Achievement of a Fortifying Product based on Apples, Quinces and Sea Buckthorn

  • Adriana VOICU Ministry of Agriculture and Rural Development, Bucharest, 24 Carol I, 3 Bucharest, Romania
  • Gheorghe CAMPEANU University of Agronomic Sciences and Veterinary Medicine, Blvd. Mărăşti 59, sect. 1, Bucharest, 011464
  • Miruna BIBICU Research - Development Institute for Processing and Marketing of Horticultural Products HORTING Bucharest, 1A Intrarea Binelui Street, 4 Bucharest
  • Angela MOHORA Research - Development Institute for Processing and Marketing of Horticultural Products HORTING Bucharest, 1A Intrarea Binelui Street, 4 Bucharest
  • Mioara NEGOITA Institute of Food Bioresources Bucharest, 6 Dinu Vintila Street, 2 Bucharest
  • Luminita CATANA Institute of Food Bioresources Bucharest, 6 Dinu Vintila Street, 2 Bucharest
  • Monica CATANA Institute of Food Bioresources Bucharest, 6 Dinu Vintila Street, 2 Bucharest

Abstract

The aim of the research was to achieve a fortifying product Apple, Quince and Sea Buckthorn Nectar rich in antioxidants (vitamin C, ?-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 the cancerogenesis. Also, dietary fibers are another group of natural compounds with important role in 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, ?-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 of 3%.

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How to Cite
VOICU, A., CAMPEANU, G., BIBICU, M., MOHORA, A., NEGOITA, M., CATANA, L., & CATANA, M. (1). Achievement of a Fortifying Product based on Apples, Quinces and Sea Buckthorn. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 37(1), 224-228. https://doi.org/10.15835/nbha3713125
Section
Research Articles