{"product_id":"kachestwo-kozhi-tamarinda-von-ghada-abdelrahman","title":"Kachestwo kozhi tamarinda","description":"\u003cp\u003eMqkot' plodow tamarinda (Tamarindus Indica.L) äxtragirowali wodoj, dobawlqli tri urownq saharozy (5, 10 i 15 %) k mqkoti, kotoruü sushili w wide kozhi s ispol'zowaniem treh razlichnyh sistem sushki, a imenno laboratornoj sushilki (70,0ºC), solnechnoj sushilki (54 ± 4ºC) i w teni (35 ± 10ºC). Kachestwennye harakteristiki tamarindowoj kozhi (koäfficient sushki, koäfficient regidratacii, textura, kislotnost', soderzhanie saharow, obschee kolichestwo rastworimyh suhih weschestw i nefermentatiwnoe podrumqniwanie) byli izucheny posle obrabotki tamarindowoj kozhi, hraniwshejsq pri komnatnoj temperature (25 - 30 ºC) w techenie shesti mesqcew. V processe hraneniq takzhe izuchalis' mikrobiologicheskie pokazateli kozhi. Plody tamarinda okazalis' bogaty obschimi saharami, reduciruüschimi saharami, K i Ca (37,33%, 36,5%, 362 mg\/100g i 149 mg\/100g, sootwetstwenno) i bedny belkom i Fe. Optimal'noe sootnoshenie wody i plodow tamarinda dlq warki cellülozy sostawilo 1: 4 pri optimal'nom wremeni zamachiwaniq 3 chasa. Pul'pa tamarinda byla priznana wysokokisloj (7,6 % kislotnosti w wide winnoj kisloty).\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9786207904877\"\u003e\u003ch3\u003eProizwoditsq iz plodow tradicionnogo sudanskogo tamarinda\u003c\/h3\u003e\u003c\/div\u003e","brand":"Autorenwelt Shop","offers":[{"title":"Softcover - 9786207904877","offer_id":49832705818949,"sku":"9786207904877","price":55.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/949c6b94-df20-4cb2-98d4-4ef242789bbc.jpg?v=1749879768","url":"https:\/\/shop.autorenwelt.de\/products\/kachestwo-kozhi-tamarinda-von-ghada-abdelrahman","provider":"Autorenwelt Shop","version":"1.0","type":"link"}