Šaldymo būdų įtaka sausmedžio uogų maistinei vertei

Abstract

The main objective was to evaluate two freezing methods influence on different varieties of honeysuckle berries chemical composition. Honeysuckle berries of six cultivars ‘Atut‘, Duet‘‚‘Dlinoplodnaja‘, ‘Fialka‘, ‘Kalakolčik‘, ‘Karina‘ were investigated at the Institute of Agriculture and food sciences in Aleksandras Stulginskis university. Research was carried out in 2012–2013 and was evaluated berries quality. Were applied two methods for berries freezing: deep freezing in freezer and lyophilization. Chemical analyzes were conducted in Food raw materials and agronomic laboratory. By standardized methods were determined amounts of dry matter (%) and ascorbic acid (mg 100 g-1). The biggest amount of dry matter were established in deep freezing in freezer and lyophilization method berries of cultivar ‘Atut’, respectively 15,52 and 91,16 %. The biggest amount of ascorbic acid was determined in lyophilization method berries of cultivar ‘Karina’ (140 mg 100 g-1). The biggest amount of ascorbic acid was distinguished in deep freezing in freezer ‘Atut’ ( 27,74 mg 100 g-1). Observed that properties of cultivar and freezing method was affected the berries quality parameters. The biggest dry matter and ascorbic acid amounts were determined using method of lyophilization