Studying the storage and processing quality of the carrot taproots (Daucus carota) of various hybrids

Бобось, І. М.; Zavadska, Oksana; Fedosiy, I.; Podpryatov, G.; Olt, Jüri

doi:10.15159/ar.20.199

Cited by 1 publication

(2 citation statements)

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“…According to S. Chikpah et al (2022), the decrease in the content of β-carotene and vitamin C during drying can be attributed to oxidative and thermal degradation, as well as their isomerisation due to exposure to oxygen, heat and light during drying. Similar losses of vitamin C and β-carotene were observed in our studies on the suitability of carrot and onion roots for drying (Zavadska et al, 2020;Zavadska et al, 2021). According to A.…”

Section: Resultssupporting

confidence: 88%

“…Studies on the suitability of pumpkin fruit for drying are relevant, as this processing method allows for the production of biologically valuable products. Previous studies have shown that the quality, amount of waste, and yield of dry carrot and onion products are significantly affected by varietal characteristics (Zavadska et al, 2020;. Similar data were obtained when studying the suitability of pumpkin fruit for this processing method.…”

Section: Resultssupporting

confidence: 76%

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Pumpkin fruit selection of different types and varieties for the production of functional food products

Zavadska,

Gunko,

Bober

et al. 2023

Rosl. g̀runtozn.

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Consumers in Ukraine and around the world are increasingly interested in healthy lifestyles and functional foods with high biological value. For the production of such foods, it is important to select raw materials that meet a range of quality requirements. Pumpkin fruits have a high content of nutrients, vitamins, essential amino acids, and minerals that largely meet these requirements. The research aims to comprehensively evaluate pumpkin fruits of eight varieties of different types: large-fruited (Cucurbita maxima Duch) and butternut (Cucurbita moschata Duchex Poir), grown in the forest-steppe of Ukraine, to identify the most suitable for drying and production of functional foods. The experimental method was used following the research plan, the laboratory method was used to determine biochemical, biometric, and organoleptic quality indicators, and the statistical method was used to conduct dispersion and correlation analyses of the studied indicators. It has been established that when large-fruited pumpkin varieties are used for convective drying, 16.1-20.3% of dry products with a sugar content of 48.6-51.6% and 11-14 and 34.5-40.2% of nutmeg varieties, respectively, can be obtained. For the production of functional food products with a β-carotene content of 40-41 mg/100 g (in terms of dry matter), it is advisable to use the fruits of nutmeg varieties Gilea and Divo, and vitamin C at the level of 28 mg% – large-fruited varieties Slavuta and Polyovychka. The study revealed that with the increase in fruit weight, the content of dry matter (r=-0.68), sugars (r=-0.67) and the yield of finished products (r=-0.74) significantly decreases. A significant direct relationship between the content of dry matter and sugars (r=0.98), as well as the content of dry matter and the yield of finished products (r=0.94), was established. The materials of the article are of practical value for breeders, vegetable growers, and specialists of processing enterprises when choosing a type and variety of pumpkin for the production of functional foods

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Section: Resultssupporting

confidence: 88%

Section: Resultssupporting

confidence: 76%