Table 1 Additional articles investigating SB-juice-based beverages and other fermented food products
From: Potential of sea buckthorn-based ingredients for the food and feed industry – a review
Authors and year | Product | Parameters evaluated | Conclusion |
|---|---|---|---|
Naik et al. (2017) | Apricot nectar blended with SB berry squash in six different proportions | Total soluble solids (%), acidity (%), reducing sugars (%), total sugars, Brix acid ratio, and organoleptic score | A proportion of SB:apricot nectar of 40:60 was the best for consumer acceptance given the parameters measured. |
Selvamuthukumaran and Farhath (2017) | Optimization of SB squash | Total soluble solids, acidity, total sugars, reducing sugars, carotenoids, anthocyanins, polyphenols, antioxidant activity, and vitamin C and E | Developed product was superior in all measurements performed when compared to pineapple or grape squash |
Adadi et al. (2017) | Kölch beer with SB berries | Physicochemical parameters, microbiological stability, volatile compounds, and antioxidant capacity | SB Kölch beer showed a higher antioxidant capacity than the original Kölch beer. Hedonics were also better for SB beer as expressed by professional panelists. There were no observable changes in other parameters |
Sturza et al. (2016) | Gingerbread and sponge cakes with 2 to 4% of SB flour by total flour weight | Structural and mechanical, physicochemical, and microbiological properties, and antioxidant capacity | SB flour addition to gingerbread and sponge cakes considerably improved their antioxidant capacity, conferred greater microbiological stability, improved appearance, color, and consistency but it also contributed to a greater moisture loss. |