Background. The quince and Japanese quince are valuable sources of bioactive ingredients and can be interesting and valuable additions to fruit juices. The aim of the study was to investigate the physicochemical and sensory properties of newly designed quince-apple and Japanese quince-apple juices.
Material and methods. Apple juices containing quince or Japanese quince juices concentrated at: 2.5%, 8%, 12% and 20% (v/v) were used as the research material. The TEAC anti-oxidative activity and the content of polyphenols, flavonoids and vitamin C were measured. The sensory properties of newly designed juices were evaluated with the descriptive method (quince-apple juices) and triangle test (Japanese quince-apple juices) by a trained panel.
Results. The addition of quince and Japanese quince juices had different effects on the content of polyphenolic compounds, flavonoids and vitamin C in the newly designed fruit juices. The TEAC anti-oxidative activity in the apple juice with 20% of Japanese quince juice was three times greater than in pure apple juice, whereas the 20% addition of quince juice did not increase the anti-oxidative activity of juice significantly. As the concentration of the Japanese quince juice increased, so did the intensity of astringent and sour flavours, whereas the intensities of sweet and apple flavours and apple aroma decreased.
Conclusions. The research results broadened our knowledge about the health-promoting and sensory properties of apple juices with superfruits. They might be used in research leading to the development of products meeting consumers’ expectations.
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_12_3.pdf
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| MLA | Pawlak-Lemańska, Katarzyna, et al. "Wpływ dodatku pigwy i pigwowca na właściwości prozdrowotne i sensoryczne soku jabłkowego." Nauka Przyr. Technol. 12.1 (2018): #3. https://doi.org/10.17306/J.NPT.2018.1.3 |
| APA | Katarzyna Pawlak-Lemańska, Katarzyna Włodarska, Marta Przybylska, Bożena Tyrakowska (2018). Wpływ dodatku pigwy i pigwowca na właściwości prozdrowotne i sensoryczne soku jabłkowego. Nauka Przyr. Technol. 12 (1), #3 https://doi.org/10.17306/J.NPT.2018.1.3 |
| ISO 690 | PAWLAK-LEMAńSKA, Katarzyna, et al. Wpływ dodatku pigwy i pigwowca na właściwości prozdrowotne i sensoryczne soku jabłkowego. Nauka Przyr. Technol., 2018, 12.1: #3. https://doi.org/10.17306/J.NPT.2018.1.3 |
Katarzyna Pawlak-Lemańska
Katedra Technologii i Analizy Instrumentalnej
Uniwersytet Ekonomiczny w Poznaniu
al. Niepodległości 10
61-875 Poznań
Poland
e-mail: katarzyna.pawlak-lemanska@ue.poznan.pl