Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2310-1164

March 2015 (published: 27.02.2015)

Number 1(23)

Home > Issue > Production and processing methods Basilica

UDC 635.713

Production and processing methods Basilica

Stepanova N.Y. , Vasiljeva M.V.

Basil is a well-known tea mixtures culture, but a common, mainly in the southern regions of Russia. Evaluation of the possibilities for production of fresh Basil in the North-West Russia, studied varieties and samples of the Basilica, and the estimation of their productivity. Spent freezing and infrared drying fresh herbs Basil of different varieties. Determined the chemical composition of fresh, frozen and dried green Basil on indicators of: dry matter, sugar, ascorbic acid, carotenoids, chlorophyll. The possibility and prospects of use for the Basilica of such processing techniques as freezing and infrared drying. Determined the dependence of the nutritional value of frozen and dried greenery from the varietal Basilica. Identified and recommended the best varieties of Basil on nutritional value. Presents the loss of nutrients in varieties depending on the method of processing.
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Keywords: Basil, freezing, drying, chemical composition.

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