ВЛИЯНИЕ ТЕХНОЛОГИЧЕСКИХ ФАКТОРОВ НА ПРОЦЕСС ЭКСТРАКЦИИ ПЛОДОВ РЯБИНЫ ЧЕРНОПЛОДНОЙ

INFLUENCE OF TECHNOLOGICAL FACTORS ON THE PROCESS OF BLACK CHOKEBERY EXTRACTION

Terletskaya V. A. ^a

Rubanka E. V. ^a

Zinchenko I. N. ^a

Affiliation

a National University of Food Technologies

Copyright ©Terletskaya et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

The article is devoted to the development of extraction technology for black chokeberry as a source of bioactive substances used in quick-serve grain-basis products. The influence of different factors (temperature, extraction time, hydromodulus) on the physical, biological and organoleptic property of extracts is considered. As a result the optimal technological parameters for black chokeberry extracts have been established.

Keywords

Black chokeberry, extraction, physical and chemical properties of the extracts, extract content

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