The Effect of Different Cooking Methods and Addition of Different Sweeteners on the Physicochemical and Antioxidant Properties of Aronia Marmalade

Memnune Şengül, İsa Arslan Karakütük, Sefa Aksoy, Melek Zor
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Abstract

The present study examined the physicochemical properties, antioxidant activity (DPPH, ABTS, and FRAP), and sensory properties of aronia marmalades prepared with different cooking methods (CM) (boiled (B) and pressure-boiled (PB)) by adding sugar (S) and stevia prebiotic fiber sweetener (SP). Ash, reducing sugar, sucrose, viscosity, L*, a*, b*, C*, and H° values, and total sugar content of aronia pulp and marmalades differed significantly by cooking method and sweetener type (ST). Hydroxymethylfurfural could not be detected in aronia pulp and marmalades. Concerning CM, TPC (total phenolic content) and TMA (total monomeric anthocyanin) values were found to be significantly higher in PB cooking than in the B cooking method. On the other hand, TFC (total flavanoid content) was statistically higher in boiled marmalades. According to CM, the DPPH antioxidant activity of marmalades was significantly higher in B marmalades. The TPC, TMA, TFC, and antioxidant properties of marmalades differed sigficantly by ST. The TPC of marmalades prepared with SP addition was higher than that of S-added marmalades and control. According to ST, whereas the antioxidant activities (DPPH, ABTS, and FRAP) of S and SP-added marmalades were lower compared to the control, the antioxidant activities determined by DPPH and ABTS among S and SP-added marmalades were higher in SP-added marmalades. The panelists gave the highest scores to BSC (boiled S-added marmalade). Considering the overall acceptance scores, the second highest score was given to BST (boiled SP-added marmalade). In other words, in terms of sensory evaluation, boiled marmalades received higher overall acceptance scores, while PBST (PB SP-added marmalade) received the lowest scores. According to these results, astringency components decrease with cooking in an open vessel. Furthermore, it can be said that sugar masks this astringent taste.
不同烹调方法及添加不同甜味剂对野樱果果酱理化及抗氧化性能的影响
研究了添加糖(S)和甜叶菊益生元纤维甜味剂(SP)的不同烹饪方法(CM)(煮(B)和压煮(PB))制备的野野果果酱的理化性质、抗氧化活性(DPPH、ABTS和FRAP)和感官特性。不同的蒸煮方式和甜味剂类型(ST)对野樱果果肉和果酱的灰分、还原糖、蔗糖、粘度、L*、a*、b*、C*、H°值和总糖含量有显著影响。在野樱果果肉和果酱中均未检出羟甲基糠醛。在CM方面,PB蒸煮法的总酚含量TPC和总单体花青素TMA显著高于B蒸煮法。另一方面,煮熟的橘子酱的TFC(总黄酮含量)在统计学上更高。CM结果表明,B型果酱的DPPH抗氧化活性显著高于B型果酱。添加SP的果酱的TPC、TMA、TFC和抗氧化性能均显著高于添加s的果酱和对照。结果表明,添加S和sp的果酱抗氧化活性(DPPH、ABTS和FRAP)均低于对照,而添加S和sp的果酱的DPPH和ABTS测定的抗氧化活性均高于对照。小组成员给BSC(煮过的加s的橘子酱)打了最高分。考虑到总体接受分数,第二高的分数是BST(煮sp添加果酱)。也就是说,在感官评价方面,水煮果酱的总体接受得分较高,而PBST (PB SP-added marmalade)的总体接受得分最低。根据这些结果,涩味成分随着在开放容器中烹饪而减少。此外,可以说糖掩盖了这种涩味。
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