Articles
Quality of dried sour cherries from different Serbian cultivars
Article number
1449_63
Pages
467 – 474
Language
English
Abstract
Dried fruit is classified into nutritionally high valued food due to the 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 essential part of a balanced meal.
Therefore, the aim of this work was examination of the quality of dried sour cherry from newly developed and indigenous cultivars originating from Serbia.
Sour cherry cultivars and promising genotype 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 dryer at an air temperature of 70°C until reaching 75% of the total dry matter.
Contents of soluble solids, 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 pointed to distinct varietal specificities.
Beside the aforementioned parameters, total phenolics 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 was 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 dried fruits of all tested sour cherries had supreme sensory quality.
Furthermore, due to a high content of natural sugars giving the body the necessary energy, dried fruit is essential part of a balanced meal.
Therefore, the aim of this work was examination of the quality of dried sour cherry from newly developed and indigenous cultivars originating from Serbia.
Sour cherry cultivars and promising genotype 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 dryer at an air temperature of 70°C until reaching 75% of the total dry matter.
Contents of soluble solids, 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 pointed to distinct varietal specificities.
Beside the aforementioned parameters, total phenolics 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 was 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 dried fruits of all tested sour cherries had supreme sensory quality.
Publication
Authors
O. Mitrović, A. Korićanac, B. Popović, S. Radičević, I. Gliić, A. Leposavić, S. Marić
Keywords
chemical composition, phenolic content, antioxidant capacity, air-drying, sensory analysis
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