Effect of storage conditions on colour of jams made from colourful fruits
2011
Scibisz, I. | Gasik, A. | Mitek, M. | Cendrowski, A.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Technologii Zywnosci
The objective of the study was to assess the effect of long-term storage on the colour and content of anthocyanins in jams made from colourful fruits. The jams were prepared from high bush blueberries and blackcurrants, and stored at 6 and 22 degree C with no access to light during 8 months. The storage temperature was a factor significantly impacting the loss of anthocyanins. In the jams stored for 8 months at 6 degree C, the content of pigments was from 4 to 7 times higher compared to the products stored at 22 degree C. While the jams were stored, their polymeric colour increased and this fact could be attributed to the polymerization reaction between the anthocyanins and other phenolic compounds. A significant correlation was found between the parameters of colour and the content of anthocyanins in the jams produced from blueberries
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