Drying and quality characteristics of selected fruit in Zambia: The case of mumosomoso (Vangueriopsis lanciflora Hiern)

Kateřina Müllerová

Bakalářská práce

Abstract:

The drying and sensory properties of mumosomoso (Vangueriopsis lanciflora Hiern) was investigated in this study. Fruit of mumosomoso was dried in a climate chamber at 50° C. Three pre-treatments were chosen: no treatment, cooking and blanching. The Cooked sample was drying faster than the other ones. Organoleptic properties of dried fruit was assessed by the 8 member degustation panel. Traditionally open to sun dried fruit was used for sensory analysis alongside the other samples. The Blanched sample retained it’s colour the best, but all samples showed a great change in colour. The pre-treatments had an effect on the texture and taste of the fruit.

Keywords

fruit drying, Zambia, sensory analysis, preservation, mumosomoso

Jazyk práce: angličtina

Datum vytvoření / odevzdání či podání práce: 16. 4. 2021

Obhajoba závěrečné práce

• Vedoucí: Ing. Iva Kučerová, Ph.D.

Česká zemědělská univerzita v Praze

Fakulta tropického zemědělství

Bakalářský studijní program / obor:
Tropické zemědělství / International Cooperation in Agriculture and Rural Development