Study on the Quality of Fruit Juices Innovated by Adding Rhubarb Extract

Abstract

The research study carried out follows the effect produced by the natural invert substances extracted from the Rhubarb stems, on the acidity of the native fruit jellies. The identification of the acidic substances in the rhubarb stems does not allow the experimentation of their use for the replacement of the citric acid obtained by chemical synthesis. Thus, an aqueous extract of rhubarb was obtained which was successfully used to conserve indigenous fruit jellies experimentally obtaining stable of sugary products, which did not show changes in structure through saccharification. There were studied for types of jellies obtained from natural fruits: plums, nectarines, peaches and grapes to which it’s were added different concentrations of rhubarb extract, following the sensory, physical and chemical characteristics of the preservation jellies. The applied scientific research aimed at both innovating baby jellies and consumer segments with different digestive disorders, as well as obtaining a technologically stable product.

Keywords

• jellies
• acidification
• rhubarb extract