Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties
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 reco...
Main Authors: | , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Hindawi-Wiley
2018-01-01
|
Series: | Journal of Food Quality |
Online Access: | http://dx.doi.org/10.1155/2018/1646894 |
id |
doaj-342a0d4a9c8a46738f3838ae5dc85bc3 |
---|---|
record_format |
Article |
spelling |
doaj-342a0d4a9c8a46738f3838ae5dc85bc32020-11-24T21:37:54ZengHindawi-WileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/16468941646894Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth PropertiesAnna Banaś0Anna Korus1Jarosław Korus2Department of Fruit, Vegetable and Mushroom Processing, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, PolandDepartment of Fruit, Vegetable and Mushroom Processing, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, PolandDepartment of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, PolandThe 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.http://dx.doi.org/10.1155/2018/1646894 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Anna Banaś Anna Korus Jarosław Korus |
spellingShingle |
Anna Banaś Anna Korus Jarosław Korus Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties Journal of Food Quality |
author_facet |
Anna Banaś Anna Korus Jarosław Korus |
author_sort |
Anna Banaś |
title |
Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties |
title_short |
Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties |
title_full |
Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties |
title_fullStr |
Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties |
title_full_unstemmed |
Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties |
title_sort |
texture, color, and sensory features of low-sugar gooseberry jams enriched with plant ingredients with prohealth properties |
publisher |
Hindawi-Wiley |
series |
Journal of Food Quality |
issn |
0146-9428 1745-4557 |
publishDate |
2018-01-01 |
description |
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. |
url |
http://dx.doi.org/10.1155/2018/1646894 |
work_keys_str_mv |
AT annabanas texturecolorandsensoryfeaturesoflowsugargooseberryjamsenrichedwithplantingredientswithprohealthproperties AT annakorus texturecolorandsensoryfeaturesoflowsugargooseberryjamsenrichedwithplantingredientswithprohealthproperties AT jarosławkorus texturecolorandsensoryfeaturesoflowsugargooseberryjamsenrichedwithplantingredientswithprohealthproperties |
_version_ |
1725936585323577344 |