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Sensory quality of strawberry jams with a particular focus of Kashubian Strawberry jam

100%

Korzeniowska-Ginter R.

Annals of the Polish Association of Agricultural and Agrobusiness Economists

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2019

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tom 21

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nr 1

Applicable legal regulations allow Polish farmers to sell agricultural produce and products made from them. This activity enables the creation of a new market of natural food, which is competitive in relation to industrially produced food. The aim of the research was to compare the quality of strawberry jam available on the market with its counterpart produced on farms. The studies compared the extract content and sensory quality of 11 strawberry jams available in retail with jam from the Kashubian Strawberry certified with EU PGI. The content of the extract and intensity of 17 sensory markers characterising the appearance, consistency, taste and aftertaste of strawberry jam were assessed. The study was conducted using quantitative descriptive analysis – QDA. The strawberry jam which was compared was characterized by a very large diversity of sensory characteristics in terms of brightness, opacity, colour intensity of red and softness. The smaller variation was characterised by an intensity of features relating to elasticity, acidic and chemical taste as well as sweet, dry and fruity aftertaste. Industrial jams were similar in terms of quite a perceptible sweet taste and viscosity and average perceptible fruit taste. The jam obtained from the Kashubian Strawberry was not inferior to the quality of industrial-grade jam. It stood out in comparison with a high content of extract, attractive red colour and greater softness. Compared to commercial jams, it had a higher intensity of fruity, sweet and sour taste, and a distinctly fruity aftertaste, with no foreign notes.

2

Nagrody w owocach zaklete

84%

Bortkun O.

Przemysł Fermentacyjny i Owocowo-Warzywny

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2002

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tom 46

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nr 06

36

3

The influence of storage conditions on texture parameters and sensory quality of sour cherry jams with various plant additives

84%

Banas A., Korus A., Korus J.

Żywność Nauka Technologia Jakość

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2018

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tom 25

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nr 3

4

Fruit quality and processing potential in five new blackcurrant cultivars

84%

Siksnianas T., Stanys V., Sasnauskas A., Viskelis P., Rubinskiene M.

Journal of Fruit and Ornamental Plant Research

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2006

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tom 14

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nr Suppl.2

5

Intermittent microwave-vacuum drying effects on pears

67%

Taskin O., Polat A., Izli N., Asik B. B.

Polish Journal of Food and Nutrition Sciences

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2019

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tom 69

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nr 1

In the present study, the effects of intermittent microwave-vacuum drying on the “Deveci” pear in terms of the drying kinetics, mineral content, protein content, rehydration ratio, color, energy, specific energy and microstructure were investigated. According to the drying treatments, increased microwave power (100 and 200 W) and vacuum (200 and 400 mmHg) applications provided higher drying rates and protein content. Dried pear samples had a higher mineral content than fresh samples because of the increasing dry matter content. At the higher vacuum level experiments, the energy consumption reduced and the rehydration ratio increased. Moreover, the higher microwave power caused a decrease of the L* (lightness) value. However, a regular pore size and pore distribution in all drying experiments were observed in the microstructures of microwave-vacuum-dried samples.

6

Approaches to industrial exploitation of mulberry [Mulberry sp.] fruits

67%

Singhal B. K., Khan M. A., Dhar A., Baqual F. M., Bindroo B. B.

Journal of Fruit and Ornamental Plant Research

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2010

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tom 18

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nr 1

83-99

Mulberry is grown worldwide. Its leaves are used to feed the silkworms which in turn produce silk fiber. Sericulture is mostly practiced in China, India and Japan. In the rest of the world, mulberry is generally used as forage in animal production, or for other purposes. Besides using the leaves, mulberry bears sweet fruit. The full-bodied flavor of this fruit is a good balance of sweetness and tartness with nutrient elements of vital importance for human metabolism. If these fruits are industrially exploited for various commercially valuable products, mulberry can become an important crop throughout the world. This paper presents a visualization of mulberry and the industrial exploitation of mulberry fruits for the global scenario. Mulberry can be used for making jam, jelly, pulp, fruit drink, fruit sauce, cake, fruit tea, fruit powder, fruit wine, food colorant, diabetes control agent and as ruminant livestock feed. It can also be used in the pharmaceutical industry. It opens a new vista for industrial exploitation of mulberry fruits worldwide. Such a use of the mulberry has been overlooked for the sake of using only mulberry leaf for the sericulture industry.

7

Bogactwo smakow i witamin

67%

Kolanowski W.

Przegląd Gastronomiczny

|

2001

|

tom 54

|

nr 06

14-15

8

Czy obronimy polska marmolade?

59%

JB

Przemysł Fermentacyjny i Owocowo-Warzywny

|

2003

|

tom 47

|

nr 05

28

9

Jedzmy zdrowiej

59%

Agrochemia

|

2003

|

nr 08

43

10

Processing of fruit and vegetables

59%

Polish Food

|

2005

|

nr 2

11

Sukces w wiernosci filozofii dzialania

51%

Bortkun J.

Przemysł Fermentacyjny i Owocowo-Warzywny

|

2003

|

tom 47

|

nr 01

8

12

Fruits and vegetables market

51%

Nosecka B.

Polish Food

|

2004

|

nr 3

Ograniczanie wyników

Sensory quality of strawberry jams with a particular focus of Kashubian Strawberry jam

Nagrody w owocach zaklete

The influence of storage conditions on texture parameters and sensory quality of sour cherry jams with various plant additives

Fruit quality and processing potential in five new blackcurrant cultivars

Intermittent microwave-vacuum drying effects on pears

Approaches to industrial exploitation of mulberry [Mulberry sp.] fruits

Bogactwo smakow i witamin

Czy obronimy polska marmolade?

Jedzmy zdrowiej

Processing of fruit and vegetables

Sukces w wiernosci filozofii dzialania

Fruits and vegetables market