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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Mirela KOPJAR & Vlasta PILIŽOTA & Nela NEDIĆ TIBAN & Drago ŠUBARIĆ & Jurislav BABIĆ & Đurđica AČKAR & Maja SAJDL, 2009. "Strawberry jams: influence of different pectins on colour and textural properties," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(1), pages 20-28.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:1:id:95-2008-cjfs
    DOI: 10.17221/95/2008-CJFS
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    Cited by:

    1. Anna Korus & Jarosław Korus, 2024. "Enhancing Nutritional Value of Rhubarb ( Rheum rhaponticum L.) Products: The Role of Fruit and Vegetable Pomace," Agriculture, MDPI, vol. 14(10), pages 1-14, October.

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