Physicochemical characteristics and consumer acceptance of puddings fortified with Cudrania tricuspidata and Aronia melanocarpa extracts

Abstract

The objectives of the study were to evaluate the physicochemical characteristics of puddings fortified with 0.01% mandarin melon berry (Cudrania tricuspidata) and 0%–1.0% aronia (Aronia melanocarpa) extracts and to assess the effects of the fortification on consumer acceptance. The soluble solid content of pudding significantly increased as aronia concentration increased, whereas pH levels significantly decreased in a similar concentration‐dependent manner. The texture profiles of hardness, cohesiveness, and chewiness increased significantly in the pudding fortified with 0.01% mandarin melon berry extract compared to those of the control pudding, and these profiles decreased with increasing aronia concentration. One hundred consumers evaluated ten puddings, both with and without acid treatments, in two sessions. Overall acceptance, taste acceptance, and texture acceptance showed no significant differences until 0.1% aronia concentration was reached. However, these differences decreased significantly in the pudding fortified with 0.5% and 1.0% aronia extract. The results demonstrate that the potential application of mandarin melon berry and aronia extract fortification in pudding products should be limited to 0.01% mandarin melon berry and 0.1% aronia concentrations.

The Antimutagenic and Antioxidant Activity of Fermented Milk Supplemented with Cudrania tricuspidata Powder

“…Prenylated isoflavonoids and benzylated flavonoids in the fruits have anti-inflammatory and antioxidant activities [29,30]. Despite its numerous health benefits, C. tricuspidata's utilization has been focused on its leaf and root since its raw fruit has a distinctive flavor that can be unacceptable to consumers [31]. Furthermore, the fruit contains relatively less polyphenols and flavonoids than the other parts [32,33].…”

“…Furthermore, the fruit contains relatively less polyphenols and flavonoids than the other parts [32,33]. However, several recent studies indicate that adding an appropriate amount of C. tricuspidata can improve the organoleptic properties of various food product with significantly enhanced functional properties [31,34,35].…”

Characterization and phylogenetic analysis of the complete plastome of Maclura tricuspidata (Moraceae)

“…2017 ; Choi et al. 2020 ; Kim and Park 2020 ; Lee and Choi 2020 ). However, the complete plastomes of Maclura have not been reported.…”

“…Maclura tricuspidate Carriere is a member of the Moraceae family, mainly distributed in Korea and East Asia (Choi et al 2020; Lee and Choi 2020;Park et al 2020). It is a traditional medicinal plant given its biological activities (Park et al 2020).…”

“…Maclura tricuspidate Carriere is a member of the Moraceae family, mainly distributed in Korea and East Asia (Choi et al. 2020 ; Lee and Choi 2020 ; Park et al. 2020 ).…”