贮藏对两种纸浆制Jamun饮料理化成分及抗氧化活性的影响

World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering Pub Date : 2018-01-01 DOI:10.18178/IJFE.4.4.277-282

M. Randhawa, N. Ahmad, Hassan Nabeel Ashraf, Muhammad Nadeem

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引用次数: 1

摘要

不同类型的Jamun果肉的影响是通过六种组合的饮料来评估的，试图为巴基斯坦未充分利用的水果增加价值。贮藏60 d前，pH值和抗坏血酸(21.92%)显著降低，酚类含量(6.13 ~ 4.86 g GAE/kg)和抗氧化活性(70.68 ~ 48.62%)显著降低，酸度、TSS、还原糖、总糖和粘度显著升高。感官参数随果肉类型和浓度的变化差异有统计学意义，其中处理T5(10%带籽果肉)最受消费者喜爱，得分最高(7.42+0.06)。

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Storage Influence on Physico-Chemical Composition and Antioxidant Activity of Jamun Drink Prepared From Two Types of Pulp

The influence of different types of Jamun pulp was assessed by making drink in six combinations as an attempt to add value to underutilized fruit of Pakistan. pH and ascorbic acid (21.92%) decreased significantly along with phenolic contents (6.13-4.86 g of GAE/kg) and antioxidant activity (70.68-48.62 percent) till storage period of 60 days while significant increase in acidity, TSS, reducing sugars, total sugars and viscosity was observed. Statistically significant differences were determined among sensory parameters as a function of pulp type and concentration, while treatment T5 (10% pulp with seed) was much liked by the consumer and obtained highest score (7.42+0.06). 

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来源期刊

World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering

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