Natural Beverages and Sensory Quality Based on Phenolic Contents

Currently, consumers are demanding natural products, with low sugar content and high nutritional and sensory qualities. Natural beverages have taken an important place due to their mineral, vitamin, and antioxidant contents. Phenolic compounds have great relevance for food industries for their funct...

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Bibliographic Details
Main Author Saucedo-Pompa, Saúl
Format Book Chapter
LanguageEnglish
Published IntechOpen 01.01.2018
Subjects
Diet & Nutrition
Health & Fitness
Nutrition
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Summary:Currently, consumers are demanding natural products, with low sugar content and high nutritional and sensory qualities. Natural beverages have taken an important place due to their mineral, vitamin, and antioxidant contents. Phenolic compounds have great relevance for food industries for their functional properties acting as good antioxidant molecules as well as aging retarders and preventing degenerative diseases. In this connection, design of functional beverages rich in phenolic compounds has been related to the acceptability, quality, and safety for consumers; however, sensory properties regarding influence of these compounds are still poorly investigated. Recent works have been conducted in order to highlight the impact of phenolics on sensory properties of natural beverages. This chapter discusses the relationship between sensory quality and the phenolic compounds in natural beverages. The antioxidant properties, methods, and statistical analysis for sensory evaluation are also reviewed.
Bibliography:MODID-6d55e02e354:IntechOpen
ISBN:9781789233780
178923378X
DOI:10.5772/intechopen.74823