Nutritional and sensory evaluation of pumpkin-based (cucurbita maxima) functional juice
Purpose Pumpkins are a rich source of essential nutrients, namely,[beta] -carotene, minerals and vitamins, and they are therefore suitable for making functional juice. This study aims to develop pumpkin-based functional juice and assess the acceptability of the product by various consumers. In total...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
AlJahani, Amani [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2017 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Nutrition & food science - Bingley : Emerald, 1971, 47(2017), 3, Seite 346 |
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| Übergeordnetes Werk: |
volume:47 ; year:2017 ; number:3 ; pages:346 |
| Links: |
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| Katalog-ID: |
OLC1994269332 |
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| 245 | 1 | 0 | |a Nutritional and sensory evaluation of pumpkin-based (cucurbita maxima) functional juice |
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| 520 | |a Purpose Pumpkins are a rich source of essential nutrients, namely,[beta] -carotene, minerals and vitamins, and they are therefore suitable for making functional juice. This study aims to develop pumpkin-based functional juice and assess the acceptability of the product by various consumers. In total, 55 per cent of the panelists disliked the pumpkin juice because of its strong off-flavor. Consequently, different blends of pumpkin juice with mango, orange, strawberry and green apple juices were prepared and evaluated for global appreciation and descriptive sensory analysis. Methodology Pumpkins, green apples, mangos, oranges and strawberries were obtained from the local market. Four mixtures of juices were prepared by mixing pumpkin and mango juice (750/250, v/v), pumpkin and green apple juice (750/250, v/v), pumpkin and orange juice (750/250, v/v) and pumpkin with strawberry and orange juice (750/125/125, v/v/v). The contents of moisture ash, fiber, carbohydrate, crude protein and lipids were estimated according to AOAC methods.[beta] -Carotene, vitamin C and minerals were determined. A semi-trained panel consisting of 100 members assessed sensory characteristics of pumpkin juice and mixtures using a quantitative descriptive analysis method (QDA) for different attributes. Findings The findings show that the moisture, crude protein, fiber, ash and carbohydrate contents indicate that the developed pumpkin juice was rich in these essential nutrients. The fiber value in our study was lower than the value previously reported for pumpkin. The content of[beta] -carotene and vitamin C in the developed pumpkin juice was considerably higher than that reported previously for fruits. The values of calcium and iron of the current study were much higher than those previously reported in vegetable juices and mixtures. The sensory results revealed that the developed pumpkin-based juice blends are acceptable by the consumers. Originality value This study was carried out to develop a suitable formula for preparing functional juices from pumpkin, which is not consumed willingly by children and the elderly; the authors aimed to improve its taste and flavor by mixing it with different fruit juices. The results demonstrated that pumpkin juice is rich in essential nutrients such as vitamins, minerals and antioxidants, suggesting its health-promoting potential. Mixing pumpkin juice with mango juice or orange and strawberry juices significantly improved the sensory quality of the products. Strikingly, the formulated pumpkin juice mixtures received good acceptance and appreciation by children and the elderly, which could promote its use as a functional juice. Generally, pumpkin-based juice blends are rich in vitamins, minerals and antioxidants and can therefore be consumed as a functional beverage with potentially increased health-promoting characteristics. Using pumpkin for developing functional juices could add commercial value to pumpkins. Future studies should specifically focus on large-scale production and commercialization of these juice mixtures. | ||
| 650 | 4 | |a Fruit juices | |
| 650 | 4 | |a Research | |
| 650 | 4 | |a Pumpkins | |
| 650 | 4 | |a Sensory evaluation | |
| 650 | 4 | |a Squashes | |
| 650 | 4 | |a Nutritional aspects | |
| 650 | 4 | |a Fruits | |
| 650 | 4 | |a Moisture | |
| 650 | 4 | |a Calcium | |
| 650 | 4 | |a Antioxidants | |
| 650 | 4 | |a Apples | |
| 650 | 4 | |a Methods | |
| 650 | 4 | |a Lipids | |
| 650 | 4 | |a Elderly | |
| 650 | 4 | |a Juices | |
| 650 | 4 | |a Acceptability | |
| 650 | 4 | |a Nutrients | |
| 650 | 4 | |a Health | |
| 650 | 4 | |a Evaluation | |
| 650 | 4 | |a Commercialization | |
| 650 | 4 | |a Vitamins | |
| 650 | 4 | |a Dietary fiber | |
| 650 | 4 | |a Older people | |
| 650 | 4 | |a Geriatrics | |
| 650 | 4 | |a Consumers | |
| 650 | 4 | |a Carbohydrates | |
| 650 | 4 | |a Markets | |
| 650 | 4 | |a Food quality | |
| 650 | 4 | |a Off flavor | |
| 650 | 4 | |a Maxima | |
| 650 | 4 | |a Health promotion | |
| 650 | 4 | |a Carotene | |
| 650 | 4 | |a Flavonoids | |
| 650 | 4 | |a Food science | |
| 650 | 4 | |a Dietary minerals | |
| 650 | 4 | |a Mixtures | |
| 650 | 4 | |a Functional anatomy | |
| 650 | 4 | |a Taste | |
| 650 | 4 | |a Children | |
| 650 | 4 | |a Ashes | |
| 650 | 4 | |a Nutrition research | |
| 650 | 4 | |a Ascorbic acid | |
