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Colour and anthocyanin stability of red raspberry jam
Author(s) -
GarcíaViguera Cristina,
Zafrilla Pilar,
Artés Francisco,
Romero Fernando,
Abellán Pedro,
TomásBarberán Francisco A
Publication year - 1998
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199812)78:4<565::aid-jsfa154>3.0.co;2-p
Subject(s) - anthocyanin , blowing a raspberry , jams , browning , cultivar , hue , horticulture , food science , chemistry , botany , biology , computer science , artificial intelligence
Anthocyanin and colour stability of red raspberry jams made from two different varieties (‘Zeva’ and ‘Heritage’) were analysed during 6 months, stored at three temperatures (20, 30 and 37°C). Also the influence of freezing the fruit, previously to jam manufacture, was evaluated. Different anthocyanin composition was detected for both cultivars and while ‘Zeva’ fruit had a higher total anthocyanin content, Heritage variety produced jams with a higher redness hue. The development of browning was directly related to storage temperature but not to thawing or the variety of fruit used. © 1998 Society of Chemical Industry.