Functional Foods Produced From Strawberries

  • Mukail Dz. Mukailov, Nazima A. Ulchibekova, Tat'yana A. Isrigova, Musasheikh M. Salmanov, Tamila N. Ashurbekova, Magomed E. Akhmedov, Unata A. Selimova,

Abstract

The relevance of the research topic is related to high economic value of strawberries for the Republic of Dagestan. The total area of strawberry cultivation exceeds 700 hectares, while complex biochemical composition, fine flavor and nutritional value of this culture offer the possibility to use it for production of various multicomponent food items. This study was aimed at developing frozen derivative products packed in glass jars holding 500 g, and loose berries in polystyrene packaging holding 250-300 g, with the freezing temperature of -40°С and the storing temperature of -18°С. The central method of studies was implementation of freezing as being the most efficient method of conservation of the food products, allowing to maintain the highest taste and flavor qualities of the resulting products.

Published
2020-05-05
How to Cite
Mukail Dz. Mukailov, Nazima A. Ulchibekova, Tat’yana A. Isrigova, Musasheikh M. Salmanov, Tamila N. Ashurbekova, Magomed E. Akhmedov, Unata A. Selimova,. (2020). Functional Foods Produced From Strawberries. International Journal of Advanced Science and Technology, 29(9s), 1167 - 1172. Retrieved from https://sersc.org/journals/index.php/IJAST/article/view/13527