| 650 | 4 | |a Sensory properties | |
| 650 | 4 | |a Essential nutrients | |
| 650 | 4 | |a Elderly people | |
| 650 | 4 | |a Proteins | |
| 650 | 4 | |a Minerals | |
| 650 | 4 | |a Iron | |
| 650 | 4 | |a Carotenoids | |
| 650 | 4 | |a Hypertension | |
| 700 | 1 | |a Cheikhousman, Rana |4 oth | |
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PQ20170901 (DE-627)OLC1994269332 (DE-599)GBVOLC1994269332 (PRQ)g1110-1d9294c4603e4a703077c6273cd90ee766decc6d1fd3ba0d4d5eaf23510fe4a50 (KEY)0034392720170000047000300346nutritionalandsensoryevaluationofpumpkinbasedcucur DE-627 ger DE-627 rakwb eng 630 640 DNB 44.21 bkl 58.34 bkl 73.88 bkl AlJahani, Amani verfasserin aut Nutritional and sensory evaluation of pumpkin-based (cucurbita maxima) functional juice 2017 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Purpose Pumpkins are a rich source of essential nutrients, namely,[beta] -carotene, minerals and vitamins, and they are therefore suitable for making functional juice. This study aims to develop pumpkin-based functional juice and assess the acceptability of the product by various consumers. In total, 55 per cent of the panelists disliked the pumpkin juice because of its strong off-flavor. Consequently, different blends of pumpkin juice with mango, orange, strawberry and green apple juices were prepared and evaluated for global appreciation and descriptive sensory analysis. Methodology Pumpkins, green apples, mangos, oranges and strawberries were obtained from the local market. Four mixtures of juices were prepared by mixing pumpkin and mango juice (750/250, v/v), pumpkin and green apple juice (750/250, v/v), pumpkin and orange juice (750/250, v/v) and pumpkin with strawberry and orange juice (750/125/125, v/v/v). The contents of moisture ash, fiber, carbohydrate, crude protein and lipids were estimated according to AOAC methods.[beta] -Carotene, vitamin C and minerals were determined. A semi-trained panel consisting of 100 members assessed sensory characteristics of pumpkin juice and mixtures using a quantitative descriptive analysis method (QDA) for different attributes. Findings The findings show that the moisture, crude protein, fiber, ash and carbohydrate contents indicate that the developed pumpkin juice was rich in these essential nutrients. The fiber value in our study was lower than the value previously reported for pumpkin. The content of[beta] -carotene and vitamin C in the developed pumpkin juice was considerably higher than that reported previously for fruits. The values of calcium and iron of the current study were much higher than those previously reported in vegetable juices and mixtures. The sensory results revealed that the developed pumpkin-based juice blends are acceptable by the consumers. Originality value This study was carried out to develop a suitable formula for preparing functional juices from pumpkin, which is not consumed willingly by children and the elderly; the authors aimed to improve its taste and flavor by mixing it with different fruit juices. The results demonstrated that pumpkin juice is rich in essential nutrients such as vitamins, minerals and antioxidants, suggesting its health-promoting potential. Mixing pumpkin juice with mango juice or orange and strawberry juices significantly improved the sensory quality of the products. Strikingly, the formulated pumpkin juice mixtures received good acceptance and appreciation by children and the elderly, which could promote its use as a functional juice. Generally, pumpkin-based juice blends are rich in vitamins, minerals and antioxidants and can therefore be consumed as a functional beverage with potentially increased health-promoting characteristics. Using pumpkin for developing functional juices could add commercial value to pumpkins. Future studies should specifically focus on large-scale production and commercialization of these juice mixtures. Fruit juices Research Pumpkins Sensory evaluation Squashes Nutritional aspects Fruits Moisture Calcium Antioxidants Apples Methods Lipids Elderly Juices Acceptability Nutrients Health Evaluation Commercialization Vitamins Dietary fiber Older people Geriatrics Consumers Carbohydrates Markets Food quality Off flavor Maxima Health promotion Carotene Flavonoids Food science Dietary minerals Mixtures Functional anatomy Taste Children Ashes Nutrition research Ascorbic acid Sensory properties Essential nutrients Elderly people Proteins Minerals Iron Carotenoids Hypertension Cheikhousman, Rana oth Enthalten in Nutrition & food science Bingley : Emerald, 1971 47(2017), 3, Seite 346 (DE-627)129450200 (DE-600)197380-0 (DE-576)014815788 0034-6659 nnns volume:47 year:2017 number:3 pages:346 https://search.proquest.com/docview/1907223210 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-ETH SSG-OLC-PHA SSG-OLC-DE-84 44.21 AVZ 58.34 AVZ 73.88 AVZ AR 47 2017 3 346 |
