engleski

Properties of strawberries puree stored in the freezer

Four different strawberry varieties were used for puree production and stored at -18 ºC for 12 months. Every three months samples were tested for rheological parameters, polyphenols content and antioxidant activity. Mathematical models for rheological behaviour of the samples were determined together with consistency coefficient (k) and flow behaviour index (n). Fluidity of the samples increased over time, but pseudoplastic behaviour remained through tested period. The biggest decrease of polyphenol content was observed between 9 and 12 months of storage, while antioxidant activity decreased the most during first three months by DPPH and ABTS method.

antioxidant activity ; polyphenols ; rheology ; strawberries

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