Effect of chokeberry, strawberry, and raspberry added to cornelian cherry puree on its physical and chemical composition
2010
Kucharska, A.Z. | Kowalczyk, K. | Nawirska-Olszanska, A. | Solol-Letowska, A.,UP Wro - Uniwersytet Przyrodniczy, Wroclaw (Poland). Zaklad Technologii Owocow i Warzyw
In this paper, the physical-chemical, antioxidant, and organoleptic properties were compared of cornelian cherry purees without and with the addition of chokeberry, strawberry, and raspberry puree. All added fruits caused the acidity level, content of pectin, and the viscosity of purees to decrease. The content of dry matter, extract, and anthocyanin in the purees with strawberries and raspberries added decreased compared to the puree of cornelian cherry, whereas the addition of chokeberry caused those parameters to increase. With the amount of the chokeberry puree added being 20 percent, the content of active compounds therein increased. As for the mixed cornelian cherry puree, it was found that the following values increased: the content of anthocyanin increased by more than 2,5 times, of polyphenols-twice and its activity against DPPH improved by 1,8 times. At the same time, the content of vitamin C decreased. According to the organoleptic assessment, the colour of the cornelian cherry puree with chokeberry was scored the best, while the flavour and consistency of the puree with strawberry added was scored the best
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