期刊
FOOD HYDROCOLLOIDS
卷 25, 期 1, 页码 91-97出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2010.05.009
关键词
Cloudy apple juice; Hydrocolloids; Apple pomace; Cloud stability; Phenolic content and antioxidant activity
Apple pomace, (AP) was subjected to evaluation as potential source of clouding and antiradical agent in cloudy apple juice (CAJ). The evaluation was carried out in comparison with three hydrocolloids, namely sodium carboxymethyl cellulose (CMC), xanthan (XA), and pectin (P). The quality parameters of cloudy apple juice such as cloud stability, viscosity, phenolic content, sensory evaluation and antioxidant activity had been studied since these parameters control the consumer acceptance of that product. All the analyses were carried out for fresh and treated juices after storage at 4 and 25 degrees C for two weeks. The cloud stability of juices added decreased quickly and remained more stable than the untreated treatment. However, the hydrocolloids showed significant (P < 0.05) increase in viscosity, they exhibited deterioration in sensory attributes. The results indicated a good correlation between phenolic degradation and the radical scavenging activities. (C) 2010 Elsevier Ltd. All rights reserved.
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