Qualitative comparison of blackcurrant and blackcurrant--whey beverages.

This study provides a qualitative comparison of blackcurrant and blackcurrant-whey beverages over a 12-month storage period. The amount of extract in the beverages was established as 12%, of which 25% was blackcurrant concentrate. Acid whey was used for the production of blackcurrant-whey beverages. In comparison to blackcurrant-whey beverages, blackcurrant beverages contained significantly more glucose, fructose, sucrose, polyphenols and vitamins C and B1. They also had a higher level of antioxidant activity against ABTS•+ and DPPH, with the difference ranging from 2% to 46%. On the other hand, blackcurrant-whey beverages contained more ash, proteins and vitamin B2 and the presence of lactose was detected. They were also characterized by higher color parameter values evaluated according to the CIE system. A general sensory evaluation awarded blackcurrant beverages with 0.5-1.3 more points than blackcurrant-whey beverages. A descriptive flavor analysis found that blackcurrant taste dominated in both types of beverages; however, in blackcurrant-whey beverages, the taste and smell of whey were also discernible. Changes in the quality of the beverages were observed during the storage period, notably a decrease in their antioxidant properties.

Effect of aronia berry honey syrup used for sweetening jams on their quality.

The effects of sweetening agents on the quality of low sweetened jams were compared with respect to blackcurrant, raspberry, sour cherry, strawberry, and bilberry jams. The sweetening agents were sucrose, aronia berry honey syrup, and sucrose + honey syrup at a ratio of 1:1. The level of physicochemical indices, especially the content of vitamin C and anthocyanins determined directly after production and after 3- and 6-month storage, was used as the quality criterion for the evaluation of jams. Moreover, after 6-month storage the products were subjected to sensorial analysis. According to the accepted method of the investigation the produced jams were characterized by a 32-33% content of extract. During the production and 6-month storage the content of acids slightly and that of pectin considerably (from 26 to 46%) decreased, although the consistency of the jams was not affected thereby. In the case of vitamin C, its pronounced losses concerned raspberry (62-67% of the initial value), strawberry (57-61%), and sour cherry (57-58%), being distinctly smaller in blackcurrant (13-16%) and bilberry (15-35%) jams. With respect to anthocyanins a similar regularity was observed, the losses reaching 49-63% in strawberry jam, 40-56% in raspberry, 33-39% in sour cherry, 30-36% in blackcurrant, and 28-36% in bilberries. In almost all the products the losses of vitamin C and anthocyanins were higher when sweetening agent was aronia berry honey syrup. The organoleptic evaluation showed that the addition of aronia berry honey syrup to raspberry and strawberry jams slightly spoiled their colour but improved the aroma and taste. In the final score the significant differentiation in favour of the addition of aronia berry honey syrup concerned only blackcurrant, sour cherry, and bilberry jams.

[Comparison of the quality of frozen raspberries depending on the use of various additives]. / Porównanie jakosci mrozonych malin w zaleznosci od zastosowanych dodatków.

The aim of the study was to determine the effect of sugar, pectin preparation, and L-ascorbic acid addition on selected physicochemical traits and organoleptic properties of frozen raspberries. Dry sugar or in the form of 60% syrup at a dose of 10 g/100 g of fruit was used with pectin or 0.5% L-ascorbic acid. A 1.5%. solution of the pectin preparation was applied at a dose of 10 g/100 g of fruit alone or with a 0.5% addition of L-ascorbic acid. Sorted fruits in 500 g samples treated with additives were frozen in plastic containers at -40 C, the storage temperature of -28(-)-30 C being reached after about 90 min. The evaluation was conducted at a stage of raw material, directly after freezing, and after 3-, 6-, 9-, and 12-month storage. Fresh fruit contained 13.4% of dry matter, 4.1% of total sugars, 2.12% of acids as citric acid, 48.3 mg/100 g of vitamin C, and 60.8 mg/100 g of anthocyanins. The additives contributed to the differentiation of frozen fruit samples in the level of dry matter, sugars, and vitamin C, and brought about some dilution of the remaining components. Freezing and 1-year storage of fruit not treated with any additives decreased the content of vitamin C in 100 g to 21.6 mg and of anthocyanins to 45.5 mg. In the samples with the additives these values were 23.4-29.2 mg /the samples of an enriched vitamin C content not being taken into consideration/and 47.1-56.3 mg, respectively. The organoleptic quality of frozen raspberries without additives evaluated in a 5-score scale was 3.78 and that of fruit with the additives 4.21-4.74. Of the analyzed variants of the additives used in freezing raspberries for direct consumption the 60% syrup of sucrose may be recommended on account of high organoleptic quality and simple application. The 1.5% solution of pectin preparation may be used in freezing raspberries for diabetics and the other groups of people who do not tolerate sugar in their diet.

