QUALITY CHANGES OF INDUSTRIAL AND TRADITIONAL AJVAR IN THE POLOG REGION

Sallai, Valbona and Abdullahi, Xhabir and Sulejmani, Erhan (2018) QUALITY CHANGES OF INDUSTRIAL AND TRADITIONAL AJVAR IN THE POLOG REGION. International Journal of Food Technology and Nutrition, 1 (1-2). pp. 38-43. ISSN 2671-3071

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Abstract

Ajvar's production in our country is a very important and prospective potential sector for the agro-processing industry. Because of the high nutritional value, the species represents the most important vegetable culture in the country. The analyses were carried out in the raw material and in the ajvar of industrial and traditional production for their nutritional values: dry matter, moisture, total acidity, pH, vitamin C, capsanthin, ash, sugars and cellulose. The analyzed nutritional components in fresh peppers of Prilep and Tetovo showed a higher value in dry matter and a significantly (p< 0,05) higher concentration in vitamin C in the Tetovo region (130.5 mg / 100g) compared to the Prilep region (99mg / 100g). The vitamin C and the capsanthin content in the fruit of the pepper varies depending on the cultivar, agro-technical measures and processing methods. In the industrial production there was a higher amount of sugar and cellulose compared to the traditional ajvar.

Item Type:	Article
Subjects:	T Technology > T Technology (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Engineering Sciences
Depositing User:	Unnamed user with email zshi@unite.edu.mk
Date Deposited:	05 Jun 2019 08:31
Last Modified:	05 Jun 2019 08:31
URI:	http://eprints.unite.edu.mk/id/eprint/114

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