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Anthocyanin content and colour development of pomegranate jam

Paper ID Volume ID Publish Year Pages File Format Full-Text
19396 43062 2011 5 PDF Available
Title
Anthocyanin content and colour development of pomegranate jam
Abstract

One of the most important parameters to which consumers are sensitive when selecting jams is the colour. Anthocyanin and colour development of pomegranate jams made from the ‘Mollar’ cultivar were analysed during five months. Different temperatures (5 °C and 25 °C) and light exposures (daylight and darkness) were tested during storage. Also the influence of pectin on jam preparation was evaluated. The results concluded that high methoxy pectins yielded better pomegranate jams because of their high a* values (34% higher than low methoxy ones). Optimal storage conditions were achieved at 5 °C with no light exposure at all.

Research highlights▶ Jam colour is an important parameter for consumer demand. ▶ We analyse anthocyanin and colour development of pomegranate jam for 5 months. ▶ Different temperatures and light exposures are tested during storage. ▶ The influence of pectin on jam preparation is also evaluated. ▶ High methoxy pectin yields better jam. 5 °C and darkness are optimal for jam storage.

Keywords
Pomegranate; Jam; Anthocyanins; Colour and storage
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 89, Issue 4, October 2011, Pages 477–481
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us