[Effect of various thawing techniques on the quality of small fruit frozen products]. / Wplyw róznych technik rozmrazania mrozonek z owoców jagodowych na ich jakosc.

The investigation concerned the effect of three methods of thawing frozen products at 18-20 degrees C (room temperature), 2-4 degrees C (conditions of a domestic refrigerator), and in a microwave oven, on the quality of fruit of blue berry, raspberry, black- and red currant, and strawberry. Physico-chemical indices applied as the criteria of the estimate were the content of dry matter, volatile acids, vitamin C, and anthocyanins, the amount of cell sap exuded after thawing, and the results of organoleptic evaluation. After harvest fruits were kept in a cold store and processed within 24 h. Frozen products were stored at about -30 degrees C up to the time of degustation. From the practical point of view the applied techniques of thawing insignificantly affected the level of the physico-chemical indices. Only in the case of fruit affected by microwaves the content of vitamin C (black currant) and anthocyanins (blue berry, raspberry, and black currant) was smaller, though maximum differences did not exceed 10%. The amount of cell sap exuded in the course of thawing depended on the fruit species and method of thawing. Blackcurrant exuded trace amount of sap, greater ones were noted, in the increasing order, with bilberry, raspberry, and strawberry, and the greatest with redcurrant. Of the thawing techniques tested the smallest amount of sap exuded at 2-4 degrees C, at 18-20 degrees it was by 30% and in the microwave oven by 63% greater.(ABSTRACT TRUNCATED AT 250 WORDS)

[Effect of selected additives on the quality of the Wegirka Zwykla brand of frozen plums]. / Wplyw wybranych Dodatków na Jakosc mrozonych sliwek odmiany Wegierka zwykla.

The aim of the work was to determine the effect of sugar, pectin formulation, and L-ascorbic acid on selected physico-chemical properties and organoleptic quality of frozen Wegierka Zwykla plums. Sugar at a dose of 10 g per 100 g of fruit in a loose form or as 60% syrup was used separately or with an addition of pectins or 0.5% L-ascorbic acid. A 1.5% solution of pectins at a dose of 10 g per 100 g of fruit was used separately or with an addition of 0.5% l-ascorbic acid. Plums were cut into halves, stoned, treated with an additives, placed in plastic containers, and frozen at -30 degrees C. The temperature of -20 degrees C at which frozen products were stored, was obtained after 90 min. The evaluation was carried out at the stage of row material and of frozen fruit directly after freezing and after 12-month storage. In the case of vitamin C and anthocyanins analyses were conducted at 3-month intervals. Fresh fruit contained 18.4% of dry weight, 11.3% of total sugars, 0.81% of acids as malic acid, 12.7 mg/100 g of vitamin C, and 17.9 mg/100 g of anthocyanins. The addition of additives contributed to variability of frozen fruit with respect to the level of dry matter and sugars, and brought about a slight dilution of acids, vitamin C, and anthocyanins. Freezing did not significantly change the content of vitamin C and anthocyanins. On the other hand, one-year storage of the product frozen without the additives brought about a decrease in the content of vitamin C to 3.6 mg/100 g and of anthocyanins to 1.9 mg per 100 g of fruit. In the samples with the additives the respective values were 4.6-13.5 mg and 3.2-6.7 mg. After 12-month storage the organoleptic quality of frozen products without the antioxidants was 3.82 and of those with the antioxidants added 4.04-4.76 in a 5-score scale. From the analysed variants of additives used in freezing plums for dessert sugar syrup with an addition of L-ascorbic acid may be recommended on account of a good preservation of components, high organoleptic value, and also simple way of application. A solution of pectins with L-ascorbic acid can be used in preparing frozen fruit for people not tolerating sugar in their diet.

