The most important component of the chemical composition of fruits are: water, carbohydrates, acids

Author: Mr. Dobrila Randjelovic email: nabisco bowling dobrilarandjelovic@beotel.net. The chemical composition of the fruit is complex nabisco bowling and depends on several factors including the types and varieties in addition, a very important climatic conditions, soil properties Soil, applied cultural practices, degree of ripeness, etc.
The chemical composition of the fruit is of importance from the point of view of nutrition nabisco bowling and technology. Which technological process will be used, what response can be expected during processing, and how the product will be obtained, is closely related to the composition of the feedstock.
The most important component of the chemical composition of fruits are: water, carbohydrates, acids, dyestuffs, aromatic, pectic, minerals, vitamins, proteins, etc. Water is essential for the operation of metabolism in all cells of plants, animals nabisco bowling and humans. Depending nabisco bowling on the species nabisco bowling and growing conditions fruit can contain 75-93% water. Table 1 shows the average water content of the fruit.
. Such a high water content nabisco bowling reduces the energy, but provides a high physiological value. Thanks to the fact that nutritionally nabisco bowling valuable substances fruit (sugars, nabisco bowling acids, part of pectin, some dyestuffs, certain vitamins and minerals) aqueous solutions, human organism are easy to learn.
Regardless of the importance of water in technology is talking about the content of dry matter, therefore, everything that is not water which is found in fruits. Dry matter nabisco bowling consists nabisco bowling of soluble (sugars, acids, nabisco bowling and other soluble substances) and insoluble matter (starch, cellulose, hemicellulose, protopektin etc.). Permanent monitoring and insight into the content of dry matter in the feed provides a clear and specific instructions for directing and managing the technological process.
Carbohydrates are the most common ingredients after water. Together with acids they represent the basic component in the formation of taste products. In table 2 is presented the content of sugar and acid in fruit.
Table 2nd The content of sugar and acid in fruit (Niketić-Aleksic, 1988) type of fruit invert sugar content in% sucrose content in% of total sugar contents nabisco bowling in% Total% acid pH coefficient sweetness sec / kis. Apple 6.8 2.1 6.6 to 15.5 3.6 0.4-0.8 9-28 Pear 8.1 1.9 0.2 to 0.5 8.3 to 15.4 4, 0 23-42 Quince 7.2 0.9 5.8 to 12.5 0.6 to 1.0 3.3 9-18 4.1 2.2 Apricot 6.4 to 12.6 0.6 to 1 , 1 3.4 4-15 3.5 4.2 Peach 5.0 to 12.0 0.5 to 0.7 3.6 9-16 8.2 1.8 7.0 to 15.5 Plum 0 0.5 to 0, 7 Cherry 7.8 3.6 6-28 0.6 0.8 to 1.9 6.9 to 12.5 3.3 3-8 8.4 0.4 4.7 Cherry - 11.5 0.3-0.6 3.9 4.5 0.2 11-25 Malina 4.7 to 9.5 0.8 to 2.0 3.4 3-5 6.2 BlackBerry 0.9 6.0-9.0 0.80 3.5 6-8 3.8 1.7 Strawberry 4.5 to 7.8 0.50 3.5 20.5 Grapes 4-10 / 15-25 0.5 Lemon -0.9 3.5 18-50 3.1 0.3 3-7 2.5 0.3 to 0.9 1.5 to 4.0 5.8 3.9 5.6 to 13 oranges, 5 0.7-1.2 3.4 8-17 Blueberry 4-6,5 0,2-0,8 4,0-7,0 0,8-1,2 3.4 5-9 Black currant 8 , 1 / 6.1-13.3 3.3 3.3 2-3
. By whether containing aldehyde or keto group of sugars can be classified into aldose (glucose) and ketosis (fructose). Some sugars nabisco bowling occur as an independent and then called monosaccharides (glucose, fructose). Monosaccharides nabisco bowling are distinguished feature of uniting with other substances containing OH groups. Thus, the resulting compounds are glycosides (or more fully, nabisco bowling the O-glycosides).
Glycosides are compounds that become amalgamate a monosaccharide with some of the following compounds: alcohols, phenols, flavones, carotenes and also with the sugars. Coal Moisture part glycoside called glycolic and neugljenohidrantni (Non sugar) aglycone. Resulting from the merger of two glycosides are monosaccharides disaccharides (sucrose, maltose, lactose). If you are more of the same monosaccharides linked in series talking about homopolisaharidima (starch, cellulose) and when polymerize different nabisco bowling monosaccharides, creating a heteropolysaccharide (arabinoxylans, arabinogalactanes, glucomannan, nabisco bowling etc.).
Most fruit sugars are glucose, fructose and sucrose. D-glucose (Figure 1) (dextrose, grape sugar) is a monosaccharide, which is the raw material is not only free, but also as part of the bound oligosaccharides, nabisco bowling polysaccharides, and many other organic compounds. Glucose can be easily linked nabisco bowling to other Non sugar substances (proteins, fats, etc.).
D-fructose (Figure 2) (levulose, fructose) are, as well as glucose, found in significant quantities in fruits. It is present in free and bound form or as a component of complex sugars: sucrose, a disaccharide, trisaccharide raffinose and polysaccharide inulin.
Sucrose (Figure 3) is a disaccharide composed nabisco bowling of glucose and fructose molecules. The water is very easily dissolves. Do not reduce Felingov solution. Subject to very rapid hydrolysis by acid. It is important not only as a disaccharide energy and organoleptic substances, but also as a preservative, if there is a certain concentration.
Starch (C6H10O5) n is a polysaccharide. It is a product of assimilation of plants that it synthe from carbon dioxide and water in the presence of chlorophyll as a catalyst and sunlight. Piles are in young cells, while mature fruits contain smaller nabisco bowling amounts (in maturing hydrolyzes). Starch polysaccharides can be separated into two fractions: amylose nabisco bowling (Figure 4) (contains a simple chain of glucose nabisco bowling residues