Strawberry Jams: Influence of Different Pectins on Colour and Textural Properties

被引：57

作者：

Kopjar, Mirela ^{[1
]}

Pilizota, Vlasta ^{[1
]}

Tiban, Nela Nedic ^{[1
]}

Subaric, Drago ^{[1
]}

Babic, Jurislav ^{[1
]}

Ackar, Durdica ^{[1
]}

Sajdl, Maja ^{[1
]}

机构：

[1] Univ JJ Strossmayer Osijek, Fac Food Technol, Franje Kuhaca 18,POB 709, Osijek 31000, Croatia

来源：

CZECH JOURNAL OF FOOD SCIENCES | 2009年 / 27卷 / 01期

关键词：

pectin; strawberry jam; low-calorie strawberry jam; anthocyanins; texture; ANTIOXIDANT CAPACITY; BLACK-CURRANT; RASPBERRY JAM; ANTHOCYANIN; STABILITY; GELATION;

D O I：

10.17221/95/2008-CJFS

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 degrees 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.

引用

页码：20 / 28

页数：9

共 27 条

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