Solar drying of traditional Herzegovinian fruit sweet Čupter

Ing. Betül Elibol

Diplomová práce

Abstract:

Ćupter was a traditional fruit sweet in Bosnia and Herzegovina made from boiled grape juice mixed with flour or wheat semolina. Ćupter was traditionally produced in rural areas of Herzegovina in the grape harvesting season and mostly serve for Cristmas Eve. This type of sweet was popular for its favourable taste and nutrition value. Ćupter was a strong candidate to become a novel food for healthy diet lifestyle in modern times. No additives were needed for preparation of ćupter. One of the traditional processing steps was drying of ćupter under sun on open air. This thesis mainly focused on using solar drying method for grape product. Traditional open air sun drying, solar drying and freeze drying were used in a comparison to determine the drying kinetics in terms of moisture content, drying time, colour change etc. In this way, it was tried to reveal the effects of drying process on final quality of the product by experiments and sensory analysis. The colour values of ćupter samples were measured in CIE (L a b*) colour and overall combined colour (ΔE) was calculated. Significant differences (p<0.05) were found.

Keywords

Solar drying, open sun drying, freeze drying, lyophilizer, grape ćupter

Jazyk práce: angličtina

Datum vytvoření / odevzdání či podání práce: 16. 5. 2020

Obhajoba závěrečné práce

• Vedoucí: doc. Ing. Jan Banout, Ph.D.

Česká zemědělská univerzita v Praze

Fakulta tropického zemědělství

Magisterský studijní program / obor:
Tropické zemědělství / Sustainable Rural Development in the Tropics and Subtropics