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Influence of Additions of Seeds and Stems on the Properties of Processed Campbell Grape Juice  

Cabrera, Shirley G. (Department of Food Science & Technology, Kyungpook National University)
Lee, Yun-Rae (Department of Food Science & Technology, Kyungpook National University)
Kim, Sang-Tae (Department of Food Science & Technology, Kyungpook National University)
Moon, Kwang-Deog (Department of Food Science & Technology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.14, no.3, 2007 , pp. 256-262 More about this Journal
Abstract
Grape juice, one of the most valuable fruit derived product has large amounts of phenolic compounds which provide many of the health benefits. Campbell grape juice, divided into Sample A(without seeds and stems), Sample B(with seeds only), Sample C(with seeds and stems) were processed and assessed for its components, sensorial attributes and functional properties as influenced by the addition of seeds and stems. The presence of seeds and stems in the processing of Campbell grape juice has significant effects on pH and total soluble solids($^{\circ}Brix$) but showed no significant effects on other physicochemical and color properties and corresponds to an increase in total phenolics, radical scavenging activity, total anthocyanin and total flavonoid The sensory evaluation showed that there is no significant differences among the samples but were all liked moderately to very much by the panelists. The result of this study demonstrated that seeds and stems can be included in the processing of Campbell grape juice as it enhances the juice functional properties without altering its physicochemical and sensorial properties.
Keywords
grape juice; antioxidant; quality; total phenol; total anthocyanin; total flavonoid;
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