QUANTITATIVE CHANGES IN HEALTH-PROMOTING COMPONENTS IN STORED SORBETS OBTAINED FROM BERRY FRUITS
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2012, Vol 19, Issue 4
Abstract
Sorbets made from bilberries (Vaccinum myrtillus), raspberries (Rubus ideaus L.), and strawberries (Fragaria ananassa Duch) have been stored for 10 months, at -22 °C. The sorbet-making process involved obtaining the juice, heating the juice with added sugar and stabiliser, and, finally, freezing in an ice cream machine. After processing and during storage, the content levels of phenolic compounds, anthocyanins, and vitamin C were analyzed as was the antioxidant capacity index: a reducing power. After processing the fruits into sorbets, the highest losses of the substances analyzed were found in the case of bilberry. In all the products stored, a significant decrease was found in the content of vitamin C. Its content, after a 10 month storage period, was 43 % (raspberry sorbet) and 67 % (strawberry sorbet) of that in the freshly made product. However, the content of anthocyanin and phenolic compounds did not change much during storage. In all the cases analyzed, the reducing power was found to decrease by at least 50% compared to its initial value. Despite those losses, sorbets obtained from berry fruits may be considered an attractive source of health-promoting phenolic compounds in the diet during the seasons of the year, when fresh raw material is hardly available.
Authors and Affiliations
Magdalena Michalczyk, Daniel Kuczewski
Keywords
Related Articles
- EP ID EP157983
- DOI 10.15193/zntj/2012/83/066-074
- Views 77
- Downloads 0
COMPARING EFFECT OF ADDED COLLAGEN AND SOYBEAN PROTEINS ON QUALITY OF RESTRUCTURED COOKED HAMS MADE FROM PSE MEAT
When processing PSE meat, it is required to use different functional additives including those to improve water binding and water holding capacity of the product as well as its texture. The objective of this study was...
EFFECTIVENESS OF BACTERIAL STRAIN OF STAPHYLOCOCCUS CARNOSUS ATCC-51365 IN RESPECT OF REDUCTION OF NITRATES (V) IN MEAT
The objective of the research study was to determine the effectiveness of the Staphylococcus carnosus ATCC–51365 bacterial strain in respect of the reduction of nitrates(V) in meat. The research material comprised the...
Wpływ zamrażalniczego przechowywania na zawartość witaminy C i wybrane cechy fizykochemiczne owoców papryki słodkiej (Capsicum annuum L.)
Celem pracy było określenie wpływu czasu (9 tygodni) i temperatury zamrażalniczego przechowywania (-20 ºC i -80 ºC) na zawartość wybranych składników (kwasu L-askorbinowego – KA, sumy kwasu L-askorbinowego i L-dehydroask...
Jakość mięsa królików rasy białej nowozelandzkiej pochodzącego z różnych elementów tuszki
Celem przeprowadzonych badań było porównanie jakości mięsa pochodzącego z dwóch podstawowych elementów uzyskiwanych z podziału tuszki króliczej, tj. combra i części tylnej (udźca). Materiał doświadczalny stanowiły król...
Application of environmentally friendly techniques to inactivate Campylobacter sp. in poultry meat