APPLICATION OF APPLE ACIDIFIER IN VEGETABLE STEW OF TYPE „ZACUSCA” PRODUCTION

Abstract

The insufficiency of natural acidifiers in the food industry is a major problem today. The present study analyzes the acidifier from the unripe apples of variety Golden Rezistent. Ithad a significant amount of acidity (1.97 %) and impressive of total soluble substances (8.47 %). Malic a cid and fructose were predominant with values of 32.95 g/dm3and 45.55 g/dm3, respectively. The glucose content was 2 times lower than that of fructose, but citric acid and sucrose had very low concentrations. The acidifier was applied to the preparation of vegetable stew of type "Zacusca" under laboratory conditions. The recipe and the production technological scheme were developed. Physicochemical and sensorial indices weredetermined in the experimental samples. The elaborated product presented very good results compared to other similar foods, being appreciated with the maximum score. The implementation of the natural acidifier, obtained from thinned unripe apples in the food industry, is a key factor for the development of new healthy and ecological foods with a high nutritional value.

Keywords

• apple acidifier
• sensory evaluation
• physicochemical parameters
• unripe apples
• vegetable stew of type „zacusca”.