Evaluation of pine cone syrups and changes of physical parameters during storage
2023
Karklina, Klinta | Ozola, Liene
There is an increasing demand for natural and healthy food products that play a multifunctional role in human diet. Pine cone syrup has long been known and used for its medicinal purposes. As part of the research, a syrup was developed from pine cones, which can be used not only in cases of colds, but also in everyday life. The aim of the research was to prepare and evaluate different pine cone syrups using brown and white sugar and analyse their physical parameter changes during storage. Syrups were characterised by volatile compounds and their changes depending on the type of sugar used as well as by analysing content of soluble solids, pH, viscosity and titratable acid during storage. A total of 33 volatile compounds were detected in syrup made with white sugar (SWS) and 36 in syrup with brown sugar (SBS). Of the compounds detected, the sample SWS was characterised more by compounds giving a pine and resinous aroma, while sample SBS was characterised by a pine and citrus aroma. The determination of the soluble solids content of the syrups, irrespective of the sugar chosen, by one-factor analysis of variance (p>0.05), in sample SBS 63.2 ± 0.6 Brix% and in sample SWS 62.7 ± 0.6 Brix% on average, is in line with the legislation (62 Brix%) for the soluble solids content of syrups. No significant difference was found between sample pH, which for both samples was 3.5. Sample SBS on average had a higher viscosity (0.102 ± 0.001 Pa s) than sample SWS (0.09 ± 0.001 Pa s) and it was noticed that sample became more viscous during storage.
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Este registro bibliográfico ha sido proporcionado por Fundamental Library of Latvia University of Life Sciences and Technologies