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

• Published in: Czech Journal of Food Sciences Vol. 32; no. 2; pp. 182 - 187
• Main Authors: Gabrovska, D., Food Research Institute, Prague (Czech Republic), Ouhrabkova, J., Food Research Institute, Prague (Czech Republic), Rysova, J., Food Research Institute, Prague (Czech Republic), Holasova, M., Food Research Institute, Prague (Czech Republic), Fiedlerova, V., Food Research Institute, Prague (Czech Republic), Laknerova, I., Food Research Institute, Prague (Czech Republic), Winterova, R., Food Research Institute, Prague (Czech Republic), Eichlerova, E., Food Research Institute, Prague (Czech Republic), Erban, V., Food Research Institute, Prague (Czech Republic), Strohalm, J., Food Research Institute, Prague (Czech Republic), Nemeckova, I., Dairy Research Institute, Prague (Czech Republic), Houska, M., Food Research Institute, Prague (Czech Republic)
• Format: Journal Article
• Language: English
• Published: Prague Czech Academy of Agricultural Sciences (CAAS) 01.01.2014; Czech Academy of Agricultural Sciences
• Subjects: ACIDIFICACION; ACIDIFICATION; AIL; AJO; ALMACENAMIENTO; ANALISIS MICROBIOLOGICO; ANALYSE MICROBIOLOGIQUE; ANTIOXIDANTES; ANTIOXIDANTS; ANTIOXYDANT; APIO; Ascorbic acid; BEETROOT; BETTERAVE POTAGERE; bioactive substances; BIOLOGICAL PROPERTIES; BROCCOLI; BROCOLI; BROCULI; CAROTTE; CARROTS; CELERI; CELERY; CHEMICAL COMPOSITION; CHIRIVIA; COMPOSICION QUIMICA; COMPOSITION CHIMIQUE; CONCOMBRE; CONTENIDO DE HUMEDAD; CONTENIDO DE LIPIDOS; CONTENIDO PROTEICO; CUCUMBERS; DIETARY FIBRES; ENERGY VALUE; EXPERIMENTACION EN LABORATORIO; EXPERIMENTATION EN LABORATOIRE; FIBRA DE LA DIETA; FIBRE ALIMENTAIRE; GARLIC; High pressure; HIGH PRESSURE TECHNOLOGY; HORTALIZAS; JUGO DE HORTALIZAS; juice; Juices; JUS DE LEGUME; LABORATORY EXPERIMENTATION; LEGUME; LIPID CONTENT; MICROBIOLOGICAL ANALYSIS; microbiological evaluations; MOISTURE CONTENT; Nutrition; NUTRITIVE VALUE; PANAIS; PARSNIPS; PASTEURISATION; PASTEURIZACION; PASTEURIZATION; PEPINO; POLIFENOLES; POLYPHENOL; POLYPHENOLS; PRODUCTOS A BASE DE HORTALIZAS; PRODUIT A BASE DE LEGUME; PROPIEDADES BIOLOGICAS; PROPRIETE BIOLOGIQUE; PROTEIN CONTENT; REMOLACHA; Sauerkraut; Sensory evaluation; STOCKAGE; STORAGE; TECHNOLOGIE HAUTE PRESSION; TECNOLOGIA ALTA PRESION; TEMPERATURA; TEMPERATURE; TEMPS; TENEUR EN EAU; TENEUR EN LIPIDES; TENEUR EN PROTEINES; TIEMPO; TIME; VALEUR ENERGETIQUE; VALEUR NUTRITIVE; VALOR ENERGETICO; VALOR NUTRITIVO; vegetable; VEGETABLE JUICES; VEGETABLE PRODUCTS; VEGETABLES; Vitamin C; ZANAHORIA
• ISSN: 1212-1800; 1805-9317; 1805-9317
• DOI: 10.17221/172/2013-cjfs

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.