Achievement of a Fortifying Product based on Apples, Quinces and Sea Buckthorn
Keywords:fortif ying nectar, apple, quince, sea buckthorn, antioxidants, dietary fibers
The aim of the research was to achieve a fortifying product Apple, Quince and Sea Buckthorn Nectar rich in antioxidants (vitamin C, β-carotene) and dietary fibers (cellulose, pectic substances) from fruit. In the experiments were used fruit (apples, quinces and sea buckthorn) with a high content of these nutrients. The antioxidants are chemical substances that inhibit, decompose or prevent forming of free radicals or other substances that induce cancerogenesis. Also, dietary fibers are another group of natural compounds with an important role in the prevention of the digestive diseases. In the experiments were used biochemical methods for analysis of fruit and processed products (determination of soluble dry substance, glucides, proteins, lipids, mineral elements, total acidity, vitamin C, β-carotene, cellulose, pectic substances etc.). Also were performed microbiological analysis and sensorial analysis for processed products. In order to obtain the product Apple, Quince and Sea Buckthorn Nectar, four variants of experiments were carried out at the laboratory level. Following the sensorial and biochemical analyses, the optimum variant of the product Apple, Quince and Sea Buckthorn Nectar was selected, namely the variant V3 in which the ratio apple puree and quince puree was 1:1 and the percentage of added sea buckthorn juice was 3%.
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