• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of the Institute of Brewing >Bioactive composition and sensory evaluation of blended jambolan (Syzygium cumini) and sugarcane alcoholic fermented beverages
【24h】

Bioactive composition and sensory evaluation of blended jambolan (Syzygium cumini) and sugarcane alcoholic fermented beverages

机译：什锦果酱（Syzygium cumini）和甘蔗酒精发酵饮料的生物活性成分和感官评估

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The consumption of wine has increased considerably in recent years, which has aroused consumer interest in the consumption of alternative wines produced from various fruits. This study evaluates polyphenolic composition, identifies bioactive compounds and assays the total antioxidant capacity of four different formulations of jambolan (Syzygium cumini) and sugarcane fermented beverages (100:0, 70:30, 50:50 and 30:70), as well as their physical and chemical characteristics and also the sensory profile of the beverages. Significant levels of different phenolic compounds were found in the fermented alcoholic beverages. Beverages with higher jambolan content had the greatest content of phenolic compounds. The product produced with 100% jambolan presented 2.99 g gallic acid equivalents per litre of phenolic compounds, 0.67 g Cy3Glu L-1 of anthocyanins, 0.92 g tannic acid equivalents per litre of tannins and a DPPH free radical scavenging capacity of 85.24%. The phenolic compounds found in higher amounts in the beverages were caffeic, chlorogenic and gallic acid. Treatments elaborated with 100, 70 and 50% of jambolan pulp received the best overall feedback from consumers. The results suggest that jambolan fruit (currently not consumed fresh or used in other ways) could serve as a source of bioactive compounds and therefore be of interest to the food industry. Copyright (C) 2016 The Institute of Brewing & Distilling
机译：近年来，葡萄酒的消费量已大大增加，这引起了消费者对使用各种水果生产的替代葡萄酒的兴趣。这项研究评估了多酚的成分，鉴定了生物活性化合物，并测定了四种果酱（Syzygium cumini）和甘蔗发酵饮料（100：0、70：30、50：50和30:70）的总抗氧化能力，以及它们的物理和化学特性以及饮料的感官特征。在发酵的酒精饮料中发现了大量的不同酚类化合物。具有较高果酱含量的饮料中酚类化合物含量最高。用100％的Jambolan生产的产品具有每升酚类化合物2.99 g没食子酸当量，花色素苷0.67 g Cy3Glu L-1，每升单宁酸0.92 g鞣酸当量和DPPH自由基清除能力为85.24％。饮料中含量较高的酚类化合物是咖啡酸，绿原酸和没食子酸。用100％，70％和50％的Jambolan纸浆精心处理的处理获得了消费者的最佳总体反馈。结果表明，Jambolan水果（目前不新鲜食用或以其他方式使用）可作为生物活性化合物的来源，因此对食品工业具有吸引力。版权所有（C）2016酿酒与蒸馏研究所

著录项

相似文献

  • 外文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号