Evaluation of quality indices of strawberry mass

Boca, S., Latvia Univ. of Agriculture, Jelgava; Skrupskis, I., Latvia Univ. of Agriculture, Jelgava; Straumite, E., Latvia Univ. of Agriculture, Jelgava

Evaluation of quality indices of strawberry mass

2011

Boca, S., Latvia Univ. of Agriculture, Jelgava (Latvia) | Skrupskis, I., Latvia Univ. of Agriculture, Jelgava (Latvia) | Straumite, E., Latvia Univ. of Agriculture, Jelgava (Latvia)

Colour, texture and aroma are the main quality attributes of food influencing consumer acceptability of food products. Colour of the product is one of the factors affecting hedonic evaluation. Strawberry mass for a consumer is characteristic by its distinct red colour. The stability of anthocyanins becomes most significant in the case of colour quality. To investigate colour quality, it is necessary to measure colour, as well as pigment concentration. Fresh and thermally treated strawberry mass was analyzed. Formation and stability of anthocyanins, which is the main colour formation substance of berries, are determined by different factors. Anthocyanin colors can be enhanced and stabilized by the addition of different natural or artificial acidifiers. Data of the research indicate that anthocyanin amount during storage period decreases. After 2 days storage their amount increased, but afterwards decreased, both, in fresh and thermally treated mass. The taste evaluation of strawberry mass was essentially affected by the enhancers added. The aim of research was to analyze the quality parameter – colour of strawberry mass with added acidifier which further could be used in production of different products for the needs of public catering, e.g. in production of desserts. The anthocyanin content in strawberry mass with acidifiers was determined to see the organic acid impact to colour stability. Research shows, that natural enhancers – quince and sea buckthorn juices used in the research, did not substantially affect each other’s pH in the product.

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Mots clés AGROVOC

acide organique agent de texture calidad color colour couleur estabilizadores fraise fresa fruit pulps heat treatment latvia letonia lettonie organic acids organoleptic properties pulpa de frutas pulpe de fruits quality recherche research stabilizers strawberries traitement thermique

Informations bibliographiques

Publié dans

Research for Rural Development. International Scientific Conference Proceedings (Latvia)

Numéro 17/2011 ISSN 1691-4031

Editeur

Latvia University of Agriculture

Pagination

p. 119-125

D'autres materias

Qualite; Tratamiento termico; Acidos organicos; Investigacion; Propriete organoleptique; Propiedades organolepticas

Langue

anglais

Note

Summary (En)

1 table, 4 fig., 21 ref.

Type

Conference; Summary

Source

Research for Rural Development 2011. Annual 17th International Scientific Conference Proceedings. Volume No 1, Gaile, Z..- Jelgava (Latvia): Latvia University of Agriculture, 2011. International Scientific Conference: Research for Rural Development, 17, Jelgava (Latvia), 18-20 May 2011.- p. 119-125

Conférence

International Scientific Conference: Research for Rural Development, 17, Jelgava (Latvia), 18-20 May 2011

Sur AGRIS depuis: 2011-01-15

Format: AGRIS AP

Fournisseur de données

Cette notice bibliographique a été fournie par Fundamental Library of Latvia University of Life Sciences and Technologies

Découvrez la collection de ce fournisseur de données dans AGRIS

Liens

http://www.llu.lv/getfile.php?id=44020

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