Open AccessPhysicochemical quality of selected strawberry jams with fructose
Author(s) -
Dorota Gałkowska,
Teresa Fortuna,
Weronika Prochwicz Zagórska
Publication year - 2010
Publication title -
potravinarstvo slovak journal of food sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.259
H-Index - 12
eISSN - 1338-0230
pISSN - 1337-0960
DOI - 10.5219/46
Subject(s) - jams , sugar , reducing sugar , fructose , chemistry , food science
Four different commercially available strawberry jams with fructose were characterized in relation to acidity and reducing sugar, ash, micro- and macroelement contents. The results showed that the jams differed in active and total acidity, ash, as well as reducing sugar content. Differences between the jams were more pronounced for microelements than for macroelements.
doi:10.5219/46
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