Work

The effect of mint addition on the physicochemical and organoleptic properties of strawberry sorbets

Year: 2025

Type: article

Abstract: The study aimed to produce, analyse, and evaluate the consumer acceptance of a functional peppermint-, and spearmint-enriched (0.5,1,2 %) sorbet, which contains only natural substances in its composition, to meet today's popular health-conscious consumer trends. Regarding acid composition, the sorbets contained malic acid, succinic acid, and citric acid. Sorbets regarded of water-soluble sugars, contained sucrose in the lowest concentration, followed by glucose, and the amount of fructose, which is typical for fruits, was the highest. The sorbets' TPC and TAC contents were determined to be between 510.72 and 743.77 mg GAE/kg, and 906.64 and 1137.67 mg AAE/kg respectively. The average melting rate of the desserts was 0.16–0.22 g/min, and based on consumer acceptance, the control and the samples added with 0.5 % spearmint and peppermint mint were the most favorable. The sorbets containing 1 % and 2 % mint had too intense menthol flavor, thus the enjoyment value of the products was reduced based on consumer feedback. • Functional strawberry sorbet with mint, and honey supplementation. • Measurement of functional chemical properties of strawberry-mint sorbet. • Consumer acceptance of strawberry sorbet prepared with mint addition.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.102271

Authors: Rita Székelyhidi, Erika Lakatos, Zsófia Tóth, Beatrix Sik

Institution: Széchenyi István University

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,330