Influence of inulin and oligofructose on the sensory properties and antioxidant activity of apple jelly

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/1332 ◽

2020 ◽

Vol 14 ◽

pp. 774-780

Author(s):

Mariusz Witczak ◽

Grażyna Jaworska ◽

Teresa Witczak

Keyword(s):

Antioxidant Activity ◽

Sensory Evaluation ◽

Sensory Properties ◽

Medium Length ◽

Health Promoting ◽

Individual Preparation ◽

Long Chain

The objective of this study was to analyse the influence of inulin with different degrees of polymerization (DP values) and oligofructose preparation on the sensory properties and antioxidant activity of apple jelly. It has been determined that both the addition of inulin (independently of DP) as well as oligofructose significantly modifies colour and sensory properties and influence antioxidant activity of apple jelly. It has been observed that the manner in which water is bound by the applied preparations may have a significant impact on the analysed properties of jelly. In terms of taste, the highest scores were awarded to the desserts with addition of long-chain inulin and in terms of the overall sensory evaluation those with addition of preparation with medium length chain. The variability of the sensory properties depended on the type and level of the additive, and this impact varied between individual preparation types. The conducted study has enabled the conclusion that inulin may pose an attractive ingredient of desserts with health-promoting properties.

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Quality Evaluation and Functional Properties of Reduced Sugar Jellies Formulated from Citrus Fruits

Journal of Chemistry ◽

10.1155/2020/5476872 ◽

2020 ◽

Vol 2020 ◽

pp. 1-8

Author(s):

Ines Ben Rejeb ◽

Nahla Dhen ◽

Salma Kassebi ◽

Mohamed Gargouri

Keyword(s):

Antioxidant Activity ◽

Sensory Evaluation ◽

Antioxidant Properties ◽

Total Phenolic ◽

Potential Health ◽

Phenolic Contents ◽

Health Promoting ◽

Citrus Varieties ◽

Hedonic Scale ◽

Blood Orange

In Tunisia, despite the large annual production and the numerous citrus varieties under cultivation, citrus processing industries lack product diversity. Products based on dietary properties are a new trend aiming to develop innovative foods and to meet the requirements of the new customer class. In the present study, formulations of reduced sugar jelly products using antioxidant rich-fruit, citrus, were carried out. The effects of citrus juices on the jelly’s antioxidant properties, colour, consistency, and sensory evaluation were also investigated. Results showed that all citrus jellies maintain their antioxidant activity, correlated with phenolic content presence. In fact, total phenolic contents ranged between 123.16 and 192.76 mg GAE/100 g, while flavonoid content varied between 1.54 and 9.06 mg QE/100 g for grapefruit jelly and blood orange jelly, respectively. Results illustrated that antioxidant activity varies according to the variety. A sensory evaluation employing hedonic scale technique exhibited satisfactory acceptance of the reduced sugar blood orange and blond maltase jellies. These results highlight and promote the potential use of these citrus varieties in jelly industry as they present a rich source of phenolic compounds and may generate numerous phytochemicals with potential health promoting properties.

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Polyfloral, linden and acacia honeys with dried cherries after three months of storage - antioxidant and sensory evaluation

Acta periodica technologica ◽

10.2298/apt1546103v ◽

2015 ◽

pp. 103-114 ◽

Cited By ~ 2

Author(s):

Jelena Vulic ◽

Jasna Canadanovic-Brunet ◽

Gordana Cetkovic ◽

Sonja Djilas ◽

Vesna Tumbas-Saponjac ◽

...

