Chemical and sensory properties of fruit jams affected by
bamboo fiber fortification

J 2020

Chemical and sensory properties of fruit jams affected by bamboo fiber fortification

DORDEVIC, Dani, Simona JANCIKOVA, Jana CAPIKOVA, Bohuslava TREMLOVÁ, Ivan KUSHKEVYCH et. al.

Základní údaje

Originální název

Chemical and sensory properties of fruit jams affected by bamboo fiber fortification

Autoři

DORDEVIC, Dani (203 Česká republika), Simona JANCIKOVA (203 Česká republika), Jana CAPIKOVA (203 Česká republika), Bohuslava TREMLOVÁ (203 Česká republika) a Ivan KUSHKEVYCH (804 Ukrajina, garant, domácí)

Vydání

Biointerface Research in Applied Chemistry, Biointerface Research Applied Chemistry, 2020, 2069-5837

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

10400 1.4 Chemical sciences

Stát vydavatele

Rumunsko

Utajení

není předmětem státního či obchodního tajemství

Odkazy

No 37

Kód RIV

RIV/00216224:14310/20:00115346

Organizační jednotka

Přírodovědecká fakulta

DOI

http://dx.doi.org/10.33263/BRIAC102.247251

UT WoS

000522537000037

Klíčová slova anglicky

polyphenol content; textural parameters; sensory properties; principal component analysis

Štítky

rivok

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 9. 11. 2020 18:43, Mgr. Marie Šípková, DiS.

Anotace

V originále

The study aimed at producing fiber fortified fruit jams and to evaluate the fortification influence on nutritional, textural and sensory characteristics. Following fruits were used for the fruit jams preparation: apricots (Prunus magnapavliciana), redcurrants (Ribes rubrum Detvan), cherries (Prunus avium Chestnut) and sour cherries (Prunus cerasus L). Produced jams were fortified with different percentages of bamboo fiber (1 %, 5 % and 10 %). Dry matter content, polyphenol content, textural and sensory properties were measured in experimentally produced fruit jams. Principal component analysis showed the influence of bamboo fiber fortification on measured parameters. Sensory properties were mainly influenced by 5 % and 10 % fiber addition. The addition of 1 % of bamboo fiber did not affect significantly sensory properties of experimentally produced fruit jams. The obtained results clearly indicated that a higher percentage of fiber fortification leads to reduce sensory characteristics. These changes, as the study showed, can certainly cause the product not acceptance from the side of consumers.

Návaznosti

MUNI/A/0947/2019, interní kód MU

Název: Podpora výzkumné činnosti studentů Mikrobiologie a molekulární biotechnologie 4 (Akronym: SV2020)

Investor: Masarykova univerzita, Podpora výzkumné činnosti studentů Mikrobiologie a molekulární biotechnologie 4, DO R. 2020_Kategorie A - Specifický výzkum - Studentské výzkumné projekty

Citovat

DORDEVIC, Dani, Simona JANCIKOVA, Jana CAPIKOVA, Bohuslava TREMLOVÁ a Ivan KUSHKEVYCH. Chemical and sensory properties of fruit jams affected by bamboo fiber fortification. Biointerface Research in Applied Chemistry. Biointerface Research Applied Chemistry, 2020, roč. 10, č. 2, s. 5247-5251. ISSN 2069-5837. Dostupné z: https://dx.doi.org/10.33263/BRIAC102.247251.

@article{1625756,
   author = {Dordevic, Dani and Jancikova, Simona and Capikova, Jana and Tremlová, Bohuslava and Kushkevych, Ivan},
   article_number = {2},
   doi = {http://dx.doi.org/10.33263/BRIAC102.247251},
   keywords = {polyphenol content; textural parameters; sensory properties; principal component analysis},
   language = {eng},
   issn = {2069-5837},
   journal = {Biointerface Research in Applied Chemistry},
   title = {Chemical and sensory properties of fruit jams affected by bamboo fiber fortification},
   url = {https://biointerfaceresearch.com/?page_id=4817},
   volume = {10},
   year = {2020}
}

TY  - JOUR
ID  - 1625756
AU  - Dordevic, Dani - Jancikova, Simona - Capikova, Jana - Tremlová, Bohuslava - Kushkevych, Ivan
PY  - 2020
TI  - Chemical and sensory properties of fruit jams affected by bamboo fiber fortification
JF  - Biointerface Research in Applied Chemistry
VL  - 10
IS  - 2
SP  - 5247-5251
EP  - 5247-5251
PB  - Biointerface Research Applied Chemistry
SN  - 20695837
KW  - polyphenol content
KW  - textural parameters
KW  - sensory properties
KW  - principal component analysis
UR  - https://biointerfaceresearch.com/?page_id=4817
L2  - https://biointerfaceresearch.com/?page_id=4817
N2  - The study aimed at producing fiber fortified fruit jams and to evaluate the fortification influence on nutritional, textural and sensory characteristics. Following fruits were used for the fruit jams preparation: apricots (Prunus magnapavliciana), redcurrants (Ribes rubrum Detvan), cherries (Prunus avium Chestnut) and sour cherries (Prunus cerasus L). Produced jams were fortified with different percentages of bamboo fiber (1 %, 5 % and 10 %). Dry matter content, polyphenol content, textural and sensory properties were measured in experimentally produced fruit jams. Principal component analysis showed the influence of bamboo fiber fortification on measured parameters. Sensory properties were mainly influenced by 5 % and 10 % fiber addition. The addition of 1 % of bamboo fiber did not affect significantly sensory properties of experimentally produced fruit jams. The obtained results clearly indicated that a higher percentage of fiber fortification leads to reduce sensory characteristics. These changes, as the study showed, can certainly cause the product not acceptance from the side of consumers.
ER  -

DORDEVIC, Dani, Simona JANCIKOVA, Jana CAPIKOVA, Bohuslava TREMLOVÁ a Ivan KUSHKEVYCH. Chemical and sensory properties of fruit jams affected by bamboo fiber fortification. \textit{Biointerface Research in Applied Chemistry}. Biointerface Research Applied Chemistry, 2020, roč.~10, č.~2, s.~5247-5251. ISSN~2069-5837. Dostupné z: https://dx.doi.org/10.33263/BRIAC102.247251.

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