Development and Analysis of Quality Parameters of an Innovative Juice

Anca FARCAS, Crina MURESAN, Maria TOFANA, Simona MIRCA

Abstract


Nowadays, the functional products represent a sustainable trend in food industry due to the beneficial effects that they have on the human body as well as due to the increased interest of people for a healthy and balanced lifestyle. The aim of the present study was to develop and optimize a pumpkin and apple functional juice, respectively to accomplish the quality control in terms of its physicochemical and sensorial properties. The highest levels of vitamin C occurred in pumpkin and implicitly in the juice obtained in the 1:1 ratio, which also presented the highest antioxidant activity. The nitrates content was at very low level in all the analysed sample, with values between 24.7-41.2 mg/kg for apple and pumpkin, respectively between 28.41-30.94 mg/kg for juices. Also, the consumers were impressed by sensorial and nutritional properties of the new product, positively appreciating both variants of juice. 


Keywords


Bioactive compounds, antioxidant activity, nitrates, traceability, vitamins.

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DOI: http://dx.doi.org/10.15835/buasvmcn-fst:12630

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