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PQ20170901 (DE-627)OLC1994269332 (DE-599)GBVOLC1994269332 (PRQ)g1110-1d9294c4603e4a703077c6273cd90ee766decc6d1fd3ba0d4d5eaf23510fe4a50 (KEY)0034392720170000047000300346nutritionalandsensoryevaluationofpumpkinbasedcucur DE-627 ger DE-627 rakwb eng 630 640 DNB 44.21 bkl 58.34 bkl 73.88 bkl AlJahani, Amani verfasserin aut Nutritional and sensory evaluation of pumpkin-based (cucurbita maxima) functional juice 2017 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Purpose Pumpkins are a rich source of essential nutrients, namely,[beta] -carotene, minerals and vitamins, and they are therefore suitable for making functional juice. This study aims to develop pumpkin-based functional juice and assess the acceptability of the product by various consumers. In total, 55 per cent of the panelists disliked the pumpkin juice because of its strong off-flavor. Consequently, different blends of pumpkin juice with mango, orange, strawberry and green apple juices were prepared and evaluated for global appreciation and descriptive sensory analysis. Methodology Pumpkins, green apples, mangos, oranges and strawberries were obtained from the local market. Four mixtures of juices were prepared by mixing pumpkin and mango juice (750/250, v/v), pumpkin and green apple juice (750/250, v/v), pumpkin and orange juice (750/250, v/v) and pumpkin with strawberry and orange juice (750/125/125, v/v/v). The contents of moisture ash, fiber, carbohydrate, crude protein and lipids were estimated according to AOAC methods.[beta] -Carotene, vitamin C and minerals were determined. A semi-trained panel consisting of 100 members assessed sensory characteristics of pumpkin juice and mixtures using a quantitative descriptive analysis method (QDA) for different attributes. Findings The findings show that the moisture, crude protein, fiber, ash and carbohydrate contents indicate that the developed pumpkin juice was rich in these essential nutrients. The fiber value in our study was lower than the value previously reported for pumpkin. The content of[beta] -carotene and vitamin C in the developed pumpkin juice was considerably higher than that reported previously for fruits. The values of calcium and iron of the current study were much higher than those previously reported in vegetable juices and mixtures. The sensory results revealed that the developed pumpkin-based juice blends are acceptable by the consumers. Originality value This study was carried out to develop a suitable formula for preparing functional juices from pumpkin, which is not consumed willingly by children and the elderly; the authors aimed to improve its taste and flavor by mixing it with different fruit juices. The results demonstrated that pumpkin juice is rich in essential nutrients such as vitamins, minerals and antioxidants, suggesting its health-promoting potential. Mixing pumpkin juice with mango juice or orange and strawberry juices significantly improved the sensory quality of the products. Strikingly, the formulated pumpkin juice mixtures received good acceptance and appreciation by children and the elderly, which could promote its use as a functional juice. Generally, pumpkin-based juice blends are rich in vitamins, minerals and antioxidants and can therefore be consumed as a functional beverage with potentially increased health-promoting characteristics. Using pumpkin for developing functional juices could add commercial value to pumpkins. Future studies should specifically focus on large-scale production and commercialization of these juice mixtures. Fruit juices Research Pumpkins Sensory evaluation Squashes Nutritional aspects Fruits Moisture Calcium Antioxidants Apples Methods Lipids Elderly Juices Acceptability Nutrients Health Evaluation Commercialization Vitamins Dietary fiber Older people Geriatrics Consumers Carbohydrates Markets Food quality Off flavor Maxima Health promotion Carotene Flavonoids Food science Dietary minerals Mixtures Functional anatomy Taste Children Ashes Nutrition research Ascorbic acid Sensory properties Essential nutrients Elderly people Proteins Minerals Iron Carotenoids Hypertension Cheikhousman, Rana oth Enthalten in Nutrition & food science Bingley : Emerald, 1971 47(2017), 3, Seite 346 (DE-627)129450200 (DE-600)197380-0 (DE-576)014815788 0034-6659 nnns volume:47 year:2017 number:3 pages:346 https://search.proquest.com/docview/1907223210 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-ETH SSG-OLC-PHA SSG-OLC-DE-84 44.21 AVZ 58.34 AVZ 73.88 AVZ AR 47 2017 3 346 |
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PQ20170901 (DE-627)OLC1994269332 (DE-599)GBVOLC1994269332 (PRQ)g1110-1d9294c4603e4a703077c6273cd90ee766decc6d1fd3ba0d4d5eaf23510fe4a50 (KEY)0034392720170000047000300346nutritionalandsensoryevaluationofpumpkinbasedcucur DE-627 ger DE-627 rakwb eng 630 640 DNB 44.21 bkl 58.34 bkl 73.88 bkl AlJahani, Amani verfasserin aut Nutritional and sensory evaluation of pumpkin-based (cucurbita maxima) functional juice 2017 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Purpose Pumpkins are a rich source of essential nutrients, namely,[beta] -carotene, minerals and vitamins, and they are therefore suitable for making functional juice. This study aims to develop pumpkin-based functional juice and assess the acceptability of the product by various consumers. In total, 55 per cent of the panelists disliked the pumpkin juice because of its strong off-flavor. Consequently, different blends of pumpkin juice with mango, orange, strawberry and green apple juices were prepared and evaluated for global appreciation and descriptive sensory analysis. Methodology Pumpkins, green apples, mangos, oranges and strawberries were obtained from the local market. Four mixtures of juices were prepared by mixing pumpkin and mango juice (750/250, v/v), pumpkin and green apple juice (750/250, v/v), pumpkin and orange juice (750/250, v/v) and pumpkin with strawberry and orange juice (750/125/125, v/v/v). The contents of moisture ash, fiber, carbohydrate, crude protein and lipids were estimated according to AOAC methods.