Research and development of jelly-berry marmalade with natural polysaccharides based on spent syrup after osmotic dehydration
The expediency of using a hypertonic solution of sucrose 60% obtained as a result of osmotic dehydration of berry raw materials for the production of marmalade products is shown. As structure-forming agents, polysaccharides of natural origin were used: agar-agar, sodium alginate, and carrageenan. Or...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2020-02-01
|
| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/2362 |