New vegetable and fruit–vegetable juices treated by high pressure

Autor: Ivana Laknerová, Pavlína Bočková, Vlasta Fiedlerova, Eva Eichlerová, Jarmila Ouhrabková, Vladimír Erban, Jana Rysová, Marie Holasova, Jiřina Průchová, R. Winterová, Marie Kejmarová, D. Gabrovská, Jan Strohalm, Milan Houška, Ales Landfeld, Irena Němečková
Rok vydání: 2012
Předmět:
Zdroj: High Pressure Research. 32:103-113
ISSN: 1477-2299
0895-7959
Popis: The aim of this work was to find sensory suitable combinations of not commonly used vegetables, that is, cabbage, celeriac and parsnip, into mixed fruit–vegetable juices, two-species vegetable juices and vegetable juices with whey. These juices might have the potential to offer consumers new, interesting, tasty and nutritional products. Another interesting variation could be preparation of vegetable juices in combination with sweet whey. Nutritional and sensory evaluations were carried out using juices prepared in the laboratory. The total phenolic content, in addition to ascorbic acid and antioxidant activity, was determined. The developed juices with high nutritional value should increase very low fruit and vegetable consumption in the Czech population. The prepared juices were high pressure pasteurized (410 MPa). This technique retains the desired levels of important nutritional substances, while being destructive to live microbial cell structure. The germination of spores is suppressed by low pH value.
Databáze: OpenAIRE
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