Naslov
Phenolics, colour and texture of sour cherry jams during storage

Autori
Vukoja, Josipa ; Dujmović, Hrvoje ; Pichler, Anita ; Piližota, Vlasta ; Kopjar, Mirela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, pp prezentacija, znanstveni

Izvornik
Agriculture Perspectives in Western Balkan: Production, Processing, Markets ; Book of abstracts / - , 2015

Skup
Conference Agriculture Perspectives in Western Balkan: Production, Processing, Markets

Mjesto i datum
Mostar, Bosna i Hercegovina, 03.12.2015

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Nije recenziran

Ključne riječi
sour cherry jams; colour; texture; storage

Sažetak
Fruits are very perishable and have short shelf life thus they are very often processed into different products like juices and jams, in order to be available for consumption during the whole year. In this work influence of storage of sour cherry jams on phenol content, anthocyanin stability, antioxidant activity, colour and texture were investigated. Prepared samples of sour cherry jams were: jam, extra jam and light jam. Samples were stored at room temperature for 8 months. Results of the investigated parameters after storage were compared with the results after sample preparations, but also results were compared between different types of the jam samples. The light jam had the highest phenolic content and anthocyanin content (3.34 g/kg and 985.52 mg/kg) due to shorter temperature treatment during its preparation. Consequently, light jam had the highest antioxidant activity determined by ABTS and DPPH method. After storage, the highest retention of the phenolics had jam and extra jam (85%) while the lowest retention (74%) were determined in light jam. Anthocyanin stability was the highest in the jam sample (retention 22%) than extra jam (15%) and light jam (12%). Hardness, consistency, cohesion and texture index were chosen as texture parameters. All the mentioned parameters changed during storage, the highest change of mentioned parameters was observed in light jam. L*, a*, b*, C* and °h were investigated colour parameters that were also changed during storage. Since, investigated types of jams differ in content of fruit and water, those are the most important factors that are causing the change in retention of phenolics and anthocyanins, as well as change in colour and texture parameters.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA