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

Kód výsledku v 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>

Nalezeny alternativní kódy

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

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název periodika

Biointerface Research in Applied Chemistry

ISSN

2069-5837

e-ISSN

—

Svazek periodika

10

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

RO - Rumunsko

Počet stran výsledku

5

Strana od-do

5247-5251

Kód UT WoS článku

000522537000037

EID výsledku v databázi Scopus

2-s2.0-85082758946