engleski

Sensory Evaluation of Apple Juices Enriched by Plant Extracts

Consumer demand for functional food is constantly growing due to the scientific evidences that support the positive effect of these foods on human health. Moreover, plant extracts, as rich in phytochemicals, are becoming more used as food preservatives and antioxidants from natural sources in foods formulation such as fruit juices and derived products. Apple juice (AJ)A, is one of the most popular fruit juices due to its nutritional and sensory value, could represent a basis for functional food production. Hence, the goal of this study was to characterize sensory profile of apple juice enriched with plant extracts of several medicinal and Mediterranean herbs such as elderberry (Sambucus nigra), tilia (Tilia cordata), common thyme (Thymus vulgaris), Breckland thyme (Thymus serpyllum) and lemon balm (Melissa officinalis) in different concentrations (0.5, 1.0, 1.5, 2.0 and 2.5%). A quantitative descriptive analysis (QDA) was used to evaluate following properties: colour (intensity), aroma (apple, plant, cooked, strange), odour (apple, plant, strange), and taste (acidic, sweet, apple, plant, harmony, offtaste). Obtained results showed that AJ with addition of plant extracts in lower concentrations (0.5, 1.0 and 1.5%) were more acceptable than those in higher concentrations (2.0 and 2.5%). Thyme and wild thyme extracts were found to be the most suitable for formulation of functional apple juice due to highest sensory scores for several desirable sensory properties.

Apple juice ; plant extract ; sensory ; medicinal and Mediterranean herbs

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