Storage Quality Changes in Craft and Industrial Blueberry, Strawberry, Raspberry and Passion Fruit-Mango Sorbets

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.

Development of Ultrasound-Processed Poppy (Papaver rhoeas L.) Sherbet Enriched with Bee Bread Using Response Surface Methodology: Changes in Shelf Life

“…It was determined that the panelists gave the highest scores to the sherbet samples at the beginning of storage: color (8.05), smell (7.15), taste (7.95), and overall preference (7.77). Similar results were obtained by Aljaloud et al, who investigated the color, consistency, taste, odor, and overall preference properties of raspberry, blueberry, strawberry, and passion fruit-mango sherbets during a 6-month storage period, and they found that the products showed the best sensory properties was at the beginning storage . In this study, it was observed that there was a tendency for color, odor, taste, and general likability values to decrease with increasing storage time.…”

“…Similar results were obtained by Aljaloud et al, who investigated the color, consistency, taste, odor, and overall preference properties of raspberry, blueberry, strawberry, and passion fruit-mango sherbets during a 6-month storage period, and they found that the products showed the best sensory properties was at the beginning storage. 55 In this study, it was observed that there was a tendency for color, odor, taste, and general likability values to decrease with increasing storage time. However, this decrease did not show a statistical difference, and the sherbet samples were still within the general acceptability limits on the 21st day.…”

Modeling of Sensory Properties of Poppy Sherbet by Turkish Consumers and Changes in Quality Properties during Storage Process

“…After a 30-day storage period, it was discovered that the optimized poppy sherbet's color, smell, and taste results from the sensory study dramatically decreased when compared with the 0th-day sample (p < 0.05). Palka and Wilczy ńska (2023) determined that the organoleptic properties (overall preference, color, odor, taste, and consistency) of blueberry, strawberry, raspberry and passion fruit-mango sorbets decreased during storage [43] (similar results to those found in our study). Hipólito et al (2016) reported that, based on consumers' evaluation, there was little change in the acceptance of lemon, orange, melon, strawberry, and mango sorbets during storage at −18 • C for 21 days [44].…”

Sorbets as Functional Food Products, Unexplored Food Matrices, Their Challenges, and Advancements

“…There are several considerations required for consumer acceptance of a food product. Moisture content contributes to the overall acceptance, particularly to the overall taste, texture and appearance at the time of producing the product and over the storage period [83]. For instance, the grittiness of ice creams or sorbets occurs due to poor manufacturing processes that result in the over-crystallization of solids and liquids, as well as lactose crystallization.…”