Quality of dried sour cherries from different Serbian cultivars
Аутори
Mitrović, OlgaKorićanac, Aleksandra
Popović, Branko
Radičević, Sanja
Glišić, Ivana
Leposavić, Aleksandar
Marić, Slađana
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Dried fruit is classified as a nutritionally highly valued food due to its high content of phenolic compounds and antioxidant capacity. Furthermore, due to a high content of natural sugars giving the body the necessary energy, dried fruit is an essential part of a balanced meal. Therefore, the aim of our paper is to examine the quality of dried sour cherry from newly developed and indigenous cultivars originating from Serbia. Sour cherry cultivars and promising genotypes developed at Fruit Research Institute, Čačak ('Šumadinka', 'Sofija', 'Nevena' and 'GV-10') and autochthonous cultivars 'Oblačinska' and 'Feketićka' were used for testing. Drying of pitted fruit was performed in an experimental drier at an air temperature of 70 °C until reaching 75% of the total dry matter. Contents of total dry matter, sugars, total acids, as well as sugar/acid ratio and pH value were determined in fresh fruit. Large discrepancies manifested in the values of evaluated parameters point to distinct varie...tal specificities. Besides the aforementioned parameters, total phenols and antioxidant capacity, as well as sensory characteristics (appearance, flavour, aroma, and consistency) were analyzed in dried sour cherry fruits. Based on the results of sensory analyses of dried sour cherry fruits, the cultivar 'Feketićka' had the best, whereas cultivar 'Šumadinka' received the lowest grades, which is consistent with the sugar/acid ratio. On the other side, dried fruits of cultivar 'Feketićka' had the lowest values of contents of total phenolics and antioxidant capacity, whereas the highest values were found in cultivar 'Sofija'. Based on evaluated quality parameters, all tested cultivars have been found suitable for processing by drying. Sensory analysis revealed that the dried fruits of all tested sour cherries had supreme sensory quality.
Кључне речи:
chemical composition / phenolic content / antioxidant capacity / air-drying / sensory analysisИзвор:
Book of Abstracts : V Balkan Symposium on Fruit Growing, 18 – 21 June 2023, Zagreb, Croatia, 2023, 76-76Издавач:
- Zagreb : University of Zagreb Faculty of Agriculture
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200215 (Институт за воћарство, Чачак) (RS-MESTD-inst-2020-200215)
- CherrySeRB - Genetic potential of Serbian autochthonous cherry genotypes for temperature-adaptable reproductive behaviour and nutraceutical value (RS-ScienceFundRS-Ideje-7739716)
Институција/група
Institut za voćarstvoTY - CONF AU - Mitrović, Olga AU - Korićanac, Aleksandra AU - Popović, Branko AU - Radičević, Sanja AU - Glišić, Ivana AU - Leposavić, Aleksandar AU - Marić, Slađana PY - 2023 UR - https://refri.institut-cacak.org/handle/123456789/705 AB - Dried fruit is classified as a nutritionally highly valued food due to its high content of phenolic compounds and antioxidant capacity. Furthermore, due to a high content of natural sugars giving the body the necessary energy, dried fruit is an essential part of a balanced meal. Therefore, the aim of our paper is to examine the quality of dried sour cherry from newly developed and indigenous cultivars originating from Serbia. Sour cherry cultivars and promising genotypes developed at Fruit Research Institute, Čačak ('Šumadinka', 'Sofija', 'Nevena' and 'GV-10') and autochthonous cultivars 'Oblačinska' and 'Feketićka' were used for testing. Drying of pitted fruit was performed in an experimental drier at an air temperature of 70 °C until reaching 75% of the total dry matter. Contents of total dry matter, sugars, total acids, as well as sugar/acid ratio and pH value were determined in fresh fruit. Large discrepancies manifested in the values of evaluated parameters point to distinct varietal specificities. Besides the aforementioned parameters, total phenols and antioxidant capacity, as well as sensory characteristics (appearance, flavour, aroma, and