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

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

Izvornik
Acta Horticulturae (0567-7572) 1310 (2021); 93-100

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Ficus carica ; fresh-cut potato ; phenolic composition ; sensory evaluation ; storage

Sažetak
Since ancient times, fig has been known as a nutritive very valuable fruit due to high levels of sugars, dietary fibers, minerals, vitamins, as well as many other biologically active compounds. Furthermore, fresh 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 beneficial composition and therefore often used as an ingredient for various food products. It is a 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 a new fig product: minimally processed potatoes filled with grated dried figs (MPFP) 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°C for 7 days. On the 1st, 4th and 7th days of storage, samples were baked and sensory evaluated by QDA method. Phenolic compositions of raw and baked potato, as well as figs, were separately determined. Until the 4th day potato quality was classified as desirable (i.e., taste and color) from the sensory point of view, but on the 7th day, it became unacceptably firm. Chlorogenic acid (CHA), rutin, catechin, epicatechin and kaempherol-3-rutinoside in decreasing sequence were determined in potato, where all were pretty stable during storage and baking, except CHA. In dried fig, quercetin-3-rutinoside was detected and remained stable during storage and baking. The product sensory quality was well accepted and stayed stable for 4 days, where phenols were mostly retained during storage and baking.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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