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Kemija u industriji : Časopis kemičara i kemijskih inženjera Hrvatske, Vol. 73 No. 9-10 (special issue), 2024.

Izvorni znanstveni članak

https://doi.org/10.15255/KUI.2023.059

The Influence of Drying on the Nutritional, Microbiological, and Sensory Value of Diospyros kaki L. (Japanese persimmon) Consumed in Herzegovina

Josipa Primorac ; Sveučilište u Mostaru, Agronomski i prehrambeno-tehnološki fakultet, Biskupa Čule bb, 88 000 Mostar, Bosna i Hercegovina
Jelka Pleadin orcid id orcid.org/0000-0002-0768-0462 ; Hrvatski Veterinarski Institut, Savska cesta 143, 10 000 Zagreb
Andrea Humski orcid id orcid.org/0000-0003-3027-1306 ; Hrvatski Veterinarski Institut, Savska cesta 143, 10 000 Zagreb
Nada Vahčić ; Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10 000 Zagreb
Višnja Vasilj ; Sveučilište u Mostaru, Agronomski i prehrambeno-tehnološki fakultet, Biskupa Čule bb, 88 000 Mostar, Bosna i Hercegovina
Anita Lalić orcid id orcid.org/0000-0002-3318-2539 ; Sveučilište u Mostaru, Agronomski i prehrambeno-tehnološki fakultet, Biskupa Čule bb, 88 000 Mostar, Bosna i Hercegovina *

* Dopisni autor.

Puni tekst: engleski pdf 647 Kb

str. 389-397

preuzimanja: 39

citiraj

Sažetak

Diospyros kaki L. (Japanese persimmon) has been introduced from Asian countries to Herzegovina, where it is mostly consumed fresh. This study investigates the differences in nutritional, microbiological, and sensory values of persimmons consumed in one of the Herzegovinian regions, following drying processes at 70 °C/12 h, 85 °C/10.5 h, and 100 °C/5.5 h, together with their effects on fruit texture, mass, and composition. The notable increase in sugar content emphasises the potential of dried Japanese persimmon as a nutritious snack. No significant increase in microorganism representation was observed across all samples. Persimmons dried using a dehydrator exhibited the most preserved nutritional properties, and were rated highest in sensorial evaluations. However, due to its high water content and browning, the sample dried at 100 °C in an autoclave was excluded from sensory testing.

Ključne riječi

Japanese persimmon; drying; nutritional composition; sensory analysis; microbiology

Hrčak ID:

320584

URI

https://hrcak.srce.hr/320584

Datum izdavanja:

16.9.2024.

Podaci na drugim jezicima: hrvatski

Posjeta: 152 *