Effect of health-promoting additives on the quality of low-sugar jams

Anna Korus , Piotr Gębczyński , Jacek Słupski , Anna Banaś , Ewelina Gwóźdź

Abstract

Low-sugar blackcurrant jams with added bee products contained 34.13-35.60 g dry matter, 0.350-0.450 g ash, 162-284 mg total polyphenols and 76-101 mg total flavonoids per 100 g; antioxidant activity was within the range 308-428 μM Tx/1 g. In the final sensory evaluation, jams achieved scores within the range 4.7-5.0. Jams with added propolis had the most favourable composition but achieved the lowest score in the sensory assessment.
Author Anna Korus (FoFT / DoRMaFaVP)
Anna Korus,,
- Department of Raw Materials and Fruit and Vegetable Processing
, Piotr Gębczyński (FoFT / DoRMaFaVP)
Piotr Gębczyński,,
- Department of Raw Materials and Fruit and Vegetable Processing
, Jacek Słupski (FoFT / DoRMaFaVP)
Jacek Słupski,,
- Department of Raw Materials and Fruit and Vegetable Processing
, Anna Banaś (FoFT / DoRMaFaVP)
Anna Banaś,,
- Department of Raw Materials and Fruit and Vegetable Processing
, Ewelina Gwóźdź (FoFT / DoRMaFaVP)
Ewelina Gwóźdź,,
- Department of Raw Materials and Fruit and Vegetable Processing
Pages116-119
Publication size in sheets0.5
Book Staruch Ladislav, Sekretár Stanislav (eds.): Additives and Contaminants in Foodstuffs 2013. Zborník vedeckých prác, 2013, Slovenská chemická knižnica FChPT STU, ISBN 978-80-89597-12-3, 245 p.
Keywords in Englishblackcurrant, low-sugar jam, processing, antioxidants, sensory evaluation
URL http://www.researchgate.net/profile/Aleksandra_Gabor/publication/259237072_Effect_of_extraction_methods_on_the_niacin_content_in_some_fresh_and_processed_mushrooms/links/0046352a8d6482bb0f000000.pdf
Internal identifierWTŻ/M/30/2013; WTŻ/3/40
Languageen angielski
Score (nominal)5
ScoreMinisterial score = 0.0, 27-07-2017, BookChapterMatConf
Ministerial score (2013-2016) = 0.0, 27-07-2017, BookChapterMatConf
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