Keyword(s):

Antioxidant Activity ◽

Statistical Analysis ◽

Sensory Evaluation ◽

Sensory Analysis ◽

Antiradical Activity ◽

Antioxidant Activities ◽

Reducing Power ◽

Sensory Properties ◽

Sensory Characteristics ◽

Before And After

Samples of three types of honey: polyfloral (PH), linden (LH) and acacia (AH,) without and with addition of dried cherries (40%) were analyzed before and after three months of storage. The total phenol (TPh), flavonoid (TFd) and anthocyanin (TAn) contents, antioxidant activities and sensory properties of honeys with and without the addition of dry cherries were evaluated. TPh and TFd increased with addition of dried cherries to the honey, while enriched honeys showed high TAn. The LH sample with dried cherries showed the highest anthocyanins content (41.41mgCGE/100g). The antioxidant activity increased with addition of dried cherries in honey in the DPPH? test and reducing power. The PH and enriched PH exibited the best antiradical activity compared to LH and AH. The EC50 DPPH values were: 23.81 for PH and 24.19 mg/mL for PH, while the EC50 DPPH were: 1.16 mg/mL for PH40 and 1.18 mg/mL for PH40s. RP0.5 values were: 57.00 mg/mL for PH40 and 56.00 mg/ml for PH40s, while RP0.5 were: 15.05 mg/mL for PH40 and 15.18 mg/mL for PH40s. The statistical analysis showed that TPh, TFd and TAn, and antioxidant activity of honeys and enriched honeys showed significant correlation. Sensory analysis of honey with dried cherries, before and after storage, indicated very good sensory characteristics.

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Co-Supplementation of Flos Sophorae Extract with Tremella fuciformis Polysaccharides Improves Physicochemical, Textural, Rheological, and Antioxidant Properties of Low-Fat Yogurts

Journal of Food Quality ◽

10.1155/2020/2048756 ◽

2020 ◽

Vol 2020 ◽

pp. 1-9

Author(s):

Renyong Tang ◽

Yurong Lu ◽

Caiyun Hou ◽

Jiaxuan Peng ◽

Wei Wang ◽

...

Keyword(s):

Antioxidant Activity ◽

Rheological Properties ◽

Antioxidant Properties ◽

Sensory Properties ◽

Low Fat ◽

Fermentation Time ◽

Tremella Fuciformis ◽

Low Concentrations ◽

Health Promoting ◽

Water Holding

Flos Sophorae extract (FSE) with abundant rutin and Tremella fuciformis polysaccharides (TP) could act as novel natural improvers of low-fat yogurt due to their health benefits and properties of interacting with proteins. This study attempted to understand how FSE or its combination with TP influences physicochemical, textural, and antioxidant properties of low-fat yogurts. The results indicated that the low concentrations of FSE (1.2 or 2.4%) increased the antioxidant activity, prompted the S. thermophilus growth, water holding capacity (WHC), and textural and sensory properties, and shortened the fermentation time, but reduced the rheological properties of yogurts compared with the control. Co-supplementing appropriate TP with the optimum FSE concentration (2.4%) improved the rheological properties, and further enhanced the S. thermophilus growth, WHC, textural and antioxidant properties, and sensory scores of yogurts compared with the 2.4% FSE group, with the best effects at 0.4 mg/mL TP. Taken together, co-supplementation of polyphenols extract FSE with Tremella fuciformis polysaccharides may be an available strategy to optimize health-promoting properties and overcome defects of low-fat yogurts.

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Sensory Evaluation of Wheat Bran Biscuits Mixed with Flaxseed

Asian Journal of Advanced Research and Reports ◽

10.9734/ajarr/2019/v6i330155 ◽

2019 ◽

pp. 1-5

Author(s):

Arpana Tiwari ◽

Sunita Mishra

Keyword(s):

