Consumer properties of fresh and frozen hippophae berries of the Velikan variety

Authors

DOI:

https://doi.org/10.31617/tr.knute.2020(36)11

Keywords:

hippophae, ascorbic acid, β-carotene, freezing, mineral elements

Abstract

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.

Author Biographies

Svitlana BELINSKA, Kyiv National University of Trade and Economics

Doctor of Technical Sciences, Professor, Professor at the Department
of Commodity Science, Safety and Quality Management

Olena MOROZ, Vinnytsa Institute of Trade and Economics of KNUTE

Doctor of Economics, Professor, Head of the Department of Entrepreneurship, Logistics and Management

Larysa SAFIULLINA, Kyiv National University of Trade and Economics

senior lecturer at the Department of Modern European languages

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Published

2020-12-10

How to Cite

[1]
BELINSKA, S. , MOROZ, O. and SAFIULLINA, L. 2020. Consumer properties of fresh and frozen hippophae berries of the Velikan variety. INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL COMMODITIES AND MARKETS. 36, 4 (Dec. 2020), 113–120. DOI:https://doi.org/10.31617/tr.knute.2020(36)11.

Issue

Section

RESEARCHES OF FOODSTUFF’S QUALITY