Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2000
Volume 3
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Kmiecik W. , Jaworska G. , Lisiewska Z. 2000. EFFECT OF SUCROSE, L-ASCORBIC ACID AND PECTIN ON THE QUALITY OF FROZEN STRAWBERRIES, EJPAU 3(2), #01.
Available Online: http://www.ejpau.media.pl/volume3/issue2/food/abs-01.html

EFFECT OF SUCROSE, L-ASCORBIC ACID AND PECTIN ON THE QUALITY OF FROZEN STRAWBERRIES

Waldemar Kmiecik, Gra┐yna Jaworska, Zofia Lisiewska

 

ABSTRACT



The aim of the work was to determine the effect of sugar, pectin, and L-ascorbic acid added to strawberries on the selected physico-chemicaI and organoleptic traits of the frozen product. Powdered sugar at a dose of 10 g per 100 g of fruit or as the 60% syrup was used without any other substance or with an addition of pectin or ascorbic acid. The pectin preparation in a 1,5% solution at a dose of 10 g per 100 g of fruit was used with or without the ascorbic acid.

Key words: frozen strawberries, additions, physico-chemical indices, organoleptic traits.