Research into the impact of high methoxyl pectin preparations on qualitative parameters of strawberry nectars
2009
Kalisz, St. | Marszalek, K. | Mitek, M.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Technologii Zywnosci
The main objective of the research was to determine qualitative changes in strawberry nectars enriched with high methoxyl pectin preparations and stored for 4 months at 4 degree C and 20 degree C. In the nectars investigated, contents of total polyphenols vitamin C, and anthocyanins were determined. Directly after the production, the highest content of polyphenols and ascorbic acid were found in the control sample of nectar: 81,6mg/100ml and 6,12mg/100ml, respectively. As regards the content of anthocyanins and total antioxidant activity, their highest values were reported in the nectar with high methoxyl pectin preparations added. After the 4-month storage, a statically significant decrease in all the parameters investigated was found. It was proved that the values of the parameters analyzed remained at better levels in samples stored at 4 degree D
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