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Physicochemical characteristics and consumer acceptance of puddings fortified with Cudrania tricuspidata and Aronia melanocarpa extracts
- Source :
- Food Science & Nutrition, Food Science & Nutrition, Vol 8, Iss 9, Pp 4936-4943 (2020)
- Publication Year :
- 2020
- Publisher :
- John Wiley and Sons Inc., 2020.
-
Abstract
- The objectives of the study were to evaluate the physicochemical characteristics of puddings fortified with 0.01% mandarin melon berry (Cudrania tricuspidata) and 0%–1.0% aronia (Aronia melanocarpa) extracts and to assess the effects of the fortification on consumer acceptance. The soluble solid content of pudding significantly increased as aronia concentration increased, whereas pH levels significantly decreased in a similar concentration‐dependent manner. The texture profiles of hardness, cohesiveness, and chewiness increased significantly in the pudding fortified with 0.01% mandarin melon berry extract compared to those of the control pudding, and these profiles decreased with increasing aronia concentration. One hundred consumers evaluated ten puddings, both with and without acid treatments, in two sessions. Overall acceptance, taste acceptance, and texture acceptance showed no significant differences until 0.1% aronia concentration was reached. However, these differences decreased significantly in the pudding fortified with 0.5% and 1.0% aronia extract. The results demonstrate that the potential application of mandarin melon berry and aronia extract fortification in pudding products should be limited to 0.01% mandarin melon berry and 0.1% aronia concentrations.<br />This study investigated the potential application of Mandarin melon berry (Cudrania tricuspidata) and Aronia (Aronia melanocarpa) in the pudding preparation. Ten puddings were prepared with 0.01% Mandarin melon berry and 0.0%–1.0% Aronia on conditions with and without acid treatments. The physicochemical characteristics and the consumer acceptance of the berry‐fortified puddings were studied.
- Subjects :
- 0301 basic medicine
Taste
030109 nutrition & dietetics
Melon
Chemistry
Fortification
aronia (Aronia melanocarpa)
lcsh:TX341-641
04 agricultural and veterinary sciences
Berry
040401 food science
03 medical and health sciences
0404 agricultural biotechnology
Chewiness
Aronia melanocarpa
Cudrania tricuspidata
pudding
Aronia
Food science
mandarin melon berry (Cudrania tricuspidata)
lcsh:Nutrition. Foods and food supply
consumer acceptance
Food Science
Original Research
physicochemical characteristic
Subjects
Details
- Language :
- English
- ISSN :
- 20487177
- Volume :
- 8
- Issue :
- 9
- Database :
- OpenAIRE
- Journal :
- Food Science & Nutrition
- Accession number :
- edsair.doi.dedup.....4efcf2cf6f40fda0812340e91d446727