Morphological, biochemical and sensory characteristics of black mulberry fruits (Morus nigra L.)
DOI:
https://doi.org/10.5219/234Keywords:
Morus nigra L., fruit, morphological trait, antioxidation activity, food productAbstract
This work aimed at the morphological, biochemical, technological and sensorial determination of black mulberry (Morus nigra L. – MN) fruitage and their utilization in the food production branches. For the experimental purposes were selected 50 genotypes of this population grown in the Pukanec surroundings. The medium fruitage weight determined in the selected collection ranged from 7.26 g (MN-1) to 1.42 g (MN-14), fruitage length in a range of 13.51 mm (MN-14) to 29.20 mm (MN-12) and the medium fruitage width 11.88 mm (MN-14) – 21.12 mm (MN-2). The variability of the evaluated traits varried from low to high degree. Juice yield from matured fruitage achieved 62.40 %. From black mulberry fruitages 16 food products were prepared – juice mixed with cream, yoghurt and/or curd (in several proportions) and 3 confectionery products. Sensorial analyses showed significant differences among tested products. In the group of confectionery products was generally preferred the cream-mulberry cake. High values of antioxidative activity has been measured in the chocolate cake with a mulberry jam (36.90 – 28.43 %), followed by the cream-mulberry cake (29.78 – 12.71 %) and the fresh mulberry juice (30.97 – 20.17 %). The antioxidation activities exerted generally higher values with the samples tested in water, when compared with those prepared in ethanol extract. Based on the gained results 4 genotypes were selected and recommended for the use in practice, as these provided relative high values of tested traits.
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