The strawberries have a significant place among the berries family. It can be used fresh or for production of different products, available for consumption during the whole year. The aim of this research is to compare the quality changes of fresh and dried strawberries. The strawberries of variety: elsanta, humi grande and mesecharka, from Skopje region were used for drying. Before drying, the following treatments were applied: V0not treated, V1-with vitamin C, V2-with sugar solution. The drying was performed in Armenian solar dryer. During research the chemical components of fresh and dried strawberries: the total dry matter, the sugars, the total acids, the proteins, the vitamin C and the mineral matter were examined. On the solar dried strawberry was performed microbiological analysis according to appropriate regulations. Based on the results of this research, the Armenian Solar Dryer showed very good characteristics from the economical and ecological aspect, as well as good quality properties.
Soft drinks are sweetened, based on water, usually contain a certain amount of fruit juice, fruit pulp or other natural ingredients and they have a balanced acidity. Their nutritional and energy value is derived mainly from the content of sugars, but besides them there are also mineral elements, vitamins, enzymes and amino acids in minor amounts. Soft drinks are classified as fruit juices and refreshing beverages. Refreshing beverages can be clear or with pulp. The main ingredient is water, then sugar or artificial sweetener, fruit juice or fruit base or plant based extracts or based on cereals, with addition of carbon dioxide and allowed additives in the prescribed amounts. In recent times a trend is to fortify the refreshing beverages with certain vitamins or minerals. Ascorbic acid is commonly added in food as an antioxidant and stabilizer. The vitamins from B group are water soluble and played a significant role in human metabolism. In addition, it is important to consider the amount of the microelements that are necessary to meet our daily needs as nutrients. The research was made on refreshing beverages fortified with vitamins. The analysis was made on 20 different beverages in 2014, 2015 and 2016. The quantitative determination of the water soluble and fat-soluble vitamins in the refreshing beverages was performed by using by HPLC-DAD method. The vitamin C was determined by iodometric method. In the examined samples were usually present the following water soluble vitamins: В 1 (from 0.18 to 0.3 mg/100ml), В 3 (from 2.40 to 3.20 mg/100ml), В 5 (from 0.8 to 1.04 mg/100ml), В 6 (from 0.20 to 0,37 mg/100ml) and the vitamin С (from 9.06 to 16.41 mg/100ml), and more rarely were present vitamin В 2 (from 0.22 to 0.28 mg/100ml) and the liposoluble vitamin Е (from 0.7 to 1.33 mg/100ml).
The pepper (Capsicum annuum L.) is an important vegetable crop due the multiple ways it can be used in the processing industry, as well as the presence of nutrients and bioactive matters that are important for health. The pepper fruits for processing is necessary to have a larger useful part, with expressed red color, a higher content of dry matter and to possess inherent sensory characteristics. The quantity and the inter-relationship of chemical components, including water, are responsible for their nutritional value. The aim of this investigation was to compare the nutritional composition of three varieties of peppers, fresh and processed, as well as pasteurized pickled peppers. As a raw material had been used pepper varieties kurtovska kapija, palanechko chudo and horgosh, harvested at their technological maturity. Blanching was done at 85-90 °C for 5 min. To the pasteurized pepper, acetic acid was added at a concentration of 1.5 % in terms of finished product, which belongs to the low marinated products. Pasteurization is carried out at T 92 °Cfor 30 minutes. The chemical properties were determined by analyzing the following parameters: total dry matter, carbohydrates, proteins, oils, total acids, vitamin C, β-carotene and ash, both in fresh and in pasteurized peppers. Based on the obtained results the quality and nutritional composition were determined. The variety horgosh shows the highest content of total dry matter (11.45 %), vitamin C (138.9 mg/100 g), βcarotene (22.7 mg/100 g), and the highest energy value (41.7 kcal). In the gourp of the pasteurized peppers, the variety of palanechko chudo has been characterized by the lowest average value of total dry matter (7.49 %) and lowest total energy value (24.6 kcal); the variety of kurtovska kapija had the lowest contents of vitamin C (52.1 mg/100 g) and β-carotene (6.09 mg/100 g).
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