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Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments - nutritional and sensory evaluation

Author

Listed:
  • Dana Gabrovská

    (Food Research Institute in Prague, Prague, Czech Republic)

  • Jarmila Ouhrabková

    (Food Research Institute in Prague, Prague, Czech Republic)

  • Jana Rysová

    (Food Research Institute in Prague, Prague, Czech Republic)

  • Marie Holasová

    (Food Research Institute in Prague, Prague, Czech Republic)

  • Vlasta Fiedlerová

    (Food Research Institute in Prague, Prague, Czech Republic)

  • Ivana Laknerová

    (Food Research Institute in Prague, Prague, Czech Republic)

  • Renata Winterová

    (Food Research Institute in Prague, Prague, Czech Republic)

  • Eva Eichlerová

    (Food Research Institute in Prague, Prague, Czech Republic)

  • Vladimír Erban

    (Food Research Institute in Prague, Prague, Czech Republic)

  • Jan Strohalm

    (Food Research Institute in Prague, Prague, Czech Republic)

  • Irena Němečková

    (Dairy Research Institute, Ltd., Prague, Czech Republic)

  • Milan Houška

    (Food Research Institute in Prague, Prague, Czech Republic)

Abstract

The goal of this work was to design mixed vegetable (vegetable-fruit) juices which are preserved by high pressure, have an increased content of bioactive substances, are made from locally available produce, and offer excellent nutrition and appealing taste. The new products were prepared on laboratory scale units and underwent nutritional, microbiological, and sensory evaluations. The basic composition, total polyphenol content, ascorbic acid content, and total antioxidant activity were determined.

Suggested Citation

  • Dana Gabrovská & Jarmila Ouhrabková & Jana Rysová & Marie Holasová & Vlasta Fiedlerová & Ivana Laknerová & Renata Winterová & Eva Eichlerová & Vladimír Erban & Jan Strohalm & Irena Němečková & Milan H, 2014. "Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments - nutritional and sensory evaluation," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(2), pages 182-187.
    • Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:2:id:172-2013-cjfs
    DOI: 10.17221/172/2013-CJFS
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