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Bioactive compounds and sensory attributes of sour cherry puree sweetened with natural sweeteners
Author(s) -
Nowicka Paulina,
Wojdyło Aneta
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12685
Subject(s) - food science , xylitol , sweetness , chemistry , polyphenol , phytochemical , erythritol , antioxidant , sugar , aroma , sucrose , naringin , biochemistry , fermentation , chromatography
Summary The aim of this study was to describe a phytochemical profile, including phenolic compounds, antioxidant capacity, colour and sensory quality attributes (colour, aroma, consistency, sweetness intensity and desirability) of a sour cherry puree ( SCP ) supplemented with different natural sweeteners. Supplementation of SCP with the sweeteners only slightly affected polyphenol content, which was by 9% ( SCP with steviol glycosides) to 26% ( SCP with erythritol) lower than in pure SCP . Furthermore, the products with natural sweeteners were characterised for the lowest antioxidant activity than the SCP sample, especially in SCP with erythritol and xylitol. In addition to having high content of polyphenols and high antioxidant activity, these products were also attractive to consumers, especially when supplemented with xylitol, palm sugar or sucrose, but not with Luo Han Kuo fruit, which was found unacceptable. The results showed that most of the obtained SCP s had very promising and interesting phytochemical properties and sensory profiles.