Nauka Przyroda Technologie

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Scientific journal presents original papers and articles relevant to all aspects of agricultural sciences.

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2018 volume 12 issue 1, 35-44 http://dx.doi.org/10.17306/J.NPT.00231
Katarzyna Pawlak-Lemańska, Katarzyna Włodarska, Marta Przybylska, Bożena Tyrakowska
The influence of quince and Japanese quince on health benefits and sensory properties of apple juice
Summary.

Background. The quince and Japanese quince are valuable sources of bioactive ingredients and can be interesting and valuable additions to fruit juices. The aim of the study was to investigate the physicochemical and sensory properties of newly designed quince-apple and Japanese quince-apple juices.

Material and methods. Apple juices containing quince or Japanese quince juices concentrated at: 2.5%, 8%, 12% and 20% (v/v) were used as the research material. The TEAC anti-oxidative activity and the content of polyphenols, flavonoids and vitamin C were measured. The sensory properties of newly designed juices were evaluated with the descriptive method (quince-apple juices) and triangle test (Japanese quince-apple juices) by a trained panel.

Results. The addition of quince and Japanese quince juices had different effects on the content of polyphenolic compounds, flavonoids and vitamin C in the newly designed fruit juices. The TEAC anti-oxidative activity in the apple juice with 20% of Japanese quince juice was three times greater than in pure apple juice, whereas the 20% addition of quince juice did not increase the anti-oxidative activity of juice significantly. As the concentration of the Japanese quince juice increased, so did the intensity of astringent and sour flavours, whereas the intensities of sweet and apple flavours and apple aroma decreased.

Conclusions. The research results broadened our knowledge about the health-promoting and sensory properties of apple juices with superfruits. They might be used in research leading to the development of products meeting consumers’ expectations.

Key words: apple juice, quince, Japanese quince, polyphenols, anti-oxidative activity, sensory assessment
PDFFull text available in Polish in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom12/zeszyt1/art_3.pdf

http://dx.doi.org/10.17306/J.NPT.00231

For citation:

MLA Pawlak-Lemańska, Katarzyna, et al. "Wpływ dodatku pigwy i pigwowca na właściwości prozdrowotne i sensoryczne soku jabłkowego." Nauka Przyr. Technol. 12.1 (2018): 35-44. http://dx.doi.org/10.17306/J.NPT.00231
APA Katarzyna Pawlak-Lemańska, Katarzyna Włodarska, Marta Przybylska, Bożena Tyrakowska (2018). Wpływ dodatku pigwy i pigwowca na właściwości prozdrowotne i sensoryczne soku jabłkowego. Nauka Przyr. Technol. 12 (1), 35-44 http://dx.doi.org/10.17306/J.NPT.00231
ISO 690 PAWLAK-LEMAńSKA, Katarzyna, et al. Wpływ dodatku pigwy i pigwowca na właściwości prozdrowotne i sensoryczne soku jabłkowego. Nauka Przyr. Technol., 2018, 12.1: 35-44. http://dx.doi.org/10.17306/J.NPT.00231
Corresponding address:
Katarzyna Pawlak-Lemańska
Katedra Technologii i Analizy Instrumentalnej
Uniwersytet Ekonomiczny w Poznaniu
al. Niepodległości 10
61-875 Poznań
Poland
e-mail: katarzyna.pawlak-lemanska@ue.poznan.pl
Accepted for print: 30.11.-0001