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- Title
Изследване промените във физикохимичните характеристики на алгинат-карагенаново желе от круши по време на съхранение.
- Authors
Петкова, Теодора; Манев, Здравко; Тръненска, Петя
- Abstract
The aim of the study is to research the changes in the physicochemical characteristics of alginate-carrageenan pears’ jelly during storage. Pears’ jellies are made by two types of gelling agents (sodium alginate and iota-carrageenan) which gel in the presence of calcium ions obtained adding calcium lactate pentahydrate (C6H10CaO6.5H2O). Conditions during storage are temperature 3-5°C and 20-22°C for a period of 60 days. The physicochemical characteristics, which were determined, are: water activity, active acidity, titratable acidity, dry matter (weight and refractometric) and color parameters. From the obtained results, it was established that during storage the physicochemical characteristics of the jellies change according to polynomial dependences with high coefficients of determination. The active acidity of jellies increases throughout the storage period regardless of temperature. From 20 to 60 days at 3-5°C storage, water activity decreases and dry matter (°Brix) increases, while at 20- 22°C for the same period of time, the opposite effect is observed. The titratable acidity of the samples at 3-5°C is 15.5% lower compared to 20- 22°C after 60 days of storage. At 3-5°C during storage, the main yellow color of the jelly is preserved better compared to 20-22°C.
- Subjects
JELLY; STORAGE
- Publication
Journal of Mountain Agriculture on the Balkans (JMAB), 2023, Vol 26, Issue 4, p447
- ISSN
1311-0489
- Publication type
Article