Strawberry jams: influence of different pectins on colour and textural properties

Mirela Kopjar, Vlasta Piližota, Nela NEDIĆ Tiban, Drago Šubarić, Jurislav Babić, Đurđica Ačkar and Maja Sajdl
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Mirela Kopjar: Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, Croatia
Vlasta Piližota: Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, Croatia
Nela NEDIĆ Tiban: Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, Croatia
Drago Šubarić: Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, Croatia
Jurislav Babić: Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, Croatia
Đurđica Ačkar: Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, Croatia
Maja Sajdl: Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, Croatia

Czech Journal of Food Sciences, 2009, vol. 27, issue 1, 20-28

Abstract: 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.

Keywords: pectin; strawberry jam; low-calorie strawberry jam; anthocyanins; texture (search for similar items in EconPapers)
Date: 2009
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Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:1:id:95-2008-cjfs

DOI: 10.17221/95/2008-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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