Antioxidant Activity ◽

Sensory Evaluation ◽

Wheat Bran ◽

Sensory Properties ◽

Sensory Characteristics ◽

Overall Acceptability ◽

Flaxseed Flour ◽

Hedonic Scale ◽

Phenolic Concentration

Biscuit consumption is considered one of the top ten daily consumed foods [1]. The objective of this study was acceptability of biscuit containing three different combinations of powders of wheat bran, flaxseed and wheat viz., 25:75:0, 0:50:50, 20:80:0 were used to prepare 100gms flour mix. Acceptance was assessed using a hedonic scale of nine points. It was noticed that incorporation of flaxseed flour at 80% was unacceptable in biscuit. At this level of incorporation of flaxseed flour, the sensory properties of the product were affected i.e., flavour and taste wise, body and texture, colour and appearance and overall quality whereas 75% addition of flaxseed flour produced good results [2]. The antioxidant activity, phenolic concentration was linearly increased as the fortification was increased [1]. Data revealed that the overall acceptability of biscuit ranged from 9 to 7. This indicated that the recipes were found to fall under the category of ‘like extremely to like moderately’. It can finally be discerned from the sensory scores for biscuit prepared with 75% incorporation of flaxseed flour with 25% of wheat bran flour, that the biscuit was equally acceptable as that of control [2]. The acceptability of sensory characteristics was improved by this fortification immediately after preparation and during storage [3].

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Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly

Journal of Food Quality ◽

10.1155/2018/8412017 ◽

2018 ◽

Vol 2018 ◽

pp. 1-7 ◽

Cited By ~ 2

Author(s):

Susana Rubio-Arraez ◽

Carme Benavent ◽

María Dolores Ortolá ◽

María Luisa Castelló

Keyword(s):

Antioxidant Activity ◽

Physicochemical Properties ◽

Sensory Evaluation ◽

Storage Time ◽

Control Sample ◽

Glycaemic Index ◽

Sensory Properties ◽

Equal Proportion ◽

Similar Score ◽

Instrumental Texture

The replacement of sucrose by new noncariogenic and low glycaemic index sweeteners (isomaltulose and tagatose) and the addition of natural watermelon juice in jelly have been assessed in terms of composition, texture, colour, antioxidant activity, microbiology, and sensory properties. These analyses were performed initially and after 15 days of storage. Furthermore, the values were compared with those obtained in the analyses of a commercial watermelon jelly. The results showed that the antioxidant activity increased with the storage time in the control sample and in samples combining isomaltulose and tagatose. In addition, noncariogenic and low glycaemic index sweeteners did not affect the instrumental texture. However, the colour changed, especially in the sample containing tagatose only. Finally, the dessert containing tagatose and isomaltulose in equal proportion achieved a similar score in the sensory evaluation as the commercial one, showing the feasibility of using these sweeteners to reformulate watermelon jelly.

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Tea as a Source of Biologically Active Compounds in the Human Diet

Molecules ◽

10.3390/molecules26051487 ◽

2021 ◽

Vol 26 (5) ◽

pp. 1487

Author(s):

Joanna Klepacka ◽

Elżbieta Tońska ◽

Ryszard Rafałowski ◽

Marta Czarnowska-Kujawska ◽

Barbara Opara

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Daily Intake ◽

The Body ◽

Biologically Active ◽

Sodium Potassium ◽

Tea Infusions ◽

Copper Manganese ◽

Health Promoting ◽

Average Consumption

Due to the different levels of bioactive compounds in tea reported in the literature, the aim of this study was to determine whether commercially available leaf teas could be an important source of phenolics and selected minerals (copper, manganese, iron, zinc, magnesium, calcium, sodium, potassium) and if the differences in the content of these components between various types of tea are significant. It was found that both the amount of these compounds in tea and the antioxidant activity of tea infusions were largely determined by the origin of tea leaves as well as the processing method, which can modify the content of the studied components up to several hundred-fold. The group of green teas was the best source of phenolic compounds (110.73 mg/100 mL) and magnesium (1885 µg/100 mL) and was also characterised by the highest antioxidant activity (59.02%). This type of tea is a great contributor to the daily intake of the studied components. The average consumption of green tea infusions, assumed to be 3–4 cups (1 L) a day, provides the body with health-promoting polyphenol levels significantly exceeding the recommended daily dose. Moreover, drinking one litre of an unfermented tea infusion provides more than three times the recommended daily intake of manganese. Tea infusions can be a fairly adequate, but only a supplementary, source of potassium, zinc, magnesium, and copper in the diet. Moreover, it could be concluded that the antioxidant activity of all the analysed types of tea infusions results not only from the high content of phenolic compounds and manganese but is also related to the presence of magnesium and potassium.

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