[beta] -Carotene, vitamin C and minerals were determined. A semi-trained panel consisting of 100 members assessed sensory characteristics of pumpkin juice and mixtures using a quantitative descriptive analysis method (QDA) for different attributes. Findings The findings show that the moisture, crude protein, fiber, ash and carbohydrate contents indicate that the developed pumpkin juice was rich in these essential nutrients. The fiber value in our study was lower than the value previously reported for pumpkin. The content of[beta] -carotene and vitamin C in the developed pumpkin juice was considerably higher than that reported previously for fruits. The values of calcium and iron of the current study were much higher than those previously reported in vegetable juices and mixtures. The sensory results revealed that the developed pumpkin-based juice blends are acceptable by the consumers. Originality value This study was carried out to develop a suitable formula for preparing functional juices from pumpkin, which is not consumed willingly by children and the elderly; the authors aimed to improve its taste and flavor by mixing it with different fruit juices. The results demonstrated that pumpkin juice is rich in essential nutrients such as vitamins, minerals and antioxidants, suggesting its health-promoting potential. Mixing pumpkin juice with mango juice or orange and strawberry juices significantly improved the sensory quality of the products. Strikingly, the formulated pumpkin juice mixtures received good acceptance and appreciation by children and the elderly, which could promote its use as a functional juice. Generally, pumpkin-based juice blends are rich in vitamins, minerals and antioxidants and can therefore be consumed as a functional beverage with potentially increased health-promoting characteristics. Using pumpkin for developing functional juices could add commercial value to pumpkins. Future studies should specifically focus on large-scale production and commercialization of these juice mixtures. Fruit juices Research Pumpkins Sensory evaluation Squashes Nutritional aspects Fruits Moisture Calcium Antioxidants Apples Methods Lipids Elderly Juices Acceptability Nutrients Health Evaluation Commercialization Vitamins Dietary fiber Older people Geriatrics Consumers Carbohydrates Markets Food quality Off flavor Maxima Health promotion Carotene Flavonoids Food science Dietary minerals Mixtures Functional anatomy Taste Children Ashes Nutrition research Ascorbic acid Sensory properties Essential nutrients Elderly people Proteins Minerals Iron Carotenoids Hypertension Cheikhousman, Rana oth Enthalten in Nutrition & food science Bingley : Emerald, 1971 47(2017), 3, Seite 346 (DE-627)129450200 (DE-600)197380-0 (DE-576)014815788 0034-6659 nnns volume:47 year:2017 number:3 pages:346 https://search.proquest.com/docview/1907223210 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-ETH SSG-OLC-PHA SSG-OLC-DE-84 44.21 AVZ 58.34 AVZ 73.88 AVZ AR 47 2017 3 346 |
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PQ20170901 (DE-627)OLC1994269332 (DE-599)GBVOLC1994269332 (PRQ)g1110-1d9294c4603e4a703077c6273cd90ee766decc6d1fd3ba0d4d5eaf23510fe4a50 (KEY)0034392720170000047000300346nutritionalandsensoryevaluationofpumpkinbasedcucur DE-627 ger DE-627 rakwb eng 630 640 DNB 44.21 bkl 58.34 bkl 73.88 bkl AlJahani, Amani verfasserin aut Nutritional and sensory evaluation of pumpkin-based (cucurbita maxima) functional juice 2017 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Purpose Pumpkins are a rich source of essential nutrients, namely,[beta] -carotene, minerals and vitamins, and they are therefore suitable for making functional juice. This study aims to develop pumpkin-based functional juice and assess the acceptability of the product by various consumers. In total, 55 per cent of the panelists disliked the pumpkin juice because of its strong off-flavor. Consequently, different blends of pumpkin juice with mango, orange, strawberry and green apple juices were prepared and evaluated for global appreciation and descriptive sensory analysis. Methodology Pumpkins, green apples, mangos, oranges and strawberries were obtained from the local market. Four mixtures of juices were prepared by mixing pumpkin and mango juice (750/250, v/v), pumpkin and green apple juice (750/250, v/v), pumpkin and orange juice (750/250, v/v) and pumpkin with strawberry and orange juice (750/125/125, v/v/v). The contents of moisture ash, fiber, carbohydrate, crude protein and lipids were estimated according to AOAC methods.[beta] -Carotene, vitamin C and minerals were determined. A semi-trained panel consisting of 100 members assessed sensory characteristics of pumpkin juice and mixtures using a quantitative descriptive analysis method (QDA) for different attributes. Findings The findings show that the moisture, crude protein, fiber, ash and carbohydrate contents indicate that the developed pumpkin juice was rich in these essential nutrients. The fiber value in our study was lower than the value previously reported for pumpkin. The content of[beta] -carotene and vitamin C in the developed pumpkin juice was considerably higher than that reported previously for fruits. The values of calcium and iron of the current study were much higher than those previously reported in vegetable juices and mixtures. The sensory results revealed that the developed pumpkin-based