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