Influence of fruits and vegetable addition to chokeberry purees on phenolic compounds content and quality
2009
Kolniak, J. | Augustyniok, A. | Oszmianski, J.,Uniwersytet Przyrodniczy, Wroclaw (Poland). Katedra Technologii Owocow, Warzyw i Zboz
The influence of the addition of fruits and vegetables purees on the content of phenolics, chemical composition, antioxidant capacity, viscosity and organoleptic characteristic in chokeberry purees was investigated. Applied were pumpkin, apple, quince, Japanes quince and plums purees. Blending helped to improve the organoleptic characteristics, but mixed purees were characterized by lower content of phenolics and antioxidant capacity than aronia puree
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