juice blends are acceptable by the consumers. Originality value This study was carried out to develop a suitable formula for preparing functional juices from pumpkin, which is not consumed willingly by children and the elderly; the authors aimed to improve its taste and flavor by mixing it with different fruit juices. The results demonstrated that pumpkin juice is rich in essential nutrients such as vitamins, minerals and antioxidants, suggesting its health-promoting potential. Mixing pumpkin juice with mango juice or orange and strawberry juices significantly improved the sensory quality of the products. Strikingly, the formulated pumpkin juice mixtures received good acceptance and appreciation by children and the elderly, which could promote its use as a functional juice. Generally, pumpkin-based juice blends are rich in vitamins, minerals and antioxidants and can therefore be consumed as a functional beverage with potentially increased health-promoting characteristics. Using pumpkin for developing functional juices could add commercial value to pumpkins. Future studies should specifically focus on large-scale production and commercialization of these juice mixtures. Fruit juices Research Pumpkins Sensory evaluation Squashes Nutritional aspects Fruits Moisture Calcium Antioxidants Apples Methods Lipids Elderly Juices Acceptability Nutrients Health Evaluation Commercialization Vitamins Dietary fiber Older people Geriatrics Consumers Carbohydrates Markets Food quality Off flavor Maxima Health promotion Carotene Flavonoids Food science Dietary minerals Mixtures Functional anatomy Taste Children Ashes Nutrition research Ascorbic acid Sensory properties Essential nutrients Elderly people Proteins Minerals Iron Carotenoids Hypertension Cheikhousman, Rana oth Enthalten in Nutrition & food science Bingley : Emerald, 1971 47(2017), 3, Seite 346 (DE-627)129450200 (DE-600)197380-0 (DE-576)014815788 0034-6659 nnns volume:47 year:2017 number:3 pages:346 https://search.proquest.com/docview/1907223210 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-ETH SSG-OLC-PHA SSG-OLC-DE-84 44.21 AVZ 58.34 AVZ 73.88 AVZ AR 47 2017 3 346 |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a2200265 4500</leader><controlfield tag="001">OLC1994269332</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230513145643.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">170721s2017 xx ||||| 00| ||eng c</controlfield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">PQ20170901</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1994269332</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1994269332</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(PRQ)g1110-1d9294c4603e4a703077c6273cd90ee766decc6d1fd3ba0d4d5eaf23510fe4a50</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(KEY)0034392720170000047000300346nutritionalandsensoryevaluationofpumpkinbasedcucur</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="q">DNB</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">44.21</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">73.88</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">AlJahani, Amani</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Nutritional and sensory evaluation of pumpkin-based (cucurbita maxima) functional juice</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2017</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Purpose Pumpkins are a rich source of essential nutrients, namely,[beta] -carotene, minerals and vitamins, and they are therefore suitable for making functional juice. This study aims to develop pumpkin-based functional juice and assess the acceptability of the product by various consumers. In total, 55 per cent of the panelists disliked the pumpkin juice because of its strong off-flavor. Consequently, different blends of pumpkin juice with mango, orange, strawberry and green apple juices were prepared and evaluated for global appreciation and descriptive sensory analysis. Methodology Pumpkins, green apples, mangos, oranges and strawberries were obtained from the local market. Four mixtures of juices were prepared by mixing pumpkin and mango juice (750/250, v/v), pumpkin and green apple juice (750/250, v/v), pumpkin and orange juice (750/250, v/v) and pumpkin with strawberry and orange juice (750/125/125, v/v/v). The contents of moisture ash, fiber, carbohydrate, crude protein and lipids were estimated according to AOAC methods.[beta] -Carotene, vitamin C and minerals were determined. A semi-trained panel consisting of 100 members assessed sensory characteristics of pumpkin juice and mixtures using a quantitative descriptive analysis method (QDA) for different attributes. Findings The findings show that the moisture, crude protein, fiber, ash and carbohydrate contents indicate that the developed pumpkin juice was rich in these essential nutrients. The fiber value in our study was lower than the value previously reported for pumpkin. The content of[beta] -carotene and vitamin C in the developed pumpkin juice was considerably higher than that reported previously for fruits. The values of calcium and iron of the current study were much higher than those previously reported in vegetable juices and mixtures. The sensory results revealed that the developed pumpkin-based juice blends are acceptable by the consumers. Originality value This study was carried out to develop a suitable formula for preparing functional juices from