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http://hdl.handle.net/20.500.12188/22610| Title: | COMPARISON OF QUALITY PROPERTIES OF CERTAIN VARIETIES OF FRESH AND FROZEN GREEN BEANS | Authors: | Karakashova Lj., Josifovski Z., Babanovska-Milenkovska F., Stamatovska V., Durmishi | Keywords: | green beans, sensorial, nutritional properties, energy value | Issue Date: | 2018 | Publisher: | Ecological movement of Novi Sad | Conference: | XXII International Eco-Conference, sept. 2018, Safe food, Novi Sad, Serbia, Proceedings, page 260-267. | Abstract: | Green beans is a vegetable rich in nutritional and bioactive component. In this paper, three varieties of green beans grown in the vicinity of Skopje were used: golden molivka, green molivka, and colorful butter green beans. Freezing technology with blanching as a pretreatment has been applied. A comparison was made of the obtained sensory and nutritional properties, of fresh and frozen green beans. It was determined the content of proteins, fats, carbohydrates, water, total dry matter and the energy value. The green beans, variety golden molivka was distinguished by the highest energy value as fresh kcal 50,75, blanched 45,31 kcal and frozen 30,62 kcal. | URI: | http://hdl.handle.net/20.500.12188/22610 | ISBN: | ISBN 978-86-83177-53-0, |
| Appears in Collections: | Faculty of Agricultural Sciences and Food: Journal Articles |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| CCF25082022_0001 - Нови Сад.pdf | 1.34 MB | Adobe PDF | View/Open | |
| CCF25082022 - Нови Сад - труд.pdf | 3.12 MB | Adobe PDF | View/Open |
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