ArticleFoods (Basel, Switzerland)2023
Storage Quality Changes in Craft and Industrial Blueberry, Strawberry, Raspberry and Passion Fruit-Mango Sorbets.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed.
- Study of the Influence of Selected Carrageenan Fractions on the Physical Properties and Crystal Structure of Mango Sorbet.Gels (Basel, Switzerland) · 2025Article
- The effect of mint addition on the physicochemical and organoleptic properties of strawberry sorbets.Food chemistry: X · 2025Article
- Development of Ultrasound-Processed Poppy (ACS omega · 2024Article
- Article
- Modeling of Sensory Properties of Poppy Sherbet by Turkish Consumers and Changes in Quality Properties during Storage Process.Foods (Basel, Switzerland) · 2023Article
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2 authors.
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Abstract
Sorbets are a popular dessert, especially during hot summer days. They can also have health-promoting qualities, mainly due to the nutritional value of the fruit from which they are made. The production technology can also have an impact on the final nutritional quality of the sorbets. This paper presents a comparative assessment of the quality of industrial fruit sorbets and their craft analogs. Sorbets with the following flavors were selected for the research: blueberry, strawberry, raspberry, and passion fruit with mango. An organoleptic evaluation was performed, and the overrun, melting resistance, active acidity (pH), color in the CIE Lab system, antiradical activity (DDPH method), and content of vitamin C and total polyphenols were determined. The research revealed the differences between sorbets produced from different fruits as well as the differences depending on the production method between products made of the same type of fruit. Craft sorbets were found to be better than industrial sorbets, and storage time had a significant effect on the sorbets' quality. In terms of organoleptic characteristics, craft mango-passion fruit sorbet turned out to be the best; in terms of antioxidant properties, craft raspberry and strawberry sorbets were the best, and these two sorbets also showed good, stable overrun and melting resistance values during storage.
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