pumpkin, which is not consumed willingly by children and the elderly; the authors aimed to improve its taste and flavor by mixing it with different fruit juices. The results demonstrated that pumpkin juice is rich in essential nutrients such as vitamins, minerals and antioxidants, suggesting its health-promoting potential. Mixing pumpkin juice with mango juice or orange and strawberry juices significantly improved the sensory quality of the products. Strikingly, the formulated pumpkin juice mixtures received good acceptance and appreciation by children and the elderly, which could promote its use as a functional juice. Generally, pumpkin-based juice blends are rich in vitamins, minerals and antioxidants and can therefore be consumed as a functional beverage with potentially increased health-promoting characteristics. 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630 640 DNB 44.21 bkl 58.34 bkl 73.88 bkl Nutritional and sensory evaluation of pumpkin-based (cucurbita maxima) functional juice Fruit juices Research Pumpkins Sensory evaluation Squashes Nutritional aspects Fruits Moisture Calcium Antioxidants Apples Methods Lipids Elderly Juices Acceptability Nutrients Health Evaluation Commercialization Vitamins Dietary fiber Older people Geriatrics Consumers Carbohydrates Markets Food quality Off flavor Maxima Health promotion Carotene Flavonoids Food science Dietary minerals Mixtures Functional anatomy Taste Children Ashes Nutrition research Ascorbic acid Sensory properties Essential nutrients Elderly people Proteins Minerals Iron Carotenoids Hypertension |
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ddc 630 bkl 44.21 bkl 58.34 bkl 73.88 misc Fruit juices misc Research misc Pumpkins misc Sensory evaluation misc Squashes misc Nutritional aspects misc Fruits misc Moisture misc Calcium misc Antioxidants misc Apples misc Methods misc Lipids misc Elderly misc Juices misc Acceptability misc Nutrients misc Health misc Evaluation misc Commercialization misc Vitamins misc Dietary fiber misc Older people misc Geriatrics misc Consumers misc Carbohydrates misc Markets misc Food quality misc Off flavor misc Maxima misc Health promotion misc Carotene misc Flavonoids misc Food science misc Dietary minerals misc Mixtures misc Functional anatomy misc Taste misc Children misc Ashes misc Nutrition research misc Ascorbic acid misc Sensory properties misc Essential nutrients misc Elderly people misc Proteins misc Minerals misc Iron misc Carotenoids misc Hypertension |
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nutritional and sensory evaluation of pumpkin-based (cucurbita maxima) functional juice |
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Nutritional and sensory evaluation of pumpkin-based (cucurbita maxima) functional juice |
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Purpose Pumpkins are a rich source of essential nutrients, namely,[beta] -carotene, minerals and vitamins, and they are therefore suitable for making functional juice. This study aims to develop pumpkin-based functional juice and assess the acceptability of the product by various consumers. In total, 55 per cent of the panelists disliked the pumpkin juice because of its strong off-flavor. Consequently, different blends of pumpkin juice with mango, orange, strawberry and green apple juices were prepared and evaluated for global appreciation and descriptive sensory analysis. Methodology Pumpkins, green apples, mangos, oranges and strawberries were obtained from the local market. Four mixtures of juices were prepared by mixing pumpkin and mango juice (750/250, v/v), pumpkin and green apple juice (750/250, v/v), pumpkin and orange juice (750/250, v/v) and pumpkin with strawberry and orange juice (750/125/125, v/v/v). The contents of moisture ash, fiber, carbohydrate, crude protein and lipids were estimated according to AOAC methods.[beta] -Carotene, vitamin C and minerals were determined. A semi-trained panel consisting of 100 members assessed sensory characteristics of pumpkin juice and mixtures using a quantitative descriptive analysis method (QDA) for different attributes. Findings The findings show that the moisture, crude protein, fiber, ash and carbohydrate contents indicate that the developed pumpkin juice was rich in these essential nutrients. The fiber value in our study was lower than the value previously reported for pumpkin. The content of[beta] -carotene and vitamin C in the developed pumpkin juice was considerably higher than that reported previously for fruits. The values of calcium and iron of the current study were much higher than those previously reported in vegetable juices and mixtures. The sensory results revealed that the developed pumpkin-based juice blends are acceptable by the consumers. Originality value This study was carried out to develop a suitable formula for preparing functional juices from pumpkin, which is not consumed willingly by children and the elderly; the authors aimed to improve its taste and flavor by mixing it with different fruit juices. The results demonstrated that pumpkin juice is rich in essential nutrients such as vitamins, minerals and antioxidants, suggesting its health-promoting potential. Mixing pumpkin juice with mango juice or orange and strawberry juices significantly improved the sensory quality of the products. Strikingly, the formulated pumpkin juice mixtures received good acceptance and appreciation by children and the elderly, which could promote its use as a functional juice. Generally, pumpkin-based juice blends are rich in vitamins, minerals and antioxidants and can therefore be consumed as a functional beverage with potentially increased health-promoting characteristics. Using pumpkin for developing functional juices could add commercial value to pumpkins. Future studies should specifically focus on large-scale production and commercialization of these juice mixtures. |
