title: Qualitative comparison of blackcurrant and blackcurrant--whey beverages.
abstract: This study provides a qualitative comparison of blackcurrant and blackcurrant-whey beverages over a 12-month storage period. The amount of extract in the beverages was established as 12%, of which 25% was blackcurrant concentrate. Acid whey was used for the production of blackcurrant-whey beverages. In comparison to blackcurrant-whey beverages, blackcurrant beverages contained significantly more glucose, fructose, sucrose, polyphenols and vitamins C and B1. They also had a higher level of antioxidant activity against ABTS•+ and DPPH, with the difference ranging from 2% to 46%. On the other hand, blackcurrant-whey beverages contained more ash, proteins and vitamin B2 and the presence of lactose was detected. They were also characterized by higher color parameter values evaluated according to the CIE system. A general sensory evaluation awarded blackcurrant beverages with 0.5-1.3 more points than blackcurrant-whey beverages. A descriptive flavor analysis found that blackcurrant taste dominated in both types of beverages; however, in blackcurrant-whey beverages, the taste and smell of whey were also discernible. Changes in the quality of the beverages were observed during the storage period, notably a decrease in their antioxidant properties.
authors.affiliation: Department of Raw Material and Processing of Fruit and Vegetables, Agricultural University of Krakow, 122 Balicka Street, 30-149 Krakow, Poland. rrgjawor@cyf-kr.edu.pl
authors.forename: G
authors.initials: G
authors.lastname: Jaworska
authors.forename: M
authors.initials: M
authors.lastname: Sady
authors.forename: T
authors.initials: T
authors.lastname: Grega
authors.forename: E
authors.initials: E
authors.lastname: Bernaś
authors.forename: K
authors.initials: K
authors.lastname: Pogoń
mesh_terms: D000975:Antioxidants / Q000032:analysis; D001628:Beverages / Q000032:analysis*; D055598:Chemical Phenomena; D004040:Dietary Carbohydrates / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005260:Female; D005511:Food Handling; D005518:Food Preferences; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D008297:Male; D008894:Milk Proteins / Q000032:analysis* / Q000737:chemistry; D010858:Pigmentation; D010936:Plant Extracts / Q000032:analysis / Q000737:chemistry; D011044:Poland; D059808:Polyphenols / Q000032:analysis; D011786:Quality Control; D031965:Ribes / Q000737:chemistry*; D012677:Sensation; D014815:Vitamins / Q000032:analysis; D000067816:Whey Proteins
chemical_list: D000975:Antioxidants; D004040:Dietary Carbohydrates; D004044:Dietary Proteins; D008894:Milk Proteins; D010936:Plant Extracts; D059808:Polyphenols; D014815:Vitamins; D000067816:Whey Proteins