Consumer properties of fresh and frozen hippophae berries of the Velikan variety
DOI:
https://doi.org/10.31617/tr.knute.2020(36)11Keywords:
hippophae, ascorbic acid, β-carotene, freezing, mineral elementsAbstract
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.
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