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Pregled bibliografske jedinice broj: 92042

The effect of pre-treatment duration on the chemical composition of candied celeriac


Krešić, Greta; Lelas, Vesna; Šimundić, Borislav
The effect of pre-treatment duration on the chemical composition of candied celeriac // Technology-Food-Nutrition-Health / Raspor, Peter ; Hočevar, Ivica (ur.).
Ljubljana: Biotechnical faculty, Department of Food Science and Technology : Slovenian Nutrition Society, 2002. (poster, međunarodna recenzija, sažetak, znanstveni)


Naslov
The effect of pre-treatment duration on the chemical composition of candied celeriac

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

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Technology-Food-Nutrition-Health / Raspor, Peter ; Hočevar, Ivica - Ljubljana : Biotechnical faculty, Department of Food Science and Technology : Slovenian Nutrition Society, 2002

Skup
1st Central European Congress on Food and Nutrition

Mjesto i datum
Ljubljana, Slovenija, 22.-25.09.2002

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Candying; celeriac

Sažetak
The aim of this work was to investigate the influence of pre-treatment duration on the chemical composition of candied celeriac (Apium graveolens var. rapaceum). For this purpose, after washing, peeling and cutting into 1x1 cm cubes, celeriac was pre-treated in boiling water for 15 minutes (procedure A) and for 40 min (procedure B), respectively. The candying procedures were carried out in a pilot unit at 65 0C. During 5 hours sugar solution increased from initial 20 0Brix to final 75 0Brix. In order to investigate the possibility of candied products enrichment with vitamin C, in sugar syrup 1% (m/v) citric acid was added. Raw celeriac, samples prepared for candying and candied celeriac were analysed for total dry matter content, acidity, pH, reducing, nonreducing and total sugar contents. The minerals (calcium, sodium, potassium and phosphorus) and vitamin C content were determined also. The obtained results showed that prolonged pre-treatment in boiling water caused significant decrease in total dry matter, total acidity, vitamin C and mineral content. On the contrary, the differences were slighter in candied samples. Although after pre-treatment sample from procedure A had higher total dry matter content (9, 01%) than sample from procedure B (6, 03%) after candying both samples had equal total dry matter content (78, 40%). The same phenomenon occurred with other analysed parameters. It is obviously that sample from procedure B had better structure for sugar syrup penetration what resulted in higher sugar concentration together with better vitamin C enrichment effect. There were no differences in mineral content among samples after candying. It could be drawn the conclusion that for celeriac candying procedure longer pre-treatment duration is recommended.

Izvorni jezik
Engleski