Study of Quality and Safety Parameters in Raw Raspberries - Idrizi, Xhezair;Kongoli, Renata;Alija, Durim
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This article is studying the various species of raspberry in the plant genus Rubus. Raw raspberries are 86% water, 12% carbohydrates, and have about 1% each of protein and fat (table). In a 100-gram amount, raspberries supply 53 calories and 6.5 grams of dietary fiber. The fruit structure contributes to raspberry's nutritional value, as it increases the proportion of dietary fiber, which is among the highest known in whole foods, up to 6% fiber per total weight.This paper is focused on the study of raspberries and blackberries (wild raspberries), defining some physic-chemical and…mehr

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Produktbeschreibung
This article is studying the various species of raspberry in the plant genus Rubus. Raw raspberries are 86% water, 12% carbohydrates, and have about 1% each of protein and fat (table). In a 100-gram amount, raspberries supply 53 calories and 6.5 grams of dietary fiber. The fruit structure contributes to raspberry's nutritional value, as it increases the proportion of dietary fiber, which is among the highest known in whole foods, up to 6% fiber per total weight.This paper is focused on the study of raspberries and blackberries (wild raspberries), defining some physic-chemical and microbiological parameters, such as: determination of vitamin C content in raspberry and blackberries fruit, determination of pH value, determination of titratable acidity and determination of electrical conductivity. Samples for the study were taken in the local markets of Gostrivar and the Republic of Kosovo.
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Autorenporträt
Prof.Dr. Xhezair Idrizi Dean of Faculty of Food Technology and Nutrition Department of Food Technology and Nutrition University of Tetova, MACEDONIA. Web: www.unite.edu.mk