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DETERMINATION OF THE SUGAR CONTENT IN QUICK-FROZEN STRAWBERRY < CREAM > USING AN ENZYMATIC ANALYTICAL METHOD.

[In Hungarian. / En hongrois.]

Author(s) : RACZ E., FARKAS I.

Type of article: Article

Summary

THE GLUCOSE AND FRUCTOSE CONTENTS OF FROZEN STRAWBERRY < CREAM > WAS EXAMINED AT VARIOUS TEMPERATURES 268, 258 AND 253 K (-5, -15 AND -20 DEG C) IN RELATION TO TIME. SINCE SUCROSE UNDERGOES HYDROLYSIS DURING COLD STORAGE IT PROPORTIONALLY INCREASES THE GLUCOSE AND FRUCTOSE CONTENTS. THE REDUCTION IN THE SUCROSE CONTENT WAS DOWN TO 0 IF STORED FOR 13 DAYS AT 268 K, 94 DAYS AT 258 K AND 200 DAYS AT 253 K. IN COMPARING METHODS FOR DETERMINING THE SUGAR CONTENT, THE ENZYMATIC METHOD WAS FOUND TO BE THE MOST SUITABLE FOR QUICK-FROZEN PRODUCTS.

Details

  • Original title: [In Hungarian. / En hongrois.]
  • Record ID : 1984-0588
  • Languages: Hungarian
  • Source: Hütöipar - vol. 29 - n. 1
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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