All the tested C samples inhibited Bacillus subtilis and had an average OA of 6.6 points. AJ prepared from frozen apples had 11.1% higher OA and 45.9%, 50.4%, and 33.3% higher fructose, glucose, and saccharose concentrations, respectively. For AJ fermentation, lactic acid bacteria (LAB) strains possessing antimicrobial properties (LUHS122- L. In addition, the volatile compound (VC) profile, and physicochemical and antimicrobial characteristics of the developed combinations were analyzed. First, the most appropriate combination was selected by evaluating overall acceptability (OA) and emotions induced for consumers (EIC). To implement the aim of this study, combinations based on AJ, prepared from fresh and frozen apples, apple cider (C) samples (No.1, No.2, No.3, and No.4), and apple vinegar (V) were used. In addition, different texture-forming (gelatin, pectin) and sweetening (stevia, xylitol) agents were tested. The aim of this study was to develop nutraceutical chewing candy (NCC) formulations based on acetic, alcoholic, and lactofermented apple juice (AJ) products.
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