Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties

Autor: Anna Banaś, Anna Korus, Jarosław Korus
Jazyk: angličtina
Rok vydání: 2018
Předmět:
Zdroj: Journal of Food Quality, Vol 2018 (2018)
Druh dokumentu: article
ISSN: 0146-9428
1745-4557
DOI: 10.1155/2018/1646894
Popis: 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 (Fe) 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.
Databáze: Directory of Open Access Journals
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