All

What are you looking for?

All
Projects
Results
Organizations

Quick search

  • Projects supported by TA ČR
  • Excellent projects
  • Projects with the highest public support
  • Current projects

Smart search

  • That is how I find a specific +word
  • That is how I leave the -word out of the results
  • “That is how I can find the whole phrase”

Chemical and sensory properties of fruit jams affected by bamboo fiber fortification

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F20%3A43878627" target="_blank" >RIV/62157124:16270/20:43878627 - isvavai.cz</a>

  • Alternative codes found

    RIV/00216224:14310/20:00115346 RIV/62157124:16370/20:43878627

  • Result on the web

    <a href="https://biointerfaceresearch.com/?page_id=4817" target="_blank" >https://biointerfaceresearch.com/?page_id=4817</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.33263/BRIAC102.247251" target="_blank" >10.33263/BRIAC102.247251</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Chemical and sensory properties of fruit jams affected by bamboo fiber fortification

  • Original language description

    The study aimed at producing fiber fortified fruit jams and to evaluate the fortification influence on nutritional, textural and sensory characteristics. Following fruits were used for the fruit jams preparation: apricots (Prunus magnapavliciana), redcurrants (Ribes rubrum Detvan), cherries (Prunus avium Chestnut) and sour cherries (Prunus cerasus L). Produced jams were fortified with different percentages of bamboo fiber (1 %, 5 % and 10 %). Dry matter content, polyphenol content, textural and sensory properties were measured in experimentally produced fruit jams. Principal component analysis showed the influence of bamboo fiber fortification on measured parameters. Sensory properties were mainly influenced by 5 % and 10 % fiber addition. The addition of 1 % of bamboo fiber did not affect significantly sensory properties of experimentally produced fruit jams. The obtained results clearly indicated that a higher percentage of fiber fortification leads to reduce sensory characteristics. These changes, as the study showed, can certainly cause the product not acceptance from the side of consumers.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>SC</sub> - Article in a specialist periodical, which is included in the SCOPUS database

  • CEP classification

  • OECD FORD branch

    21101 - Food and beverages

Result continuities

  • Project

  • Continuities

    I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Others

  • Publication year

    2020

  • Confidentiality

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

Data specific for result type

  • Name of the periodical

    Biointerface Research in Applied Chemistry

  • ISSN

    2069-5837

  • e-ISSN

  • Volume of the periodical

    10

  • Issue of the periodical within the volume

    2

  • Country of publishing house

    RO - ROMANIA

  • Number of pages

    5

  • Pages from-to

    5247-5251

  • UT code for WoS article

    000522537000037

  • EID of the result in the Scopus database

    2-s2.0-85082758946