Studies on Juice Quality Obtained from Pomegranate and Various Vegetables Additions
<p>Nowadays, the interest in antioxidants, mainly present in fruits and vegetables, has prompted research in the field of commercial beverages. Taking into account new requirements to improve the quality of feeding behaviour by getting juices without added sugar, the consumer health benefits a...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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AcademicPres
2014-05-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | http://journals.usamvcluj.ro/index.php/fst/article/view/10117 |
| _version_ | 1818995828401897472 |
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| author | Anamaria Pop Sevastita Muste Crina Muresan Simona Jula |
| author_facet | Anamaria Pop Sevastita Muste Crina Muresan Simona Jula |
| author_sort | Anamaria Pop |
| collection | DOAJ |
| description | <p>Nowadays, the interest in antioxidants, mainly present in fruits and vegetables, has prompted research in the field of commercial beverages. Taking into account new requirements to improve the quality of feeding behaviour by getting juices without added sugar, the consumer health benefits and high organoleptics properties, it was decided to study the correlation quality of raw pomegranates with other vegetables such as celery, carrot and sharon fruit in order to obtain pomegranate juice with vegetable additions. The vegetable raw materials were chosen in order to improve the quality and organoleptic properties of the pomegranate juice with vegetable additions by optimizing the “in-house” method, to obtaining a stable formulation. The main objectives of the study were characterization of raw and addition materials, studied by psycho-chemical analysis, evaluating of the antioxidant capacity of 4 types of pomegranate juice with additions in different proportions, establish the best type of mixture juice. Consumer preference was established in sensory analysis based on hedonic test with 9 point scale, the type of juice with additions with the following concentrations: pomegranate 50%, Sharon 10%, celery 30%, carrot 10%. Positive correlations were performed between antioxidant capacity and type of juice preferred by consumers.</p> |
| first_indexed | 2024-12-20T21:20:03Z |
| format | Article |
| id | doaj.art-05a3887f5999460d930eb9f821dbfd95 |
| institution | Directory Open Access Journal |
| issn | 2344-2344 2344-5300 |
| language | English |
| last_indexed | 2024-12-20T21:20:03Z |
| publishDate | 2014-05-01 |
| publisher | AcademicPres |
| record_format | Article |
| series | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| spelling | doaj.art-05a3887f5999460d930eb9f821dbfd952022-12-21T19:26:18ZengAcademicPresBulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology2344-23442344-53002014-05-01711576110.15835/buasvmcn-fst:101178597Studies on Juice Quality Obtained from Pomegranate and Various Vegetables AdditionsAnamaria Pop0Sevastita Muste1Crina Muresan2Simona Jula3University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-Napoca<p>Nowadays, the interest in antioxidants, mainly present in fruits and vegetables, has prompted research in the field of commercial beverages. Taking into account new requirements to improve the quality of feeding behaviour by getting juices without added sugar, the consumer health benefits and high organoleptics properties, it was decided to study the correlation quality of raw pomegranates with other vegetables such as celery, carrot and sharon fruit in order to obtain pomegranate juice with vegetable additions. The vegetable raw materials were chosen in order to improve the quality and organoleptic properties of the pomegranate juice with vegetable additions by optimizing the “in-house” method, to obtaining a stable formulation. The main objectives of the study were characterization of raw and addition materials, studied by psycho-chemical analysis, evaluating of the antioxidant capacity of 4 types of pomegranate juice with additions in different proportions, establish the best type of mixture juice. Consumer preference was established in sensory analysis based on hedonic test with 9 point scale, the type of juice with additions with the following concentrations: pomegranate 50%, Sharon 10%, celery 30%, carrot 10%. Positive correlations were performed between antioxidant capacity and type of juice preferred by consumers.</p>http://journals.usamvcluj.ro/index.php/fst/article/view/10117Pomegranate, celery, natural, sharon, vitamins, antioxidants, sensory analysis |
| spellingShingle | Anamaria Pop Sevastita Muste Crina Muresan Simona Jula Studies on Juice Quality Obtained from Pomegranate and Various Vegetables Additions Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology Pomegranate, celery, natural, sharon, vitamins, antioxidants, sensory analysis |
| title | Studies on Juice Quality Obtained from Pomegranate and Various Vegetables Additions |
| title_full | Studies on Juice Quality Obtained from Pomegranate and Various Vegetables Additions |
| title_fullStr | Studies on Juice Quality Obtained from Pomegranate and Various Vegetables Additions |
| title_full_unstemmed | Studies on Juice Quality Obtained from Pomegranate and Various Vegetables Additions |
| title_short | Studies on Juice Quality Obtained from Pomegranate and Various Vegetables Additions |
| title_sort | studies on juice quality obtained from pomegranate and various vegetables additions |
| topic | Pomegranate, celery, natural, sharon, vitamins, antioxidants, sensory analysis |
| url | http://journals.usamvcluj.ro/index.php/fst/article/view/10117 |
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