Strawberry jams: influence of different pectins on colour and textural properties
2009
Mirela KOPJAR | Vlasta PILIŽOTA | Nela NEDIĆ TIBAN | Drago ŠUBARIĆ | Jurislav BABIĆ | Đurđica AČKAR | Maja SAJDL
Colour and texture are very important quality properties of all foods. In this work, the influence was investigated of different types of pectin on colour and textural properties in strawberry jams and low-calorie strawberry jams containing fructose and aspartame or fructose syrup and aspartame. The highest anthocyanin content and total phenol content were detected in strawberry jam samples prepared with low methoxy amidated pectin. During storage, after 4 and 6 weeks at both storage temperatures, room temperature and 4°C, anthocyanin content and total phenol content decreased. Also, free radical scavenging activity decreased during storage. As far as the texture parameters are concerned, namely firmness, consistency and cohesiveness, the highest values were found in strawberry jam samples prepared with high methoxyl pectin.
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