Czech J. Food Sci., 2014, 32(2):182-187 | DOI: 10.17221/172/2013-CJFS

Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments - nutritional and sensory evaluationOriginal Paper

Dana Gabrovská1, Jarmila Ouhrabková1, Jana Rysová1, Marie Holasová1, Vlasta Fiedlerová1, Ivana Laknerová1, Renata Winterová1, Eva Eichlerová1, Vladimír Erban1, Jan Strohalm1, Irena Němečková2, Milan Houška1
1 Food Research Institute in Prague, Prague, Czech Republic
2 Dairy Research Institute, Ltd., Prague, Czech Republic

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.

Keywords: juice; vegetable; sauerkraut; bioactive substances; microbiological evaluations

Published: April 30, 2014  Show citation

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Gabrovská D, Ouhrabková J, Rysová J, Holasová M, Fiedlerová V, Laknerová I, et al.. Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments - nutritional and sensory evaluation. Czech J. Food Sci. 2014;32(2):182-187. doi: 10.17221/172/2013-CJFS.
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