Optimum use of the elderberry fruits and the microbiological evaluation of finished product

Denisa Ramona Negomireanu, Corina Dana Miscă

Volume 24, Issue 3;
Pages: 215-218; 2018
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
This paper aims to highlight the health benefits of elderberry fruit consumption, recommending their use in the food industry in terms of beneficial elements held and at the same time, to perform the microbiological analysis of the jam obtained from the elderberry fruit. Verified microbiological parameters are coliform bacteria and fungal load. Particular importance has been given to the technological process of obtaining the jam, the role of the raw materials and other ingredients that give the consistency, appearance and flavour of the finished product and to the same degree, their physico-chemical and microbiological characteristics and their contribution to the improvement of the technological processes, with the purpose to avoid the alteration of future food products. The technological flow highlights the main operations required for the production of quality products in terms of taste, physico-chemical and microbiological, characteristics that contribute to the obtaining of clean and safe products for the consumer. The physicochemical and microbiological methods used are congruent with the current legislation, and the results obtained are referenced to the product quality standards. Conclusions from our assessments have highlighted organoleptic quality products, clean and safe for human consumption, with nutritional and taste properties that recommend them for industrial propagation.
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