期刊名称：Eastern-European Journal of Enterprise Technologies
印刷版ISSN：1729-3774
电子版ISSN：1729-4061
出版年度：2017
卷号：6
期号：11
页码：66-71
DOI：10.15587/1729-4061.2017.117253
语种：English
出版社：PC Technology Center
摘要：We report a study of the effect of thermal treatment (blanching, steam treatment, boiling for 10–60 seconds, boiling for 30–60 seconds) on the degree of chlorophyll destruction in rhubarb and gooseberry. The content of chlorophylls in rhubarb and gooseberry depending on the degree of their shredding was determined. We established the effect of stabilizing additives (MgSO4, MgCl2, CaCl2, KCl) on the transformation of chlorophylls and a change in the color of rhubarb and gooseberry.When manufacturing products from plant raw materials whose pigment complex contains mostly chlorophylls, the color, which is destroyed under the action of various factors, turns from green to yellow-brown, which negatively affects consumer choice. As the color estimation of products made from plant raw materials employs sensory analysis, which displays low accuracy and subjectivity, this creates certain difficulties both for investigating and solving a problem to improve product quality.It was established that technological treatment influences objective color-parametric characteristics of fruits and vegetables, specifically, a deviation in values of the dominant wavelength, purity of color, and brightness, from their value for the untreated samples. It is shown that in order to estimate the effect of treating rhubarb and gooseberry on color, it is expedient to use the dominant wavelength as the basic color-parametric characteristic. Using the color-parametric characteristics, it is possible to track changes in color under various conditions in the process of technological treatment. In this case, color-parametric characteristics can be applied as critical points to control product quality.Treatment with MgCl2 and KCl salts ensures improved consumer properties of products made from rhubarb and gooseberry through maximum preservation of physiologically active substances and the original color of raw materials. This renders significant level of competitiveness to new products
关键词：plant raw materials;technological treatment;color-parametric characteristics;stabilization of pigments