[The value of Polish field grown sweet pepper cultivars for freezing and pickling]. / Przydatnosc krajowych odmian slodkiej papryki gruntowej do produkcji mrozonek i marynat.

Raw and blanched sweet pepper and frozen goods and pickles produced of blanched and non-blanched vegetable were evaluated after 6-month storage, the following cultivars of Polish origin being used in the screening: Bryza, Ino, Jantar, Kano, Kujawianka, Passat, Sono, and Zefir. The compared cultivars differed by the level of analysed indices. The variability range of dry matter content was 25%, of sugars 23%, of starch 97%, of protein 25%, of mineral constituents 24%, and of vitamin C 40%. The blanching of the raw material reduced the content of sugar by 11%, raw protein by 8%, mineral constituents by 14%, and vitamin C by 18%. The freezing and 6-month storage of frozen sweet pepper did not significantly affect its chemical composition, except vitamin C whose level was decreased by 17% on the average in the case of freezing non-blanched raw material, and by 22% when blanched sweet pepper was used. The pickling and storage of pickles significantly reduced the content of vitamin C, the losses amounting to 58% in products of non-blanched and to 67% in these of blanched fruit. The lossesin protein content were relatively small while and increase in the content of dry matter, sugars, and ashy constituents was due to additives in the marinade. The process of blanching sweet pepper before freezing ensure the preservation of proper smell and taste. Hence, this treatment has to be regarded as indispensable prior to the longterm storage of frozen vegetables. In the case of pickling the blanching has no favourable effect on the organoleptic qualities. The highest organoleptic values was in pickles and frozen goods of Kujawianka, the scores being 4.5 each, however no statistical differences were found for products of Kano, Sono, Bryza, and Zefir.

[Vitamin C levels in fresh, frozen and canned broad beans in relation to their varieties and degree of maturity]. / Zawartosc witaminy C w surowcu oraz w mrozonkach i konserwach apertyzowanych z bobu w zaleznosci od odmiany i stopnia dojrzalosci nasion.

The content of vitamin C was investigated in seeds of broad been, the cultivars Windsor Bialy, Comprimo RS, Green Hangdown, and Threefoldwhite, harvested, frozen or canned with the content of dry matter at the level of 30%. Moreover, in cultivars Comprimo RS and Threefoldwhite the vitamin C was determined as depending on seed maturity within 25-40% of dry matter at 5% intervals. The compared broad bean cultivars, frozen or canned at the level of 30% d.w. in seeds differed by the vitamin C content. The extreme differences reached 21% for the raw material, 32% for frozen seeds cooked, and 15% for canned appertized seeds. However, the ranking of cultivars in the final products differed from that in the raw material. The vitamin C content decreased with increasing degrees of seed ripeness in the range from 25-40%. This particularly concerns fresh seeds of Threefoldwhite cv. In the final products differences were smaller and reached 2-6% in cooked frozen seeds and 18-24% in appertized canned seeds. Blanching decreased the vitamin C content by 14-43%. Freezing of blanched seeds and the 6-month storage of frozen goods decreased this content by about 24-56%. Frozen whole seeds contained 9.3-13.8 mg of vitamin C in 100 g after cooking (compared with fresh seeds, the losses reached 56-73%) and appertized canned seeds 8.2-11.7 mg in 100 g (compared with fresh seeds, the losses reached 63-73%). The average difference in favour of cooked frozen seeds reached 17%. The difference in vitamin C content between whole seeds and cotyledones varied within 1-9%.