CHANGES OF QUALITY AND ANTIOXIDATIVE POTENTIAL BY RASPBERRY FREEZING
2014
Autori
Stevanović, Snežana M.Janković, Miodrag
Marković, Dragan
Simonović, Vojislav
Kosi, Franc
Milovančević, Uroš
Stojković, Milena
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
More recently the interest for antioxidant properties of food was increased, due to their health-promoting properties. In the analysis of food, in addition to finding the usual quality parameters, one more often determines its antioxidant potential. The present study evaluated the effect of freezing process on raspberry fruits changes. The content of dry matter, total sugars and acids, vitamin C, as well as sensory analysis of quality were determined. Antioxidant potential was measured by DPPH method, testing the ability of DPPH radical neutralization. The results indicate that the freezing caused minor changes in chemical quality parameters. The changes in sensory quality characteristics were higher. The most marked was the loss of consistency, then flavor changes, and the taste of raspberry fruit was some modified.
Ključne reči:
freezing / raspberry / quality / antioxidant potential / chemical composition / sensory analysisIzvor:
KGH časopis, 2014, 43, 2Izdavač:
- Beograd: SMEITS
Finansiranje / projekti:
- Istraživanje i razvoj opreme i sistema za industrijsku proizvodnju, skladištenje i preradu povrća i voća (RS-MESTD-Technological Development (TD or TR)-35043)
- Razvoj novih inkapsulacionih i enzimskih tehnologija za proizvodnju biokatalizatora i biološki aktivnih komponenata hrane u cilju povećanja njene konkurentnosti, kvaliteta i bezbednosti (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
Kolekcije
Institucija/grupa
Mašinski fakultetTY - JOUR AU - Stevanović, Snežana M. AU - Janković, Miodrag AU - Marković, Dragan AU - Simonović, Vojislav AU - Kosi, Franc AU - Milovančević, Uroš AU - Stojković, Milena PY - 2014 UR - https://machinery.mas.bg.ac.rs/handle/123456789/5703 AB - More recently the interest for antioxidant properties of food was increased, due to their health-promoting properties. In the analysis of food, in addition to finding the usual quality parameters, one more often determines its antioxidant potential. The present study evaluated the effect of freezing process on raspberry fruits changes. The content of dry matter, total sugars and acids, vitamin C, as well as sensory analysis of quality were determined. Antioxidant potential was measured by DPPH method, testing the ability of DPPH radical neutralization. The results indicate that the freezing caused minor changes in chemical quality parameters. The changes in sensory quality characteristics were higher. The most marked was the loss of consistency, then flavor changes, and the taste of raspberry fruit was some modified. PB - Beograd: SMEITS T2 - KGH časopis T1 - CHANGES OF QUALITY AND ANTIOXIDATIVE POTENTIAL BY RASPBERRY FREEZING IS - 2 VL - 43 UR - https://hdl.handle.net/21.15107/rcub_machinery_5703 ER -
@article{ author = "Stevanović, Snežana M. and Janković, Miodrag and Marković, Dragan and Simonović, Vojislav and Kosi, Franc and Milovančević, Uroš and Stojković, Milena", year = "2014", abstract = "More recently the interest for antioxidant properties of food was increased, due to their health-promoting properties. In the analysis of food, in addition to finding the usual quality parameters, one more often determines its antioxidant potential. The present study evaluated the effect of freezing process on raspberry fruits changes. The content of dry matter, total sugars and acids, vitamin C, as well as sensory analysis of quality were determined. Antioxidant potential was measured by DPPH method, testing the ability of DPPH radical neutralization. The results indicate that the freezing caused minor changes in chemical quality parameters. The changes in sensory quality characteristics were higher. The most marked was the loss of consistency, then flavor changes, and the taste of raspberry fruit was some modified.", publisher = "Beograd: SMEITS", journal = "KGH časopis", title = "CHANGES OF QUALITY AND ANTIOXIDATIVE POTENTIAL BY RASPBERRY FREEZING", number = "2", volume = "43", url = "https://hdl.handle.net/21.15107/rcub_machinery_5703" }
Stevanović, S. M., Janković, M., Marković, D., Simonović, V., Kosi, F., Milovančević, U.,& Stojković, M.. (2014). CHANGES OF QUALITY AND ANTIOXIDATIVE POTENTIAL BY RASPBERRY FREEZING. in KGH časopis Beograd: SMEITS., 43(2). https://hdl.handle.net/21.15107/rcub_machinery_5703
Stevanović SM, Janković M, Marković D, Simonović V, Kosi F, Milovančević U, Stojković M. CHANGES OF QUALITY AND ANTIOXIDATIVE POTENTIAL BY RASPBERRY FREEZING. in KGH časopis. 2014;43(2). https://hdl.handle.net/21.15107/rcub_machinery_5703 .
Stevanović, Snežana M., Janković, Miodrag, Marković, Dragan, Simonović, Vojislav, Kosi, Franc, Milovančević, Uroš, Stojković, Milena, "CHANGES OF QUALITY AND ANTIOXIDATIVE POTENTIAL BY RASPBERRY FREEZING" in KGH časopis, 43, no. 2 (2014), https://hdl.handle.net/21.15107/rcub_machinery_5703 .