DETERMINATION OF THE QUALITY INDICATORS OF APPLE JUICE BEVERAGES
DOI:
https://doi.org/10.30888/2663-5712.2023-20-01-032Keywords:
apple juice, apple nectar, dry matter, active acidity, titrated acidity, vitamin CAbstract
The paper examined the quality of juice drinks according to the organoleptic properties, total and active acidity, content of dry substances, vitamin C using physicochemical methods of analysis.Metrics
References
Syrokhman I.V. Merchandising of functional food products. K.: Center of Educational Literature, 2009. 544 p.
Kozyarin I. P. Vitamins and health. Health of Ukraine. 2003. No. 2. P. 25.
DSTU 4283.1:2007 "Canned food. Juices and juice products. Terms and definitions of concepts". [Effective from 2007-06-01]. K.: Derzhspozhivstandart, 2007. 8 p.
DSTU 4283.2:2007 "Canned food. Juices and juice products. Nomenclature and requirements".
Pavlotskaya L.F., Dudenko N.V., Evlash V.G. [and others]. Food, biological value and safety of raw materials and products of its processing. K.: Inops Company, 2007. 287 p.
Mandryka V., Samojlenko A. The quality evaluation of fruit multivitamin juices and nectars. Goods and markets.2010. №1. Р. 127-133.
Processed fruits and vegetables. Refractometric method for the determination of soluble solids: GOST 28562-90.
. Fruit and vegetable processing products. Methods for determining titratable acidity: GOST 25555.0-82. Introduced on December 1, 1982.
Processed fruits and vegetables. Methods for determining vitamin C%: GOST 24556-89. Introduced 01/01/1990.
DSTU 4150-2003. Juices, juice drinks, fruit and berry, vegetable and melon nectars. General technical conditions. 2003-02-24. K.: Derzhspozhivstandard of Ukraine, 2004. 15 p.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Authors
This work is licensed under a Creative Commons Attribution 4.0 International License.
