The study of quality and safety indicators of sauceswith a high content of pectin

Slashcheva, Alina and Слащева, Аліна Вячеславівна and Слащева, Алина Вячеславовна and Klimenko, Alla and Клименко, Алла Вікторівна and Клименко, Алла Викторовна and Popova, Svitlana and Попова, Світлана Юріївна and Попова, Светлана Юрьевна (2017) The study of quality and safety indicators of sauceswith a high content of pectin. Тематичний збірник наукових праць «Обладнання та технології харчових виробництв» (35). pp. 18-24. ISSN 2079-4827

Слащева А.В. 35-2017.pdf

Download (1MB) | Preview


It has been established that according to microbiological, toxicological and radiological parameters, the developed sauces do not exceed the established maximum permissible concentrations and meet the requirements of standards. The developed sauces have a number of advantages in com¬parison with the control (Apple sauce) on physicochemical parameters: ash content above 4.3–4.4 times (due to the high content of potassium, calcium, magnesium and phosphorus), the content of ca¬rotenoids — 1.9–4.6-fold, L-ascorbic acid in 13.1 times (dessert sauce) and 4.5 times (a spicy sauce).

Item Type: Article
Uncontrolled Keywords: semifinished product from pumpkin and sea buckthorn, the high content of pectin, sauces, safety indicators, quality indicators
Subjects: Research materials > Journal articles
Research materials > Journal articles > Food Technology
Academic journals of DonNUET > Equipment and Technology of Food Production
Divisions: Academic journals of DonNUET > Equipment and Technologies of Food Production
Depositing User: Адміністратор репозиторію
Date Deposited: 16 Nov 2018 10:20
Last Modified: 31 May 2019 08:30

Actions (login required)

View Item View Item


Downloads per month over past year

View more statistics