ISSN 2285-1364, ISSN CD-ROM 2285-5521, ISSN ONLINE 2285-1372, ISSN-L 2285-1364


Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XVII
Written by Andreea STAN, Mona Elena POPA

Numerous studies have documented the prevention of certain chronically diseases, e.g. hypertension, coronary heart diseases, and the risk of stroke by consuming an adequate amount of fruits and vegetables.To increase the intake of phytochemicals, the food industry offers smoothies as an alternative or addition to the consumption of fresh fruits.Their production is based on the usage of the entire fruit, which is processed from pulp to puree, the seeds and the peel being removed. To develop different flavors and to obtain the appropriate texture of the final product the juice from the corresponding fruits is used as well. Smoothie products are characterized by a high concentration of nutrients and a low content of energy.The aim of this study is to develop new high quality products based on mixtures of pressed and squeezed fruit without adding preservatives, stabilizers or chemical correctors of pH and acidity. For this purpose, some mixtures of several pressed fruit like apples, pears, bananas, mango, peaches, cherry, strawberries and orange, maracuja, apples or grapes juices, have been made.The sensorial analysis tests have shown that a Brix degree equal with 13 and a pH smaller than 4, are the ideal values for the microbiologic stability of the newly developed products. These values have been corrected by the addition of grape juice for the samples with a low pH and a low Brix degree and by the addition of orange juice for the samples with a high pH and a high Brix degree.The structure and the physico-chemical properties of the smoothies have an essential role in the increase of taste as well as the sensorial perception of the consumers. The texture is a critical attribute of quality which influences the consumer’s acceptance of the smoothies, being in this way of a major interest in the development of the product

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