Naslov
Influence of starch addition on colour of red currant juice during heating

Autori
Kopjar, Mirela ; Piližota, Vlasta ; Babić, Jurislav ; Šubarić, Drago

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Abstract book 5th International Congress Flour-Bread '09 7th Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2009, 137-137

ISBN
978-953-7005-19-1

Skup
5th International Congress Flour-Bread '09 ; 7th Croatian Congress of Cereal Technologists

Mjesto i datum
Opatija, Hrvatska, 21.10.2009. - 23.10.2009

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
starch addition; anthocyanins; colour; heating; red currant juice

Sažetak
In this work, model solutions of red currant juice with addition of starch were investigated. It is well known that anthocyanins are quite unstable, especially at high temperature, so samples were prepared with an addition of 1 % of starch, waxy maize or tapioca, to investigate influence of starch on anthocyanin content and colour during heating of samples at 30, 50, 70 and 90 °C for 30 minutes in comparison with control sample (without starch). Addition of both starches caused higher degradation of anthocyanins during heating (27.92% and 8.76% for waxy maize and tapioca starch, respectively) in comparison with control sample (6.71%). To get a complete picture of colour of model solutions, also L*, a* and b* parameters were determined and total colour change (Δ E*) was calculated. During heating, a* values decreased for all samples. b* values of control sample didn't change significantly with heating, while in samples with addition of starch the change of this parameter was more pronounced. During heating, Δ E* was lower in control sample, from 0.14 to 0.27, while with the addition of starch Δ E* significantly increased (0.89 to 1.35), and it was more pronounced when tapioca starch was added.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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