| abstractGer |
Purpose Pumpkins are a rich source of essential nutrients, namely,[beta] -carotene, minerals and vitamins, and they are therefore suitable for making functional juice. This study aims to develop pumpkin-based functional juice and assess the acceptability of the product by various consumers. In total, 55 per cent of the panelists disliked the pumpkin juice because of its strong off-flavor. Consequently, different blends of pumpkin juice with mango, orange, strawberry and green apple juices were prepared and evaluated for global appreciation and descriptive sensory analysis. Methodology Pumpkins, green apples, mangos, oranges and strawberries were obtained from the local market. Four mixtures of juices were prepared by mixing pumpkin and mango juice (750/250, v/v), pumpkin and green apple juice (750/250, v/v), pumpkin and orange juice (750/250, v/v) and pumpkin with strawberry and orange juice (750/125/125, v/v/v). The contents of moisture ash, fiber, carbohydrate, crude protein and lipids were estimated according to AOAC methods.[beta] -Carotene, vitamin C and minerals were determined. A semi-trained panel consisting of 100 members assessed sensory characteristics of pumpkin juice and mixtures using a quantitative descriptive analysis method (QDA) for different attributes. Findings The findings show that the moisture, crude protein, fiber, ash and carbohydrate contents indicate that the developed pumpkin juice was rich in these essential nutrients. The fiber value in our study was lower than the value previously reported for pumpkin. The content of[beta] -carotene and vitamin C in the developed pumpkin juice was considerably higher than that reported previously for fruits. The values of calcium and iron of the current study were much higher than those previously reported in vegetable juices and mixtures. The sensory results revealed that the developed pumpkin-based juice blends are acceptable by the consumers. Originality value This study was carried out to develop a suitable formula for preparing functional juices from pumpkin, which is not consumed willingly by children and the elderly; the authors aimed to improve its taste and flavor by mixing it with different fruit juices. The results demonstrated that pumpkin juice is rich in essential nutrients such as vitamins, minerals and antioxidants, suggesting its health-promoting potential. Mixing pumpkin juice with mango juice or orange and strawberry juices significantly improved the sensory quality of the products. Strikingly, the formulated pumpkin juice mixtures received good acceptance and appreciation by children and the elderly, which could promote its use as a functional juice. Generally, pumpkin-based juice blends are rich in vitamins, minerals and antioxidants and can therefore be consumed as a functional beverage with potentially increased health-promoting characteristics. Using pumpkin for developing functional juices could add commercial value to pumpkins. Future studies should specifically focus on large-scale production and commercialization of these juice mixtures. |
| abstract_unstemmed |
Purpose Pumpkins are a rich source of essential nutrients, namely,[beta] -carotene, minerals and vitamins, and they are therefore suitable for making functional juice. This study aims to develop pumpkin-based functional juice and assess the acceptability of the product by various consumers. In total, 55 per cent of the panelists disliked the pumpkin juice because of its strong off-flavor. Consequently, different blends of pumpkin juice with mango, orange, strawberry and green apple juices were prepared and evaluated for global appreciation and descriptive sensory analysis. Methodology Pumpkins, green apples, mangos, oranges and strawberries were obtained from the local market. Four mixtures of juices were prepared by mixing pumpkin and mango juice (750/250, v/v), pumpkin and green apple juice (750/250, v/v), pumpkin and orange juice (750/250, v/v) and pumpkin with strawberry and orange juice (750/125/125, v/v/v). The contents of moisture ash, fiber, carbohydrate, crude protein and lipids were estimated according to AOAC methods.[beta] -Carotene, vitamin C and minerals were determined. A semi-trained panel consisting of 100 members assessed sensory characteristics of pumpkin juice and mixtures using a quantitative descriptive analysis method (QDA) for different attributes. Findings The findings show that the moisture, crude protein, fiber, ash and carbohydrate contents indicate that the developed pumpkin juice was rich in these essential nutrients. The fiber value in our study was lower than the value previously reported for pumpkin. The content of[beta] -carotene and vitamin C in the developed pumpkin juice was considerably higher than that reported previously for fruits. The values of calcium and iron of the current study were much higher than those previously reported in vegetable juices and mixtures. The sensory results revealed that the developed pumpkin-based