Abstract:
Objective In response to the market demand of consumers for apricot-packed kernel products, dried apricots in Xinjiang were used as the research object to compare the processing performance of different varieties of dried apricots in Xinjiang, and to screen dried apricot varieties that are suitable for processing into apricot-packed kernel products.
Methods In this study, the dried apricots of five main cultivars in Xinjiang, including tree-dried apricots, small white apricots, Saimaiti apricots, Juana apricots and Muyag apricots, were selected as the test materials for the evaluation of product suitability, nutrient composition and safety indexes. Including sensory evaluation, apricot flesh texture, kernel yield, SO2 residue and nutritional composition of apricot flesh, the five different varieties of dried apricots were screened to select the most suitable dried apricot varieties for making apricot kernel products.
Results Analyzing the results of screening criteria and weighted scores, compared with the remaining four varieties, the sensory evaluation score of dried apricots on the tree was the highest at 81 points; the kernel yield was the highest at 43.91%; the SO2 content was 0～10 mg/kg, which was in line with the national standard limit; and the loss of sugar-acid ratio was 36.33, which was in the middle of the better grade.
Conclusion To summarize, tree-dried apricots are suitable for making apricot bun kernel products.
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