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Pregled bibliografske jedinice broj: 92030

Influence of some technological parameters on the quality of candied celery


Lelas, Vesna; Krešić, Greta; Šimundić, Borislav
Influence of some technological parameters on the quality of candied celery // Proceedings of the 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists / Lelas, Vesna (ur.).
Zagreb: Faculty of Food Technology and Biotechnology, 2001. str. 141-147 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Influence of some technological parameters on the quality of candied celery

Autori
Lelas, Vesna ; Krešić, Greta ; Šimundić, Borislav

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists / Lelas, Vesna - Zagreb : Faculty of Food Technology and Biotechnology, 2001, 141-147

Skup
4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 3-5.10.2001

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Candying; celery; chemical composition

Sažetak
The aim of this work was to investigate the influence of some technological parameters (composition of candying solutions, drying procedure) on the chemical composition, colour and sensory evaluation of candied celery. Celery was cut in the small cubes and candied in sugar solution containing 1 % citric acid. During 5 hours sugar solution concentration increases from initial 20 0Brix until reached 75 0 Brix. The sugar saving possibility has been investigated by candying in three cycles. Altogether 6 various processes that differ in sugar solution composition and in the last phase of candying have been investigated. Candied and candied dried celery were analysed for total solid matter content, acidity, pH, reducing, nonreducing and total sugars, mineral compounds and colour. The results obtained have shown that composition of sugar solution had an influence on the chemical composition, firmness, structure and colour of candied celery. Candied celery from first cycle was darker, softer and had higher content of reduced sugars compared with the samples from second and third cycle. These celery behaved better organoleptic properties than others. It was pointed out that drying process had no significant influence on the chemical composition of celery, although it effected a particular change of colour .

Izvorni jezik
Engleski