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Physicochemical and Sensory Properties, and Bioactive Compounds of Blended Grape Juice from Different Grape Varieties  

Cabrera, Shirley G. (Department of Food Science & Technology, Kyungpook National University)
Jang, Ji-Hyun (Department of Food Science & Technology, Kyungpook National University)
Lee, Hyeon-Jeong (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.15, no.6, 2008 , pp. 783-790 More about this Journal
Abstract
Campbell juice (25%, 50%, 70% and 90%) was blended with different concentrations (10%, 25%, 30% and 50%) of juice from a range of grape varieties including Kyoho, Steuben and MBA. The concentrations of Campbell and the grape variety juices influenced the physicochemical characteristics of the blended grape juice. As the concentration of Campbell juice increased, there was an increase in the mean content of bioactive compounds including total phenolics, anthocyanin and flavonoids, and the radical scavenging activity increased. The treatment containing 25% juice from the various grape varieties had the lowest level of bioactive compounds. A sensory evaluation showed there was no significant difference among the blended juice samples in terms of aroma. The sample comprising 50% Campbell + 50% Kyoho was the most acceptable in terms of taste and overall acceptability, while the sample comprising 90% Campbell + 10% MBA was the most acceptable in terms of color and aroma.
Keywords
grape juice; juice blend; total phenolics; radical scavenging activity; total flavonoid; total anthocyanin;
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