30 research outputs found
Chétoui olive leaf extracts: influence of the solvent type on phenolics and antioxidant activities
The effect of fruit cultivar/origin and storage time on sorbets quality
Fruit quality is one of the main factors that influence the sorbets’ quality. The aim of this study was to
evaluate the effects of two different cultivars of five fruits (mandarin, lemon, melon and mango) or origin
(strawberries) on the overall quality of sorbets, right after being produced and after being preserved for
21 days at 18 C. Total soluble solids (TSS), titratable acidity (TA) and firmness were used to characterize
the fruits. Colour, pH, antioxidant capacity (AC) and total phenolic content (TPC), as well as sensory
attributes, were evaluated on fruits and respective sorbets. Fruit processing led to a loss of TPC and AC.
Nevertheless, no significant changes were observed on sorbets over storage time. In spite of chemical,
physical and sensorial differences registered among fruits from different cultivars or origin, the sensory
profiles of sorbets from the same pair of studied fruits are very similar.
Multivariate analysis clearly shows that the sorbets produced maintain the same sensorial quality
regardless of the cultivar or the origin of the fruitsinfo:eu-repo/semantics/publishedVersio