This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Faculty of Technology, University of Banja Luka , Banja Luka , Bosnia and Herzegovina
Center of secondary schools in Trebinje , Trebinje , Bosnia and Herzegovina
Faculty of Technology, University of Banja Luka , Banja Luka , Bosnia and Herzegovina
Faculty of Technology, University of Banja Luka , Banja Luka , Bosnia and Herzegovina
Faculty of Technology, University of Banja Luka , Banja Luka , Bosnia and Herzegovina
The main aim of this paper was the development of a new product, cornelian cherry topping, with a defined viscosity suitable for use in the confectionary industry. In addition, the quality of the fruit pulp and selected sample, phenolic composition and antioxidant activity were determined. Pectin was used to achieve the appropriate viscosity. Descriptive sensory analysis was used to evaluate viscosity and other sensory characteristics of samples. In order to obtain a new product, a suitable recipe was developed and the parameters of the production process and product quality were defined. Basic chemical composition, the content of total phenols, flavonoids, flavonols and flavan-3-ol, monomeric and total anthocyanins and antioxidant activity (DPPH and ABTS tests) of cornelian cherry pulp and selected topping were analyzed. The results showed that sensory characteristics of fruit topping can be improved by increasing the pectin content (1%) and reducing the sugar content (33.75%) without modification of cornelian cherry content. Although the antioxidant activity of cornelian cherry pulp was about three times higher compared to the selected topping sample, the antioxidant potential of this product is significant. The selected sample showed a higher antioxidant activity against DPPH radical (1472.33 µg TE/g) than ABTS radical (1348.37 µg TE/g).
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
