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http://cris.utm.md/handle/5014/1531| Title: | The use of natural preservative in production gummy candies: valuation of local wine vinegar | Authors: | Boistean, Alina CHIRSANOVA, Aurica SIMINIUC, Rodica TURCANU, Dinu RESITCA, Vladislav |
Keywords: | natural candies;vinegar;honey;grape;acid acetic | Issue Date: | 2022 | Project: | 20.80009.5107.10. Nutriţie personalizată şi tehnologii inteligente pentru bunăstarea mea | Conference: | International Conference MODERN TECHNOLOGIES IN THE FOOD INDUSTRY | Abstract: | This study evaluated the use of local raw materials: grape juice, wine vinegar and natural honey to replace artificial additives in the production of natural gummy candies. Summarizing the analysis of the organoleptic properties of jelly sweets with wine vinegar, we can conclude that the best results were obtained by samples with an amount of vinegar equal to 5 ml per 150 ml of juice, that is, 2.5% of the total mass of the candy. |
URI: | http://repository.utm.md/handle/5014/21672 http://cris.utm.md/handle/5014/1531 |
| Appears in Collections: | Conference Abstracts |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Conf-MTFI-2022-p66.pdf | 143.09 kB | Adobe PDF | View/Open |
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