juice blends are acceptable by the consumers. Originality value This study was carried out to develop a suitable formula for preparing functional juices from pumpkin, which is not consumed willingly by children and the elderly; the authors aimed to improve its taste and flavor by mixing it with different fruit juices. The results demonstrated that pumpkin juice is rich in essential nutrients such as vitamins, minerals and antioxidants, suggesting its health-promoting potential. Mixing pumpkin juice with mango juice or orange and strawberry juices significantly improved the sensory quality of the products. Strikingly, the formulated pumpkin juice mixtures received good acceptance and appreciation by children and the elderly, which could promote its use as a functional juice. Generally, pumpkin-based juice blends are rich in vitamins, minerals and antioxidants and can therefore be consumed as a functional beverage with potentially increased health-promoting characteristics. Using pumpkin for developing functional juices could add commercial value to pumpkins. Future studies should specifically focus on large-scale production and commercialization of these juice mixtures. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a2200265 4500</leader><controlfield tag="001">OLC1994269332</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230513145643.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">170721s2017 xx ||||| 00| ||eng c</controlfield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">PQ20170901</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1994269332</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1994269332</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(PRQ)g1110-1d9294c4603e4a703077c6273cd90ee766decc6d1fd3ba0d4d5eaf23510fe4a50</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(KEY)0034392720170000047000300346nutritionalandsensoryevaluationofpumpkinbasedcucur</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="q">DNB</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">44.21</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">73.88</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">AlJahani, Amani</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Nutritional and sensory evaluation of pumpkin-based (cucurbita maxima) functional juice</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2017</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Purpose Pumpkins are a rich source of essential nutrients, namely,[beta] -carotene, minerals and vitamins, and they are therefore suitable for making functional juice. This study aims to develop pumpkin-based functional juice and assess the acceptability of the product by various consumers. In total, 55 per cent of the panelists disliked the pumpkin juice because of its strong off-flavor. Consequently, different blends of pumpkin juice with mango, orange, strawberry and green apple juices were prepared and evaluated for global appreciation and descriptive sensory analysis. Methodology Pumpkins, green apples, mangos, oranges and strawberries were obtained from the local market. Four mixtures of juices were prepared by mixing pumpkin and mango juice (750/250, v/v), pumpkin and green apple juice (750/250, v/v), pumpkin and orange juice (750/250, v/v) and pumpkin with strawberry and orange juice (750/125/125, v/v/v). The contents of moisture ash, fiber, carbohydrate, crude protein and lipids were estimated according to AOAC methods.[beta] -Carotene, vitamin C and minerals were determined. A semi-trained panel consisting of 100 members assessed sensory characteristics of pumpkin juice and mixtures using a quantitative descriptive analysis method (QDA) for different attributes. Findings The findings show that the moisture, crude protein, fiber, ash and carbohydrate contents indicate that the developed pumpkin juice was rich in these essential nutrients. The fiber value in our study was lower than the value previously reported for pumpkin. The content of[beta] -carotene and vitamin C in the developed pumpkin juice was considerably higher than that reported previously for fruits. The values of calcium and iron of the current study were much higher than those previously reported in vegetable juices and mixtures. The sensory results revealed that the developed pumpkin-based juice blends are acceptable by the consumers. Originality value This study was carried out to develop a suitable formula for preparing functional juices from pumpkin, which is not consumed willingly by children and the elderly; the authors aimed to improve its taste and flavor by mixing it with different fruit juices. The results demonstrated that pumpkin juice is rich in essential nutrients such as vitamins, minerals and antioxidants, suggesting its health-promoting potential. Mixing pumpkin juice with mango juice or orange and strawberry juices significantly improved the sensory quality of the products. Strikingly, the formulated pumpkin juice mixtures received good acceptance and appreciation by children and the elderly, which could promote its use as a functional juice. Generally, pumpkin-based juice blends are rich in vitamins, minerals and antioxidants and can therefore be consumed as a functional beverage with potentially increased health-promoting characteristics. Using pumpkin for developing functional juices could add commercial value to pumpkins. 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