Naslov
Overview of food products fortified with dried fig: minimally processed and fig filled potato

Autori
Pelaić, Zdenka ; Čosić, Zrinka ; Zorić, Zoran ; Pedisić, Sandra ; Repajić, Maja ; Levaj, Branka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of the VI International Symposium on Fig / Krapac, Marin ; Goreta Ban, Smiljana ; Poljuha, Danijela ; Brkić Bubola, Karolina ; Prgomet, Iva ; Weber, Tim ; Palčić, Igor - Poreč, 2019, 34-34

Skup
VI International Symposium on Fig

Mjesto i datum
Rovinj, Hrvatska, 02.09.2019. - 05.09.2019

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
fig filled potato, minimally processing, innovative fig products, fortified products, phenols, sensory evaluation, QDA

Sažetak
Since ancient times fig has been known as nutritive very valuable fruit due to high levels of sugar, dietary fibers, minerals, vitamins, as well as many other biologically active compounds. Furthermore, figs are characterized by short harvest period and shelf-life, so they are mostly processed. Drying is the oldest and the most common fig preservation method. Dried figs are valuable due to remained pleasant taste but also beneficial composition and therefore often used as an ingredient for various food products. It is desirable ingredient for smoothies, fortified juices, energy bars, dairy desserts and many other inventive products recently patented as health care noodles, flour coated powder for fried food, dried soup, etc. This study aimed to contribute to the development of new fig product: minimally processed potatoes filled with grated dried figs in order to produce a new gastronomic and nutritionally enriched potato product. Minimal processing includes peeling, slicing and packaging, where obtained products are convenient, but very perishable. In this study, potato was peeled, filled with cut dried figs, vacuum packed in PA/PE bag and stored at 8 ᵒC for 7 days. On the 1st, 4th and 7th day samples were baked and sensory evaluated by QDA method. Also, phenolic composition of raw and roasted potato and figs separately was determined by HPLC. Till 4th day potato was sensory desirable (i.e., taste and color), but at 7th day it became unacceptable firm. Chlorogenic acid (CHA), rutin (Q-3-R), catechin (CAT), epicatechin (ECAT) and kaempherol-3-rutinoside (K-3-R) in decreasing sequence were determined in potato, where they were pretty stable during storage and roasting, except CHA. In dried fig Q-3-R was detected and remained stable during storage and roasting. Generally, the product was sensory well accepted and stable for 4 days, where phenols were mostly retained during storage and roasting.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA