Džiovinimo būdų įtaka bazilikų kokybei

Abstract

The main objektive was to evaluate two diferent conservation methods influence sweet basilic chemical composition. I was selected five varieties of (Ocimum basilicum) basil: Sweet basilic – 'Lemon', 'Purple Opal', 'Cinamon', 'Toscano', and 'Verde Foglia Fine' were investigated at the Institute of Agriculture and food sciences in Aleksndras Stulginskis university. The experiment was carried out in 2016 and was evaluated sweet basilic quality. Were applied two methods for sweet basilic: drying to 35 °C and ather methods – lyophilization. Chemical analyzes were conducted in agronomic laboratory. By standartized methods were determined ascorbic acid (mg 100g-1) and basilic color value L*a*b* scale. The evaluation examined basil coordinates L* and a* values between the different preservatio methods were identified fundamental differences. Esentialy brightes (L*) were liophylizated sweet basil 'Cinamon'. Substantially red color intensity was noted of dried basil 'Purple Opal' leaves. The evaluation examined basil coordinates b* values between lyophilized and dried basil, esentially the largest yellow color (b*) was for lyophilized 'Cinamon' basil leaves. Comparison of amount of ascorbic acid investigated basil between conversation methods, substantially largest ascorbic acid were in lyophilized basil 'Toscano' leaves.