Quality assessment of pumpkin jams enriched with Japanese quince, cornelian cherry and strawberries
2010
Nawirska-Olszanska, A. | Kucharska, A. | Sokol-Letowska, A.,Uniwersytet Przyrodniczy, Wroclaw (Poland). Katedra Technologii Owocow, Warzyw i Zboz | Biesiada, A.,Uniwersytet Przyrodniczy, Wroclaw (Poland). Katedra Ogrodnictwa
The objective of this study was to determine the parameters of pumpkin jam enriched by adding Japanese quince, cornelian cherry, and strawberries in different proportions. Jam products were made from pumpkin fruits with the addition of 50 and 30 percent of the following fruits: Japanese quince, cornelian cherry, and strawberry. The highest content of polyphenols was determined in the jam products with 50 percent of Japanese quince added, and the lowest in the jam with 30 percent of the strawberries added. Amidst all the jam products analyzed, jam products with strawberries added showed the lowest antioxidant activity. The lowest content of vitamin C was found in pumpkin jam with cornelian cherry added. The content of caretonoids was similar in all kinds of jam products, did not depend on the content of added ingredients
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