INVESTIGATION OF THE INDEX QUALITY OF FROZEN SEMIPRODUCT SMOOTHIE
Journal Title: Вчені записки Таврійського національного університету імені В. І. Вернадського. Серія: Технічні науки - Year 2018, Vol 29, Issue 5
Abstract
The article presents the results of a study of organoleptic and physicochemical parameters of the quality of semi-finished products for smoothies in the process of low-temperature storage for 9 months at a temperature of minus 18±2°C. A change in physicochemical parameters, namely a decrease in the mass fraction of dry soluble substances, the mass fraction of protein, sugars and vitamin C, is established. These changes are insignificant in order to cause a significant deterioration in the quality of the semi-finished product. An increase in titratable acidity and a mass fraction of moisture was noted. The production of this semi-finished product for smoothies will expand the range of frozen products and increase the base of the local processing industry.
Authors and Affiliations
А. М. Одарченко, Є. Б. Соколова, К. К. Василець
Keywords
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