consistency) were analyzed in dried sour cherry fruits. Based on the results of sensory analyses of dried sour cherry fruits, the cultivar 'Feketićka' had the best, whereas cultivar 'Šumadinka' received the lowest grades, which is consistent with the sugar/acid ratio. On the other side, dried fruits of cultivar 'Feketićka' had the lowest values of contents of total phenolics and antioxidant capacity, whereas the highest values were found in cultivar 'Sofija'. Based on evaluated quality parameters, all tested cultivars have been found suitable for processing by drying. Sensory analysis revealed that the dried fruits of all tested sour cherries had supreme sensory quality. PB - Zagreb : University of Zagreb Faculty of Agriculture C3 - Book of Abstracts : V Balkan Symposium on Fruit Growing, 18 – 21 June 2023, Zagreb, Croatia T1 - Quality of dried sour cherries from different Serbian cultivars EP - 76 SP - 76 ER -
@conference{ author = "Mitrović, Olga and Korićanac, Aleksandra and Popović, Branko and Radičević, Sanja and Glišić, Ivana and Leposavić, Aleksandar and Marić, Slađana", year = "2023", abstract = "Dried fruit is classified as a nutritionally highly valued food due to its high content of phenolic compounds and antioxidant capacity. Furthermore, due to a high content of natural sugars giving the body the necessary energy, dried fruit is an essential part of a balanced meal. Therefore, the aim of our paper is to examine the quality of dried sour cherry from newly developed and indigenous cultivars originating from Serbia. Sour cherry cultivars and promising genotypes developed at Fruit Research Institute, Čačak ('Šumadinka', 'Sofija', 'Nevena' and 'GV-10') and autochthonous cultivars 'Oblačinska' and 'Feketićka' were used for testing. Drying of pitted fruit was performed in an experimental drier at an air temperature of 70 °C until reaching 75% of the total dry matter. Contents of total dry matter, sugars, total acids, as well as sugar/acid ratio and pH value were determined in fresh fruit. Large discrepancies manifested in the values of evaluated parameters point to distinct varietal specificities. Besides the aforementioned parameters, total phenols and antioxidant capacity, as well as sensory characteristics (appearance, flavour, aroma, and consistency) were analyzed in dried sour cherry fruits. Based on the results of sensory analyses of dried sour cherry fruits, the cultivar 'Feketićka' had the best, whereas cultivar 'Šumadinka' received the lowest grades, which is consistent with the sugar/acid ratio. On the other side, dried fruits of cultivar 'Feketićka' had the lowest values of contents of total phenolics and antioxidant capacity, whereas the highest values were found in cultivar 'Sofija'. Based on evaluated quality parameters, all tested cultivars have been found suitable for processing by drying. Sensory analysis revealed that the dried fruits of all tested sour cherries had supreme sensory quality.", publisher = "Zagreb : University of Zagreb Faculty of Agriculture", journal = "Book of Abstracts : V Balkan Symposium on Fruit Growing, 18 – 21 June 2023, Zagreb, Croatia", title = "Quality of dried sour cherries from different Serbian cultivars", pages = "76-76" }
Mitrović, O., Korićanac, A., Popović, B., Radičević, S., Glišić, I., Leposavić, A.,& Marić, S.. (2023). Quality of dried sour cherries from different Serbian cultivars. in Book of Abstracts : V Balkan Symposium on Fruit Growing, 18 – 21 June 2023, Zagreb, Croatia Zagreb : University of Zagreb Faculty of Agriculture., 76-76.
Mitrović O, Korićanac A, Popović B, Radičević S, Glišić I, Leposavić A, Marić S. Quality of dried sour cherries from different Serbian cultivars. in Book of Abstracts : V Balkan Symposium on Fruit Growing, 18 – 21 June 2023, Zagreb, Croatia. 2023;:76-76..
Mitrović, Olga, Korićanac, Aleksandra, Popović, Branko, Radičević, Sanja, Glišić, Ivana, Leposavić, Aleksandar, Marić, Slađana, "Quality of dried sour cherries from different Serbian cultivars" in Book of Abstracts : V Balkan Symposium on Fruit Growing, 18 – 21 June 2023, Zagreb, Croatia (2023):76-76.