Authors:
Mărioara Drugă , Camelia Moldovan, Delia Gabriela Dumbravă, Corina Dana Mișcă, Nicoleta-Gabriela Hădărugă, Mariana Atena Poiană, Ariana Bianca Velciov, Ersilia Călina Alexa, Ducu Sandu Ștef
Volume 30, Issue 4;
Pages: 456-462; 2024
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551
Abstract
Apricots are fruits with an attractive colour, distinctive flavor, and valuable nutritional qualities. They can be consumed fresh, sun-dried, or as jams, marmalades, syrups, jellies, or spiced sauces. They are an important food source, rich in provitamin A and ascorbic acid, with these nutrients gradually increasing throughout the ripening stages. Additionally, apricots are a natural source of polyphenols, proteins, carbohydrates, minerals, and fibers, contributing to their significant biological properties.Apricot chutney is an innovative product in the category of sweet-sour-spicy sauces, made from apricots, onions, and natural powdered spices. This study aimed to develop and characterise the chutney from sensory, physicochemical, and nutritional perspectives.The obtained product has a fine consistency, and a rich aroma, and imparts a unique flavour to the food it accompanies. It is also nutritionally valuable, being rich in polyphenols (78.9±0.42 mg GAE/100g) and exhibiting high antioxidant activity (86.52±0.24 mg Trolox/100g). The energy value of the chutney is 182.65 cal/100g, and it contains no preservatives or synthetic food additives. These results support the recommendation that this product can be confidently consumed.
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