On the influence of pectin on rheological characteristics and restorative ability of fruit puree

Abstract

The article presents the results of studies of the effect of pectin isolated from beet pulp enzymatically on rheological and restorative properties of fruit puree. The effect of pectin concentration on the change in the degree of non-Newtonianness of rheological characteristics of fruit puree and the index of reducing ability has been established.

Keywords

• pectin
• fruit puree
• rheological properties
• reducing ability