Physico-chemical and sensory characteristics of jellies made from seven grapevine (Vitis vinifera L.) varieties

Abstract

Jellies of seven grapevine varieties were physico-chemical and sensorial characterized for the first time. Jellies differed significantly in moisture and ash contents, colour, pH, acidity and antioxidant activities. 'Tinta Carvalha' was the darkest and redness jelly, showing the highest antioxidant activity. Regarding sensory characteristics, no significant differences in the appearance, taste, sweetness, acidity and global assessment were observed among jellies. Nevertheless, these attributes were positively evaluated. In conclusion, the production of different jellies will allow the valorisation of grapevine varieties with less potential for wine production, helping to preserve biodiversity, and be an economic alternative to grape producers who may elaborate an enjoyable product with interesting bioactivity. Key words:grapevine, jellies, physico-chemical characterization, antioxidant activity, sensory analysis IZVLEČEK FIZIKALNO-KEMIČNE IN SENZORIČNE LASTNOSTI ŽELEJEV NAREJENIH IZ SEDMIH SORT GROZDJA (Vitis vinifera L.)Fizikalno-kemične in senzorične lastnosti sedmih sort grozdja so bile prvič analizirane. Želeji so se značilno razlikovali v vsebnosti vode in pepela, v barvi, pH, kislosti in antioksidativni aktivnosti. Žele pripravljen iz sorte 'Tinta Carvalha' je bil najtemnejši in najbolj rdeč. V senzoričnih lastnostih med želeji ni bilo značilnih razlik v izgledu, okusu, sladkosti, kislosti in celotni oceni, vendar so bile te lastnosti pozitivno ovrednotene. Sklepamo, da bo izdelava različnih želejev omogočala ovrednotenje tistih sort vinske trte, ki imajo manjši potencial za pridelavo vina, kar bo prispevalo k ohranjanju raznolikosti žlahtne vinske trte in bo ekonomska alternativa vinogradnikom za izdelavo koristnega izdelka z zanimivo bioaktivnostjo.

Preparation and Sensorial Evaluation of Pickles, Jam, Jelly and Squash Developed from Jackfruit (Artocarpus heterophyllus)

“…Singh and Chandra (2012) concluded that fruit jelly prepared with guava extract and carrot juice ratio of 75:25 was superior. On the contrary, this result differs from the study of Fernandes et al (2014), observed no significant differences in the appearance, taste, sweetness, acidity and global assessment but significant differences on color among 7 grape jellies.…”

Development and optimization of cactus pear fruit jelly supplemented with Moringa oleifera leaf extract

“…Simplex Centroid Design was used to generate ten experimental units from three ingredients (Cactus fruit juice (CFJ), M. oleifera Extract (MOE) and Table Sugar (TS)) using D-optimal Mixture design in Minitab version 16 statistical software. The lower and upper percentage values of the three ingredients (CFJ: 60%–80%, MOE: 0%–20%, and TS: 20%–40%) were determined considering previous research findings on jelly preparation ( Fernandes et al., 2015 ; Curi et al., 2017 ; Purba et al., 2018 ; Panchal et al., 2018 ).…”