| Title |
Vaikams skirtų naujų vaisių ir uogų produktų įvertinimas / |
| Translation of Title |
Evaluation of new fruit and berry products for children. |
| Another Title |
664. |
| Authors |
Rubinskienė, Marina ; Viškelis, Pranas |
| Full Text |
|
| Is Part of |
Sodininkystė ir daržininkystė : Lietuvos sodininkystės ir daržininkystės instituto ir Lietuvos žemės ūkio universiteto mokslo darbai.. Kaunas : LSDI. 2007, t. 26(1), p. 81-92.. ISSN 0236-4212 |
| Keywords [eng] |
Chemical composition ; Sensual evaluation ; Recipe ; Fruit sauce |
| Abstract [eng] |
13 recipes of fruit and berry products for child nutrition were created at the Laboratory of Biochemistry and Technology of the Lithuanian Institute of Horticulture. Their nutritive properties were evaluated using chemical and physical methods. The cherry (15%)-red currant (20%)-apple (35%), apple (40%)-red currant (15%)-plum (15%), cherry (15%)-plum (35%), apple (40%)-cherry (40%), cherry (25%)-red currant (25%), pear (30%)-cherry (15%)-red currant (15%) and apple (50%)-red currant (25%) nectars had the best sensory properties. The largest amount of ascorbic acid was found in raspberry-red currant-apple nectar (10.4 mg/100 g) and apple-red currant nectar (10.0 mg/100 g), and that of anthocyanins in cherry-red currant nectar (25.88 mg/100 g) and apple-cherry nectar (17.65 mg/100 g). The following recipes are recommended for the production of child nutrition products: apple (40%)-cherry (40%), cherry (25%)-red currant (25%), apple (40%)-red currant (15%)-plum (15%), cherry (15%)-plum (35%), and pear (30%)-cherry (15%)-red currant (15%) fruit and berry dessert recipes and apple (50%)-red currant (25%) nectar recipe. |
| Published |
Kaunas : LSDI |
| Type |
Journal article |
| Language |
Lithuanian |
| Publication date |
2007 |
