Change of anthocyanins content during raspberry extraction
2003
Vukosavljevic, P. | Bukvic, B. | Jankovic, M. | Masovic, S. (Faculty of Agriculture, Belgrade - Zemun (Serbia and Montenegro))
Change in anthocyanins content under different conditions of extraction, enzymatic maceration and heat treatment of two raspberry cultivars (Villamette and Meeker) was determined. The application of heat-enzymatic treatments of the pulp prior to extraction proved to be suitable in both raspberru cultivars. Apart from well-known degrading effects of heat on anthocyanins, the juice obtained by extraction, after enzymatic maceration, has higher anthocyanins content by 30% than the juice obtained within enzymatic maceration. Juice pasteurization, in each stage of processing, produced markedly negative effect on anthocyanins content therefore their content decreases considerably. The forms of anthocyanins that are lost most are those uncolored. In batches subjected to a two-stage enzymatic maceration, despite initial high anthocyanins content, the content of total anthocyanins is reduced after the second pasteurization to the approximate value as that in batches subjected to a single-stage enzymatic maceration.
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