کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9488104 | 1330973 | 2005 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Antioxidant capacity and colour of strawberry jam as influenced by cultivar and storage conditions
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
Jam was prepared from five strawberry cultivars; 'Senga Sengana', 'Korona', 'Polka', 'Honeoye' and 'Inga'. The jam was stored at 4 and 20 °C, in darkness and under fluorescent light (950 lux). The quality parameters assessed were colour reflectance at 650 nm, Hunter L*,a*,b*, anthocyanin pigments and total antioxidant capacity assessed by FRAP-assay. Jam produced of all cultivars stored at 4 °C had significantly better colour qualities and FRAP-values than jam stored at 20 °C. The light conditions during storage did not affect the assessed quality parameters of the product during three months of storage. The cultivars 'Senga Sengana', 'Korona', 'Honeoye' and 'Polka' showed the highest a*-values (red colour), but only 'Korona', 'Honeoye' and 'Polka' showed a high total antioxidant capacity, as measured by FRAP and compared to 'Senga Sengana' and 'Inga'. Thus, to achieve a good coloured strawberry jam with high antioxidant capacity, the industry should consider to store the products at 4 °C and to replace 'Senga Sengana' with one of the 'Korona', 'Honeoye' and 'Polka' cultivars.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 38, Issue 4, June 2005, Pages 387-391
Journal: LWT - Food Science and Technology - Volume 38, Issue 4, June 2005, Pages 387-391
نویسندگان
Trude Wicklund, Hans J. Rosenfeld, Berit K. Martinsen, Margareth W. Sundfør, Per Lea, Tor Bruun, Rune Blomhoff, Karin Haffner,