NUTRITIONAL VALUE AND QUALITY OF RED CURRANT BERRIES
Berries are exceptionally useful representatives of plant foods owing to a great amount of biologically active substances contained in them. Wild and cultivated currants, gooseberries, sea buckthorn and others are popular in the regions of Siberia. Today, red currants remain insufficiently studied,...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2017-03-01
|
| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/44/16.pdf |
| _version_ | 1826908301569294336 |
|---|---|
| author | Golub O.V. Stepanova E.N. Tyapkina E.V. |
| author_facet | Golub O.V. Stepanova E.N. Tyapkina E.V. |
| author_sort | Golub O.V. |
| collection | DOAJ |
| description | Berries are exceptionally useful representatives of plant foods owing to a great amount of biologically active substances contained in them. Wild and cultivated currants, gooseberries, sea buckthorn and others are popular in the regions of Siberia. Today, red currants remain insufficiently studied, their biochemical composition and commercial quality depending on the territory of growth of the culture. The aim of the research is to study the nutritional value and to evaluate the quality of red currant berries grown in the Novosibirsk region. The goal is achieved by solving the following tasks: determining the nutritional value of berries of red currant (mass fraction of soluble solids, titratable acids (for apples), carbohydrates, pectin, ash, vitamin C, P-active substances, potassium, iron, calcium, phosphorus and magnesium); quality evaluation according to the requirements of the current national standard (appearance, smell and taste; mass fraction of overripe and crushed berries, green and plant matter, brushes, and berries affected by diseases and damaged by pests; average weight of berries). Generally accepted methods of research have been used. The obtained results have been processed using software products. It has been revealed that nutritional, physiological and organoleptic value of samples of red currant berries is close to available literature data, the quality being of the first grade. Local red currant berries having high physiological value can be recommended for direct consumption or for processing. |
| first_indexed | 2024-12-16T18:28:43Z |
| format | Article |
| id | doaj.art-40c02f8721464742ae35aa8e4c5210e1 |
| institution | Directory Open Access Journal |
| issn | 2074-9414 2313-1748 |
| language | English |
| last_indexed | 2025-02-17T09:20:39Z |
| publishDate | 2017-03-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Техника и технология пищевых производств |
| spelling | doaj.art-40c02f8721464742ae35aa8e4c5210e12025-01-02T12:35:29ZengKemerovo State UniversityТехника и технология пищевых производств2074-94142313-17482017-03-0144110511010.21179/2074-9414-2017-1-105-110NUTRITIONAL VALUE AND QUALITY OF RED CURRANT BERRIESGolub O.V.0Stepanova E.N.1Tyapkina E.V.2Siberian University of Consumer CooperationSiberian University of Consumer CooperationSiberian University of Consumer CooperationBerries are exceptionally useful representatives of plant foods owing to a great amount of biologically active substances contained in them. Wild and cultivated currants, gooseberries, sea buckthorn and others are popular in the regions of Siberia. Today, red currants remain insufficiently studied, their biochemical composition and commercial quality depending on the territory of growth of the culture. The aim of the research is to study the nutritional value and to evaluate the quality of red currant berries grown in the Novosibirsk region. The goal is achieved by solving the following tasks: determining the nutritional value of berries of red currant (mass fraction of soluble solids, titratable acids (for apples), carbohydrates, pectin, ash, vitamin C, P-active substances, potassium, iron, calcium, phosphorus and magnesium); quality evaluation according to the requirements of the current national standard (appearance, smell and taste; mass fraction of overripe and crushed berries, green and plant matter, brushes, and berries affected by diseases and damaged by pests; average weight of berries). Generally accepted methods of research have been used. The obtained results have been processed using software products. It has been revealed that nutritional, physiological and organoleptic value of samples of red currant berries is close to available literature data, the quality being of the first grade. Local red currant berries having high physiological value can be recommended for direct consumption or for processing.http://fptt.ru/stories/archive/44/16.pdfred currantnutritional valuequality evaluation |
| spellingShingle | Golub O.V. Stepanova E.N. Tyapkina E.V. NUTRITIONAL VALUE AND QUALITY OF RED CURRANT BERRIES Техника и технология пищевых производств red currant nutritional value quality evaluation |
| title | NUTRITIONAL VALUE AND QUALITY OF RED CURRANT BERRIES |
| title_full | NUTRITIONAL VALUE AND QUALITY OF RED CURRANT BERRIES |
| title_fullStr | NUTRITIONAL VALUE AND QUALITY OF RED CURRANT BERRIES |
| title_full_unstemmed | NUTRITIONAL VALUE AND QUALITY OF RED CURRANT BERRIES |
| title_short | NUTRITIONAL VALUE AND QUALITY OF RED CURRANT BERRIES |
| title_sort | nutritional value and quality of red currant berries |
| topic | red currant nutritional value quality evaluation |
| url | http://fptt.ru/stories/archive/44/16.pdf |
| work_keys_str_mv | AT golubov nutritionalvalueandqualityofredcurrantberries AT stepanovaen nutritionalvalueandqualityofredcurrantberries AT tyapkinaev nutritionalvalueandqualityofredcurrantberries |