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• W1966616170 abstract "In the present study, the production of a reduced-sugar pomegranate juice jelly supplemented with an aqueous extract of pomegranate peel (PE) is described. Influence of different carbohydrate polymers (guar (G), xanthan (X) and tragacanth (T) gums) on rheological properties was studied. Combination GXT presented the most similar rheological behaviour to commercial jelly. Jelly (J) and jelly with PE (JE) were stored at 4 °C over an 8 week period for physical, chemical, antioxidant, microbiological and sensory analysis. J and JE showed similar values for °Brix, colour and Aw, though the pH of JE was lower than J. Thiol and phenolic compounds were higher in JE than in J. Antioxidant activity (radical scavenging activity and autoxidation of linoleic acid) was higher in JE than in J at 0 weeks, and were decreasing with time. Pomegranate juice with additives was generally less accepted than J and JE." @default.
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• W1966616170 date "2013-01-01" @default.
• W1966616170 modified "2023-10-15" @default.
• W1966616170 title "Quality and antioxidant properties of a reduced-sugar pomegranate juice jelly with an aqueous extract of pomegranate peels" @default.
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• W1966616170 doi "https://doi.org/10.1016/j.foodchem.2012.07.039" @default.
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