Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
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ISSN:2310-1164

Декабрь 2014 (published: 03.12.2014)

Number 4(22)

Home > Issue > The nutritional value of mint and lemon balm in fresh and frozen

UDC 641.1

The nutritional value of mint and lemon balm in fresh and frozen

Prokofjev P.A., Stepanova N.Y.

Mint and lemon balm are some of the famous tea mixtures and medicinal plants are used not only in medicine but also in the confectionery, canning industry. Drying mint and lemon balm the most vitamins and essential oils are lost. This raises the question about the possibilities of using freeze mint and balm for the preservation of nutrients. This paper presents an analysis of the content of sugars, ascorbic acid, carotene and chlorophyll in fresh and frozen mint leaves and lemon balm with several samples. The influence of the studied samples of mint and lemon balm on the content of biologically valuable substances.
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Keywords: freezing, mint, lemon balm, chemical.

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