文章基本信息

标题：Influence of inulin and oligofructose on the sensory properties and antioxidant activity of apple jelly
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作者：Mariusz Witczak ; Grażyna Jaworska ; Teresa Witczak 等
期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2020
卷号：14
页码：774-780
DOI：10.5219/1332
出版社：Association HACCP Consulting
摘要：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.
关键词：apple;inulin;antioxidant;activity;sensory
其他关键词：sensory