Chaenomeles japonica, Cornus mas, Morus nigra fruits characteristics and their processing potential
PBN-AR
Instytucja
Wydział Technologii Żywności (Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie)
Informacje podstawowe
Główny język publikacji
en
Czasopismo
Journal of Food Science and Technology-Mysore
ISSN
0022-1155
EISSN
Wydawca
DOI
URL
Rok publikacji
2014
Numer zeszytu
12
Strony od-do
3934-3941
Numer tomu
51
Identyfikator DOI
Liczba arkuszy
0.5
Słowa kluczowe
en
Japanese quince, Cornelian cherry, Black mulberry, Wines, Liquors, Pro-healthy properties
Streszczenia
Język
en
Treść
The aim of this study was to determine the suitability of Japanese quince (Chaenomeles japonica), cornelian cherry (Cornus mas) and black mulberry (Morus nigra) fruits as raw materials for processing. All analyzed fruits were characterized by high antioxidant activity and total phenolic content. Fruits of Japanese quince and cornelian cherry had also high acidity. Products such as fruit wines and liquors were prepared from the tested fruits. In respect of soluble solid content and reducing sugars content the obtained wine should be classified as dry wines. All analyzed liquors were characterized by similar alcohol content and the soluble solid content. Moreover, liquors made from Japanese quince and cornelian cherry were characterized by high total acidity and antioxidant capacity. The results of sensory analysis showed high commercial potential of the examined fruits.
Inne
System-identifier
URbc64fcef0ba84e9a82d0bee184c8e825
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