Naslov
Influence of sugar addition and pH on pigment stability and colour of frozen red beet puree

Autori
Nedić Tiban, Nela ; Rak, Sandra ; Piližota, Vlasta

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

Izvornik
Book of Abstracts 14th RužičkaDays, ”TODAY SCIENCE-TOMORROW INDUSTRY” / Jukić, Ante - Zagreb : Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2012, 70-70

ISBN
978-953-7005-29-0

Skup
14th Ružička Days, ”TODAY SCIENCE-TOMORROW INDUSTRY”

Mjesto i datum
Vukovar, Hrvatska, 13.09.2012. - 15.09.2012

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
red beet; betacyans; sugar; colour; freezing

Sažetak
In this study influence of glucose, fructose and sucrose (3, 5 and 7 %), and pH (3 and 5), with the addition of ascorbic and citric acid on betacyan pigment stability and colour of red beet puree before freezing, and after 1 and 6 months of storage at -18 °C, was investigated. To study the thermal properties of red beet puree differential scanning calorimetry was used. Enthalpy of melting (ΔH), onset (To) and melting peak temperatures (Tp) were determined. The results showed the highest stability of betacyans when ascorbic and citric acid were added (pH 3 and 5), and the lowest stability when glucose was added (3, 5 and 7 %). The highest colour change (ΔE) during storage was observed with glucose addition, and lowest with fructose addition. Enthalpy of melting (ΔH) decreased when sugars were added, and when the amount of sugar was higher, while the samples with addition of acids had ΔH values from 238.54 to 247.45 Jg-1. Red beet puree showed excellent stability during 6 months of storage, especially with addition of acids (pH 3 and 5), which is very important for potential application of red beet as a source of natural food colorant in certain products.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA