Influence of inulin and oligofructose on the sensory properties and antioxidant activity of apple jelly
The objective of this study was to analyse the influence of inulin with different degrees of polymerization (DP values) and oligofructose preparation on the sensory properties and antioxidant activity of apple jelly. It has been determined that both the addition of inulin (independently of DP) as we...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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HACCP Consulting
2020-09-01
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| Series: | Potravinarstvo |
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| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1332 |
| _version_ | 1818208817758863360 |
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| author | Mariusz Witczak Grażyna Jaworska Teresa Witczak |
| author_facet | Mariusz Witczak Grażyna Jaworska Teresa Witczak |
| author_sort | Mariusz Witczak |
| collection | DOAJ |
| description | The objective of this study was to analyse the influence of inulin with different degrees of polymerization (DP values) and oligofructose preparation on the sensory properties and antioxidant activity of apple jelly. It has been determined that both the addition of inulin (independently of DP) as well as oligofructose significantly modifies colour and sensory properties and influence antioxidant activity of apple jelly. It has been observed that the manner in which water is bound by the applied preparations may have a significant impact on the analysed properties of jelly. In terms of taste, the highest scores were awarded to the desserts with addition of long-chain inulin and in terms of the overall sensory evaluation those with addition of preparation with medium length chain. The variability of the sensory properties depended on the type and level of the additive, and this impact varied between individual preparation types. The conducted study has enabled the conclusion that inulin may pose an attractive ingredient of desserts with health-promoting properties. |
| first_indexed | 2024-12-12T04:50:51Z |
| format | Article |
| id | doaj.art-62497c59def643559b9855d533a584f8 |
| institution | Directory Open Access Journal |
| issn | 1337-0960 |
| language | English |
| last_indexed | 2024-12-12T04:50:51Z |
| publishDate | 2020-09-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-62497c59def643559b9855d533a584f82022-12-22T00:37:28ZengHACCP ConsultingPotravinarstvo1337-09602020-09-011477478010.5219/1332966Influence of inulin and oligofructose on the sensory properties and antioxidant activity of apple jellyMariusz Witczak0Grażyna Jaworska1Teresa Witczak2University of Agriculture in Krakow, Faculty of Food Technology, Department of Engineering and Machinery for Food Industry, Balicka 122 Str., 30-149 Kraków, Poland, Tel.: +48 12 6624763University of Rzeszow, Faculty of Biology and Agriculture, Department of Food Technology and Human Nutrition, Zelwerowicza 4 St., 35-601 Rzeszów, Poland, Tel.: +48 17 785 52 37University of Agriculture in Krakow, Faculty of Food Technology, Department of Engineering and Machinery for Food Industry, Balicka 122 Str., 30-149 Kraków, Poland, Tel.: +48 12 6624763The objective of this study was to analyse the influence of inulin with different degrees of polymerization (DP values) and oligofructose preparation on the sensory properties and antioxidant activity of apple jelly. It has been determined that both the addition of inulin (independently of DP) as well as oligofructose significantly modifies colour and sensory properties and influence antioxidant activity of apple jelly. It has been observed that the manner in which water is bound by the applied preparations may have a significant impact on the analysed properties of jelly. In terms of taste, the highest scores were awarded to the desserts with addition of long-chain inulin and in terms of the overall sensory evaluation those with addition of preparation with medium length chain. The variability of the sensory properties depended on the type and level of the additive, and this impact varied between individual preparation types. The conducted study has enabled the conclusion that inulin may pose an attractive ingredient of desserts with health-promoting properties.https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1332appleinulinantioxidantactivitysensory |
| spellingShingle | Mariusz Witczak Grażyna Jaworska Teresa Witczak Influence of inulin and oligofructose on the sensory properties and antioxidant activity of apple jelly Potravinarstvo apple inulin antioxidant activity sensory |
| title | Influence of inulin and oligofructose on the sensory properties and antioxidant activity of apple jelly |
| title_full | Influence of inulin and oligofructose on the sensory properties and antioxidant activity of apple jelly |
| title_fullStr | Influence of inulin and oligofructose on the sensory properties and antioxidant activity of apple jelly |
| title_full_unstemmed | Influence of inulin and oligofructose on the sensory properties and antioxidant activity of apple jelly |
| title_short | Influence of inulin and oligofructose on the sensory properties and antioxidant activity of apple jelly |
| title_sort | influence of inulin and oligofructose on the sensory properties and antioxidant activity of apple jelly |
| topic | apple inulin antioxidant activity sensory |
| url | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1332 |
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