Evaluation of quality indicators for dried melons from Uzbekistan

Sabovics, M., Latvia Univ. of Life Sciences and Technologies, Jelgava . Faculty of Food Technology. Dept. of Food Technology; Ishiyazova, S., Samarkand Inst. of Veterinary Medicine; Tomsone, L., Latvia Univ. of Life Sciences and Technologies, Jelgava . Faculty of Food Technology. Dept. of Food Technology; Kampuse, S., Latvia Univ. of Life Sciences and Technologies, Jelgava . Faculty of Food Technology. Dept. of Food Technology; Tilavov, T., Samarkand Inst. of Veterinary Medicine; Ostonakulov, T., Samarkand Inst. of Veterinary Medicine

Evaluation of quality indicators for dried melons from Uzbekistan

2019

Sabovics, M., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Ishiyazova, S., Samarkand Inst. of Veterinary Medicine (Uzbekistan) | Tomsone, L., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Kampuse, S., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Tilavov, T., Samarkand Inst. of Veterinary Medicine (Uzbekistan) | Ostonakulov, T., Samarkand Inst. of Veterinary Medicine (Uzbekistan)

Melon is one of the most valuable and useful products, and it forces us to look for ways of processing these seasonal fruits for long term storage. The easiest, cheapest and least time-consuming method of preservation is drying. The aim of the work was to study the effective methods of drying local varieties of melons and determine their quality indicators. As well as to study the quality indicators of dried melon obtained by the method of solar and artificial convective drying. The acceptance of dried melon samples, the content of total phenols, ascorbic acid (vitamin C), antioxidant activity, and the indicators of food safety and the microbiological background of dry products for several local melon varieties were studied. The highest total phenols content (TPC) in dried melon was detected in melon variety ‘Oq uruq’, but the highest antioxidant activity – in melon variety ‘Obinavvot Samarqand’ (DPPH˙) and ‘Qundalang tur’ (ABTS˙+). The melon variety as well as the drying method had a significant effect on TPC and antioxidant activity. The artificial convective drying productivity was higher: microbiological, sensory and chemical analysis of food safety showed that the products obtained by the artificial convective drying are better in all indicators than in the solar drying.

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Mots clés AGROVOC

acide ascorbique acido ascorbico analyse microbiologique analyse organoleptique analytical methods antioxidantes antioxidants antioxydant artificial drying ascorbic acid azucares calidad de los alimentos carotenes composition globale dried vegetables drying espectrofotometria experimentation fenol food quality hortalizas secas latvia letonia lettonie melon melons microbiological analysis organoleptic analysis phenol phenols proximate composition secado secado al sol secado artificial solar drying spectrophotometry statistical methods sucres sugars technique analytique uzbekistan

Informations bibliographiques

Publié dans

FOODBALT (Latvia) | Baltic Conference on Food Science and Technology : conference proceedings

Numéro 13/2019 ISSN 2255-9817

Editeur

LLU

Pagination

p. 154−159

D'autres materias

Analisis microbiologico; Spectrophotometrie; Ouzbekistan; Tecnicas analiticas; Legume deshydrate; Analisis organoleptico; Qualite des aliments; Carotene; Experimentacion; Composicion aproximada; Carotenos; Sechage; Metodos estadisticos; Methode statistique; Sechage au soleil; Sechage artificiel

Langue

anglais

Note

Summary (En)

6 tables, 1 fig., 39 ref.

Type

Conference; Web Site

Source

FOODBALT 2019. 13th Baltic Conference on Food Science and Technology “Food. Nutrition. Well-being”, Jelgava, [Latvia], May 2–3, 2019: conference proceedings, Straumite, E.Galoburda, R..- Jelgava (Latvia): LLU, 2019. Baltic Conference on Food Science and Technology and North and East European Congress on Food, 13, 5, Jelgava (Latvia), 2–3 May 2019.- p. 154−159

Conférence

Baltic Conference on Food Science and Technology and North and East European Congress on Food, 13, 5, Jelgava (Latvia), 2–3 May 2019

Sur AGRIS depuis: 2019-09-15

Format: AGRIS AP

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Liens

DOI http://llufb.llu.lv/conference/foodbalt/2019/Sabovics_et_al_N028_FoodBalt2019.pdf http://llufb.llu.lv/conference/foodbalt/2019/FoodBalt_2019_proceedings.pdf

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