The use of natural preservative in production gummy candies: valuation of local wine vinegar

BOIȘTEAN, Alina; CHIRSANOVA, Aurica; SIMINIUC, Rodica; ȚURCANU, Dinu; REȘITCA, Vladislav

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dc.contributor.author	BOIȘTEAN, Alina
dc.contributor.author	CHIRSANOVA, Aurica
dc.contributor.author	SIMINIUC, Rodica
dc.contributor.author	ȚURCANU, Dinu
dc.contributor.author	REȘITCA, Vladislav
dc.date.accessioned	2022-11-14T13:05:32Z
dc.date.available	2022-11-14T13:05:32Z
dc.date.issued	2022
dc.identifier.citation	BOIȘTEAN, Alina, CHIRSANOVA, Aurica, SIMINIUC, Rodica et al. The use of natural preservative in production gummy candies: valuation of local wine vinegar. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 66. ISBN 978-9975-45-851-1.	en_US
dc.identifier.isbn	978-9975-45-851-1
dc.identifier.uri	http://repository.utm.md/handle/5014/21672
dc.description.abstract	This study evaluated the use of local raw materials: grape juice, wine vinegar and natural honey to replace artificial additives in the production of natural gummy candies. Summarizing the analysis of the organoleptic properties of jelly sweets with wine vinegar, we can conclude that the best results were obtained by samples with an amount of vinegar equal to 5 ml per 150 ml of juice, that is, 2.5% of the total mass of the candy.	en_US
dc.language.iso	en	en_US
dc.publisher	Universitatea Tehnică a Moldovei	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	natural candies	en_US
dc.subject	vinegar	en_US
dc.subject	honey	en_US
dc.subject	grapes	en_US
dc.subject	acid acetic	en_US
dc.title	The use of natural preservative in production gummy candies: valuation of local wine vinegar	en_US
dc.type	Article	en_US