STUDYING THE INFLUENCE OF VARIOUS TYPES OF ZUCCHINI PRE-TREATMENT BEFORE DRYING ON FINISHED PRODUCT ORGANOLEPTIC INDICATORS

T. Pershakova, Grigoriy Kupin, T. Yakovleva, E. Semiryazhko, Anna Tyaguscheva
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Abstract

The aim of the study was to investigate the effect of various types of preliminary processing of zucchini before drying on the organoleptic properties of the finished product. The object of the study was fresh zucchini of the Kalazina F1 variety. The study was conducted at the Krasnodar Research Institute for Storage and Processing of Agricultural Products – a branch of the Federal State Budgetary Scientific Institution SKFNTSSVV. The organoleptic properties of the finished product were determined depending on the method of preliminary processing. During the organoleptic evaluation, it was found that the sample treated with a 1 % citric acid solution received the maximum overall score – 4.7 points. The lowest score was received by samples № 1 and № 2 (microwave 480 W for 120 s and 640 W for 60 s). Microwave pre-treatment in various parameters has a significant effect on the taste and the presence of an unpleasant aftertaste compared to other samples. Samples treated with a solution of citric acid in various dosages have a sour taste and prevent darkening of the product during drying. It has been established that various types of pre-treatment affect the quality of the dried product. It is worth noting the advantages of pre-treatment of zucchini with a 1 % solution of citric acid, which affects not only the extension of shelf life by reducing the moisture content of the product, but also the organoleptic properties. In addition, treatment with a 1 % solution of citric acid makes it possible to preserve the organoleptic properties of dried zucchini (prevents surface darkening), as well as reduce the moisture content of the product compared to the control sample.
研究各种类型的西葫芦干燥前预处理对成品感官指标的影响
这项研究的目的是调查西葫芦干燥前的各种初步加工对成品感官特性的影响。研究对象是 Kalazina F1 品种的新鲜西葫芦。研究在克拉斯诺达尔农产品储藏和加工研究所进行,该研究所是联邦国家预算科学研究所 SKFNTSSVV 的一个分支机构。根据初步加工方法确定了成品的感官特性。在感官评估过程中发现,用 1 % 柠檬酸溶液处理的样品获得了最高的总分 - 4.7 分。得分最低的是№1和№2样品(微波480瓦120秒和640瓦60秒)。与其他样品相比,各种参数的微波预处理对口感和是否有难闻的余味有显著影响。用不同剂量的柠檬酸溶液处理过的样品有酸味,并能防止产品在干燥过程中变黑。已经证实,各种类型的预处理都会影响干燥产品的质量。值得注意的是用 1% 的柠檬酸溶液对西葫芦进行预处理的优点,它不仅能通过降低产品的水分含量延长保质期,还能影响感官特性。此外,用 1 % 的柠檬酸溶液处理还能保持西葫芦干的感官特性(防止表面变黑),并与对照样品相比降低产品的水分含量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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