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Acceptability of carrageenan based gelling agents in the production of fruit jams

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F18%3A43877278" target="_blank" >RIV/62157124:16270/18:43877278 - isvavai.cz</a>

  • Result on the web

    <a href="https://www.wflpublisher.com/Abstract/5496" target="_blank" >https://www.wflpublisher.com/Abstract/5496</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1234/4.2018.5496" target="_blank" >10.1234/4.2018.5496</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Acceptability of carrageenan based gelling agents in the production of fruit jams

  • Original language description

    The aim of the research was to evaluate an acceptability of fruit jams produced with ?-carrageenan and ?-carrageenan, based on their antioxidant content, texture and sensory parameters. Apricot (Prunus magnapavliciana) and cherry (Prunus avium) fruits were used for jam production. The laboratory production of fruit jams included: fruits washing, rinsing and destoning; mixing and cooking; sugar and gelling agent addition. Beside jam samples were produced without gelling agent, there were produced samples with pectin, ??carrageenan and ?-carrageenan in concentrations of 0.5%, 1% and 2%. Differences in acidity and total polyphenols contents were observed (p&lt;0.05) between apricot and cherry jam samples. Texture and sensory properties clearly indicated unequivocally the rate of acceptance of cherry and apricot jam samples, same as specificity for carrageenan usage as gelling agent with different fruit species. The specificity of fruit types, different carrageenan types and concentrations were also confirmed by principal component analysis (PCA) with the formation of different groups.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>ost</sub> - Miscellaneous article in a specialist periodical

  • CEP classification

  • OECD FORD branch

    21101 - Food and beverages

Result continuities

  • Project

  • Continuities

    S - Specificky vyzkum na vysokych skolach

Others

  • Publication year

    2018

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Journal of Food, Agriculture &amp; Environment

  • ISSN

    1459-0255

  • e-ISSN

  • Volume of the periodical

    16

  • Issue of the periodical within the volume

    2

  • Country of publishing house

    FI - FINLAND

  • Number of pages

    7

  • Pages from-to

    49-55

  • UT code for WoS article

  • EID of the result in the Scopus database