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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název periodika

Journal of Food, Agriculture &amp; Environment

ISSN

1459-0255

e-ISSN

—

Svazek periodika

16

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

FI - Finská republika

Počet stran výsledku

7

Strana od-do

49-55

Kód UT WoS článku

—

EID výsledku v databázi Scopus

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