIPPOPHAE BERRIES OF THE VELIKAN VARIETY
UDC 664.8.037:634.74 | DOI: https://doi.org/10.31617/tr.knute.2020(36)11 | |
Svitlana BELINSKA, Е-mail: Ця електронна адреса захищена від спам-ботів. вам потрібно увімкнути JavaScript, щоб побачити її. ORCID: 0000-0001-6029-8804 |
Doctor of Technical Sciences, Professor, Professor at the Department of Commodity Science, Safety and Quality Management, Kyiv National University of Trade and Economics 19, Kyoto str., Kyiv, 02156, Ukraine |
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Olena MOROZ, Е-mail: Ця електронна адреса захищена від спам-ботів. вам потрібно увімкнути JavaScript, щоб побачити її. ORCID: 0000 0003 3337 3345 |
Doctor of Economics, Professor, Head of the Department of Entrepreneurship, Logistics and Management, Vinnytsia National Technical University 95, Khmelnytsky highway, Vinnytsia, 21000, Ukraine |
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Larysa SAFIULLINA, E-mail: Ця електронна адреса захищена від спам-ботів. вам потрібно увімкнути JavaScript, щоб побачити її. ORCID: 0000-0002-9281-3900 |
senior lecturer at the Department of Modern European languages, Kyiv National University of Trade and Economics, 19, Kyoto str., Kyiv, 02156, Ukraine |
CONSUMER PROPERTIES OF FRESH AND FROZEN HIPPOPHAE BERRIES OF THE VELIKAN VARIETY
The consumer properties of hippophae berries of the Velykan variety have been studied. It was found that freezing at a temperature of minus 30 °C is accompanied by minor changes in organoleptic and physicochemical parameters. The most sensitive to freezing is vitamin C, the loss of which during low-temperature processing is 6.1 %. The effect of freezing on the quantitative indicators of the content of β-carotene and mineral elements was not detected.
Keywords: hippophae, ascorbic acid, β-carotene, freezing, mineral elements.REFERENCES
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