CONTROL ANALYSIS OF ENERGY VALUES AND MYCOLOGICAL QUALITY OF HOME MADE – AJVAR

Abstract

High nutritional and biological values, as well as excellent sensory properties make peppers (lat. name) indispensable in the daily diet. The home-made spread Ajvar [1], as a national specialty, is prepared from thermally processed, chopped or ground peppers, with or without additives. Traditional preparation of ajvar implies heat treatments, which inflence the nutritional values. The aim of this scientific work is to examine the energy values of the home-made Ajvar.  The energy value of Ajvar is calculated on the basis of the content of carbohydrates, proteins and fats, in accordance with the Regulations concerning the quality of fruit and vegetables, Official Bulletin of RS, no 128/2020, 130/2021. The results of these studies indicated that the home-made Ajvar is a good source of energy, fats and carbohydrates. In order to examine the frequency of yeasts and molds, microbiological methods were implied in accordance with SRPS EN ISO 21527-2: 2011 standard. The results showed a complete absence of yeast and mold.