Sensory attributes and changes of physicochemical properties during storage of smoothies prepared from selected fruit

被引：21
作者：
Nowicka, Paulina [1 ]
Wojdylo, Aneta [1 ]
Teleszko, Miroslawa [1 ]
Samoticha, Justyna [1 ]
机构：
[1] Wroclaw Univ Environm & Life Sci, Dept Fruit & Vegetable Proc, Chelmonskiego 37, PL-51630 Wroclaw, Poland
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2016年 / 71卷
关键词：
Sour cherry; Smoothies; Polyphenols; Storage; Apple; Pear; Flowering quince; Quince; ANTIOXIDANT ACTIVITY; CHAENOMELES-JAPONICA; POLYPHENOL CONTENT; INDUSTRIAL USE; QUINCE FRUITS; STABILITY; COLOR; PARAMETERS; CHOKEBERRY; QUALITY;
D O I：
10.1016/j.lwt.2016.03.021
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study investigated the changes during storage of smoothies obtained by mixing sour cherry puree with apple, pear, quince and flowering quince juices. Phenolic compounds, antioxidant activity (ORAC, ABTS, FRAP) and physical parameters (viscosity and colour) of 17 different products (12 smoothies and 5 semi-products) before and after storage during 6 months at 4 degrees C and 30 degrees C were studied. In addition, sensory attributes (colour, consistency, aroma and taste) were analysed. The content of polyphenols determined by UPLC-PDA-FL ranged from 517.75 mg of sour cherry/flowering quince smoothie to 33336 mg/100 g of sour cherry/pear smoothie. After 6 months of storage, protective effects of flowering quince juice and quince juice addition on the polyphenol content, especially on polymeric procyanidins, were observed, and these were positively correlated with antioxidant activity. Apart from the high content of polyphenols and antioxidant activity, the obtained smoothies were attractive to consumers, especially those with addition of apple and quince juices. (C) 2016 Elsevier Ltd. All rights reserved.
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收藏
页码：102 / 109
页数：8
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