Sensory characteristics and antioxidant capacity of red raspberry extract as a preservative in fruity flavoured beverages.

Content Provider	Europe PMC
Author	Ozarda, Ozlem Barla Demirkoz, Asli Özdemir, Murat
Abstract	Sensory evaluation is a critical process in product development and consumer research. It is a fastly growing field due to innovation of novel techniques. The objective of this study was determination of sensory properties of red raspberry extract in fruity flavoured beverages comparison to the synthetic preservatives. For this purpose, an organoleptic stability study on fruity flavoured beverages was conducted storing them at several temperatures (room temperature, 2 ± 2 °C and 40 ± 2 °C) in the dark for 3 months. Sensory quality of beverages was analysed. Difference in pH and data obtained from °Brix measurements during storage was evaluated statistically. Room temperature and 40 ± 2 °C were detected to affect sensory characteristics of beverages. Highest variations were observed at 40 ± 2 °C. Beverages stored at 2 ± 2 °C displayed most acceptable appearance in organoleptic evaluation and insignificant change occured. It was also found that red raspberry extract provided stable sensory effects, color, flavour and taste, in beverages compared to synthetic preservatives at 2 ± 2 °C.
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ISSN	00221155
Volume Number	52
DOI	10.1007/s13197-015-1763-x
PubMed Central reference number	PMC4573134
Issue Number	10
PubMed reference number	26396417
Journal	Journal of Food Science and Technology [J Food Sci Technol]
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2015-02-17
Publisher Place	New Delhi
Access Restriction	Open
Rights License	© Association of Food Scientists & Technologists (India) 2015
Subject Keyword	Sensory characteristics Red raspberry extract Fruity flavoured beverages Antioxidant capacity Synthetic preservatives
Content Type	Text
Resource Type	Article
Subject	Food Science