Convective, vacuum and freeze dried stone fruit: physical, chemical and biological properties
2018
Vakula, Anita (https://orcid.org/0000-0001-6663-9489) | Tepić-Horecki, Aleksandra (https://orcid.org/0000-0002-2479-0313) | Pavlić, Branimir | Jokanović, Marija (https://orcid.org/0000-0002-1282-175X) | Ognjanov, Vladislav (https://orcid.org/0000-0002-8041-4638) | Miodragović, Maja | Šumić, Zdravko (https://orcid.org/0000-0002-9770-0139)
Sour cherry (P. cerasus), sweet cherry (P. avium), apricot (P. armeniaca), plum (P. domestica) and peach (P. persica) belong to the group of stone fruit and these species present the most prevalent stone fruit in Serbia. Local season stone fruit is fresher and significantly cheaper compared to imported fruit, but also not available through the whole year. In order to extend the shelf life and its usage throughout the year, fruit is usually preserved by drying. The aim of this research was the characterization of physical, chemical and biological properties of fresh, convective dried, vacuum dried and freeze dried stone fruit. Two varieties of five different stone fruit species were investigated in the framework of this study. In order to analyse and structure data sets, principal component analysis (PCA) was carried out. The most clearly differentiations of the groups of raw; convective dried; and vacuum dried and lyophilised samples of each type of investigated stone fruit were obtained in raw and dried sour cherry Feketićka and Erdi Botermo samples. Based on all obtained results in the framework of characterisation of the most important properties of dried stone fruit it was noticed that dried stone fruit can largely satisfy the consumer's requirements in terms of nutritional and sensory properties
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