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Published in Scientific Papers. Series B, Horticulture, Vol. LXIII, Issue 1
Written by Andreea STAN, Mona Elena POPA

The aim of this study is production and characterization of two smoothies based on blends of autochthonous fruits pressed or squeezed such as apple, grapes, plums, blueberries, apricots, peaches and vine shoot, without the addition of preservatives, stabilizers or chemical correctors for pH and acidity. Because vine shoot is a new ingredient, for first smoothie, two mixtures to observe the nutritional, sensory differences and the acceptability degree have been realised. Therefore, were realized three different mixtures as following: PMA from combining plums, apples, blueberries, grape and apple juices; PML was obtained from PMA with addition of vine shoot puree; PCS from combining apricots, peaches, apples purees, apple and grape juices. Physical-chemical (pH, DM%, TSS and TTA), nutritional (antioxidant activity, ascorbic acid and total polyphenols content) and sensory (color, acceptance and preference levels) characteristics were performed in order to characterize smoothies. It was observed that the differences between PMA mixture and PML were insignificant in all analyzes performed to characterize them. The vitamin C content of resulting smoothies may cover, 71% for PMA, 69% for PML and 66% for PSC from RDI.

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