![]() ![]() In addition, the studied strawberries contained condensed tannins ranging from 977.2 in Kent varieties to 2356.4 mg/100 g d.m. in fruits of the Honeoye cultivar, while the antioxidant activity was in the range of 44.8 to 62.9%, depending on the cultivar. Furthermore, the content of anthocyanins ranged from 29.5 in fruits of the Kent variety to 79.3 mg/100 g d.m. in strawberries of Kent and Kama cultivars to over 8000 mg GAE/100 g d.m. showed that the total content of phenolic compounds in terms of gallic acid equivalents (GAE) ranged from 5300 mg GAE/100 g d.m. These compounds, especially the anthocyanins present in the predominant amount in strawberries, and vitamin C, create the antioxidant potential of these fruits. The nutritional and health aspects of strawberry fruits are related to the presence of polyphenol compounds. Strawberries are willingly eaten due to their characteristic aroma, taste, and low energy value (about 32 kcal/100 g) and are rich in bioactive compounds, such as polyphenols, as well as micronutrients, such as potassium, phosphorus, magnesium, iron, zinc, calcium, manganese, and dietary fiber. Moreover, the use of fruit concentrates has a positive effect on the sugar profile of dehydrated strawberries. Strawberry and chokeberry juice concentrates have proven to be good hypertonic media for increasing the antioxidant activity of dehydrated fruit. The use of fruit juice concentrates positively influences the enrichment of the final product with bioactive compounds, such as anthocyanin and vitamin C. The kinetics of the processes (weight reduction, water loss, and solid gain) were evaluated as well as physical (water activity, color parameters L*, a*, b*, ΔE, texture with maximum force and compression work, and structure) and chemical properties (dry matter content, total polyphenols content, total anthocyanin content, vitamin C, antioxidant activity with DPPH and ABTS radicals, spectral analysis with FTIR method, sucrose, glucose and fructose content, and thermal decomposition with TG analysis). The process of the dehydration of strawberries with the use of fruit juice concentrates (chokeberry, strawberry, or cherry) and a sucrose solution as a standard was carried out at a temperature of 30 ☌ for 3 h. Usually, a sucrose solution is used as an osmotic agent however, the use of chokeberry, strawberry, or cherry juice concentrates can be beneficial in the process of the osmotic dehydration of fruits. Osmotic dehydration is one of the processes, which can be used to obtain a minimally processed product as well as to give it specific characteristics. Check back often to see all the new candy, cake, and sweet treats that we've added! You'll love to crush through each sweet puzzle.The growing interest in high-quality food leads to looking for new solutions in the production of natural fruit snacks. LEARN: DEVELOPER INFO: Jam City is the leading developer in truly cross-platform social gaming! Check out our other free match 3 puzzle games! You'll love to swap, match, and crunch through ever expanding levels and events. Join us in Juicetopia as Kiwi and Mango tour whimsical lands serving juice to thirsty customers! With a cast of quirky characters, a richly detailed world and addictive match-3 gameplay, Juice Jam is sure to satisfy! ◆ Check back often for events, free rewards and new levels! ![]() ◆ Swap and blast your way through ever expanding new worlds! Juice Jam- a juicy new match 3 puzzle game with bushels of fruity challenges! Join Kiwi, Mango, and the rest of the Juice Jam gang as you travel through hundreds of new worlds.
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