SELECTED QUALITY INDICATORS OF POLISH REGIONAL DISH FROM WARMIA

摘要

The objective of this study was to determine selected quality indicators and to evaluate the acceptability of traditional dishes from the Region of Warmia on the example of dzyndzalki z hreczka i skrzeczkami (dumplings stuffed with buckwheat topped with sour cream and bacon).The nutritional value of the analyzed dish was determined from the recipe. The index of nutritional quality (INQ) was calculated based on an empirical formula. To determine the correct balance of an exemplary daily meal, reference GDA values were used tosupplement the meal with an additional dish - chlodnik. The dish was prepared three times and evaluated by flavor profiling. The dish was analyzed to determine its sodium chloride content, DPPH- radical scavenging activity and inhibition of synthetic LDL cholesterol oxidation.Dumplings have a high energy content of 305 kcal per 100 g serving, which provides 8.5 g of protein, 15.8 g of fat, 78 mg of cholesterol and nearly 35 g of carbohydrates. The dish is a very good source of sodium, but not enough calcium, vitamins A and C.The INQ values of the remaining minerals and vitamins were determined in the range of 0.5-0.7. The dish is characterized by a low antioxidant capacity (12.9%) and it is not capable of inhibiting the oxidation of synthetic LDL cholesterol (C60 < 1). Dumplings received high scores in a sensory evaluation. The dish combined distinctive sensory attributes characteristic of its ingredients, in particular spices, and significant differences in quality indicators were observed between the aroma and taste of marjoram and fat. Atypical, foreign and pungent aromas or tastes were not detected.The results of this study indicate that regional dishes prepared with the use of locally available ingredients and traditional recipes can be a valuable component of the contemporary diet.