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:: Volume 7, Issue 5 (Winter Supplement 2013) ::
2013, 7(5): 176-185 Back to browse issues page
Evaluation some chemical and organoleptic properties of pear, apple and quince
S Sohrabvandi *, P Oroognia, M Soleymani, MR Koushki
Abstract:   (10162 Views)
Background and Objective: Fruity teas are interested because of its sensory, nutritional, and medicinal properties. In this study, effects of fruit type and brewing time on some mineral, sugar and protein content and organoleptic characteristics of fruity tea were evaluated. Materials and Methods: After production of fruity tea, some nutritional properties were analysized by atomic absorption spectroscopy, Lane-Eynon and Kjeldal. The means related to different treatments were significantly compared using ANOVA test (p<0.05). Sensory attributes of final products were done by DUO test. Results: After 10 min brewing, the highest extraction percentage of Mg and protein, Fe and sucrose, and Ca contents were belonging to pear, apple, and quince, respectively. After 20 min brewing, the greatest extraction percentage of Mg and protein, sucrose, and Ca contents were resulted for pear, apple, and quince, respectively. Increasing the duration of brewing time to 10 min did not noticeably affect the extraction content of nutrients from dried fruits but influence the organoleptic properties of fruity tea. Apple tea prepared with 20 min b prepared with 20 min brewing was the best sensory acceptability in flavor and color points. After that, the taste of pear and color of quince tea were ranked in the second stage of acceptability. Conclusion: According to the results of nutritional material and sensory attributes, all of fruity teas with 20 min brewing had higher acceptability. Keywords: Apple, Fruity tea, Mineral, Pear, Quince
Keywords: Apple, Fruity tea, Mineral, Pear, Quince
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Type of Study: Research | Subject: Food Science
Received: 2013/02/25 | Accepted: 2013/11/19 | Published: 2013/11/19
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Sohrabvandi S, Oroognia P, Soleymani M, Koushki M. Evaluation some chemical and organoleptic properties of pear, apple and quince. Iranian Journal of Nutrition Sciences & Food Technology. 2013; 7 (5) :176-185
URL: http://nsft.sbmu.ac.ir/article-1-1000-en.html


Volume 7, Issue 5 (Winter Supplement 2013) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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