THE RESEARCH OF THE FEASIBILITY OF BEETS FOR THE MANUFACTURE OF PECTIN-CONTAINING EXTRACT FOR THE FOOD INDUSTRY

Kenzheyeva, Zh.K. and Velyamov, M.T. and Duyskaliyeva, G.U. and Kashaganova, Zh.A. THE RESEARCH OF THE FEASIBILITY OF BEETS FOR THE MANUFACTURE OF PECTIN-CONTAINING EXTRACT FOR THE FOOD INDUSTRY. Scientific-Practical Journal of Medicine, "Vestnik KazNMU". ISSN 2524 - 0692

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Abstract

This article describes the results of the determination of physicochemical parameters (soluble solids, titrated acids, pH, total sugar and pectin) of table beet "Bordo", obtained from the Kainar village of Almaty region. To determine the physic-chemical parameters of beet (soluble solids, titrable acid pH, total sugar and pectin), the analysis of the liquid phase, raw and dry pods of beetroot, physic-chemical indicators. The research was conducted using the following methods: soluble dry substances were determined according to GOST R51433 - 99, GOST 28562 – 90, titrated acids GOST 51434 - 99, GOST25555.0 - 82 pH of the medium GOST 26188 - 84, total sugar GOST 8756.13 - 87 and pectin GOST 29059 - 91.

Item Type: Article
Uncontrolled Keywords: pectin, beetroot, acid, varieties, sugar, vegetable, vitamin
Subjects: R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Divisions: Научно-практический журнал "Вестник КазНМУ" > Выпуск №4 2016 год
Depositing User: Mr Askhat Zhakaev
Date Deposited: 11 Feb 2021 09:16
Last Modified: 11 Feb 2021 09:16
URI: http://repository.kaznmu.kz/id/eprint/16257

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