Influence of inulin and oligofructose on the sensory properties and antioxidant activity of apple jelly


  • Mariusz Witczak University of Agriculture in Krakow, Faculty of Food Technology, Department of Engineering and Machinery for Food Industry, Balicka 122 Str., 30-149 Kraków, Poland, Tel.: +48 12 6624763
  • Grażyna Jaworska University of Rzeszow, Faculty of Biology and Agriculture, Department of Food Technology and Human Nutrition, Zelwerowicza 4 St., 35-601 Rzeszów, Poland, Tel.: +48 17 785 52 37
  • Teresa Witczak University of Agriculture in Krakow, Faculty of Food Technology, Department of Engineering and Machinery for Food Industry, Balicka 122 Str., 30-149 Kraków, Poland, Tel.: +48 12 6624763



apple, inulin, antioxidant, activity, sensory


The objective of this study was to analyse the influence of inulin with different degrees of polymerization (DP values) and oligofructose preparation on the sensory properties and antioxidant activity of apple jelly. It has been determined that both the addition of inulin (independently of DP) as well as oligofructose significantly modifies colour and sensory properties and influence antioxidant activity of apple jelly. It has been observed that the manner in which water is bound by the applied preparations may have a significant impact on the analysed properties of jelly. In terms of taste, the highest scores were awarded to the desserts with addition of long-chain inulin and in terms of the overall sensory evaluation those with addition of preparation with medium length chain. The variability of the sensory properties depended on the type and level of the additive, and this impact varied between individual preparation types. The conducted study has enabled the conclusion that inulin may pose an attractive ingredient of desserts with health-promoting properties.


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How to Cite

Witczak, M., Jaworska, G., & Witczak, T. (2020). Influence of inulin and oligofructose on the sensory properties and antioxidant activity of apple jelly. Potravinarstvo Slovak Journal of Food Sciences, 14, 774–780.