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CONSUMER PROPERTIES OF FRESH AND FROZEN HIPPOPHAE BERRIES OF THE VELIKAN VARIETY

Автор: sveta on . Posted in 2020_04(36)

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UDC 664.8.037:634.74   DOI: https://doi.org/10.31617/tr.knute.2020(36)11
     
Svitlana BELINSKA,
 
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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
     
Olena MOROZ,
 
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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
     
Larysa SAFIULLINA,
 
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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.

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