Use of biotechnology for creation of structured food
DOI:
https://doi.org/10.15587/2313-8416.2015.39173Keywords:
pectin, esterification degree, enzymes, plant material, gelation, vegetable pureeAbstract
The influence of enzymatic complex of plant material on physical and chemical properties of pectin substances and structuring of fruit and vegetable raw materials is determined. It is analyzed an activity of enzymatic extracts of plant material by the action on apple pectin, and structure-forming properties of vegetable puree with addition of enzymatically treated apple pectin. It is obtained structured product with enhanced functional properties
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