QUALITY PROPERTIES OF SOLAR DRIED GOJI BERRIES (LYCIUM BARBARUM)

Ljubica KARAKASHOVA, Frosina BABANOVSKA-MILENKOVSKA, Jelena MLADENOVA, Lenche VELKOSKA-MARKOVSKA, Namik DURMISHI, Vesna BOGDANOVSKA

Abstract

Goji berries (Lycium barbarum) a shrub belonging to Solanaceae family, are also known as wolfberries or Chinese boxthorn. These berries are characterized by their bright orange-red ellipsoid fruits, measuring 1-2 cm in length. The versatility of goji berries lies in their suitability for consumption in both fresh and dried forms, rendering them available throughout the year. The objective of this study was to assess the quality attributes of both fresh and dried goji berries. Specifically, the research focused on the JB2 variety of goji berries, which were subjected to drying using a solar dryer. In preparation for the drying process, the berries underwent distinct pretreatment methods, aimed at determining the optimal approach for retaining quality characteristics post-drying. The pretreatment methodologies encompassed the following: berries without pretreatment (control); immersion of berries in boiling water followed by cooling, succeeded by immersion in a 1% ascorbic acid solution for a duration of 5 minutes; immersion of frozen berries in a 1% ascorbic acid solution for 5 minutes. To determine the quality traits of both fresh and dried goji berries, a comprehensive array of chemical analyses was undertaken: total dry matter, water, total acids, ash, total sugars, vitamin C, cellulose, proteins, total oils and total polyphenols. The sensory properties were estimated by using the scoring method (max. 20). It was estimated that goji berries, variety JB2, have good quality properties, in terms of their nutritional composition and sensorial characteristics. The application of solar drying has shown good results, both from an economic and ecological point of view, as well as in terms of preserving the chemical components of the goji berries.

Pages: 58 - 65