ASSESSMENT OF SENSORY QUALITIES AND NUTRITIONAL VALUE OF CHOKEBERRY PUREE WITH ADDED FLAX POMACE AND DRIED LEAVES OF STEVIA
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2014, Vol 21, Issue 1
Abstract
The objective of the research study was the consumer assessment of chokeberry purees the astringent taste of which was improved by adding flax pomace and dried leaves of stevia. The most accepted product by the assessment panel was the one containing 470 g of chokeberry, 30 g of added flax pomace, and 0.3 g of added stevia (total score of 6.70). Additionally, in order to assess pro-health qualities of the suggested product, the Glycemic Index (IG) values were determined of the 100 % chokeberry puree and of the most accepted puree. Pure glucose constituted a model (IG = 100). The determined mean IG values of individual products were as follows: chokeberry puree: 27.3; chokeberry puree with the added flax pomace and stevia: 20.3; glucose solution with the added flax and stevia: 56.8. As a result, it was proved that the addition of flax could considerably decrease the astringent taste of chokeberry products, and the addition of stevia made the final products taste slightly sweet. Furthermore, it was confirmed that the products analyzed could be used in the prevention of diabetes, because they caused the blood glucose level to increase only slightly.
Authors and Affiliations
Paulina Nowicka, Mirosława Teleszko, Aneta Wodyło, Jan Oszmiański
Keywords
Related Articles
- EP ID EP136930
- DOI http://dx.doi.org/10.151.93/zntj/2014/92/124-136
- Views 72
- Downloads 0
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