Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties
Joint Authors
Banaś, Anna
Korus, Anna
Korus, Jarosław
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-12, 12 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-04-23
Country of Publication
Egypt
No. of Pages
12
Abstract EN
The aim of this research was to evaluate texture, color, and sensory parameters of low-sugar gooseberry jams with added black chokeberry, elderberry, Japanese quince, flax seeds, wheat germ, and inulin.
The jams were stored at two temperatures of 10°C and 20°C.
The highest gel strength ( F e ) was recorded in the jams with wheat germ (2.75 N), flax seeds (2.74 N), and inulin (1.95 N).
The brightest color L ⁎ was noted in the gooseberry jams enriched with flax seeds and wheat germ, while the darkest color was noted in those with added black chokeberry and elderberry fruit.
In the sensory evaluation, the gooseberry jam without plant ingredients, along with the products enriched with black chokeberry, elderberry, and inulin, scored high at almost 5 on a 5-point scale.
The remaining jams had scores of 4.4–4.8 points.
Cool storage of jams had a better effect on color and texture, while sensory features were affected to a lesser degree.
American Psychological Association (APA)
Banaś, Anna& Korus, Anna& Korus, Jarosław. 2018. Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-12.
https://search.emarefa.net/detail/BIM-1185052
Modern Language Association (MLA)
Banaś, Anna…[et al.]. Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties. Journal of Food Quality No. 2018 (2018), pp.1-12.
https://search.emarefa.net/detail/BIM-1185052
American Medical Association (AMA)
Banaś, Anna& Korus, Anna& Korus, Jarosław. Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-12.
https://search.emarefa.net/detail/BIM-1185052
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1185052