Potential Use of Dried Fruit Pomaces to Create Sensory Properties and Antioxidant Activity of Fruit Teas

Bogdan Pachołek , Katarzyna Krawczyk , Ewelina Żak

Abstract

The aim of the study was to assess the potential use of dried fruit pomaces to shape the sensory properties and antioxidant activity of fruit teas. The research material consisted of seven dried pomaces from: rose hip, chokeberry, black currant, raspberry, strawberry, blackberry and apple. The scope of the research covered preparation of infusions from each dried fruit pomace, assessment of its sensory properties and antioxidant capacity. Then, the experimental fruit teas were formulated by mixing different dried fruit pomaces and the blends were subjected to sensory evaluation, consumer desirability and antioxidant potential evaluation. The infusions obtained from dried fruit pomaces were characterized by diverse intensity of sensory attributes and diverse antioxidant capacities. The highest antioxidant activity was found in dried rose hip and chokeberry pomace. The results indicated the possibility of selecting certain dried fruit pomaces to shape the sensory properties and antioxidant capacity of fruit teas.