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EFFECT OF MICROWAVE BLANCHING ON THE COLOR AND COMPOSITION OF STRAWBERRY CONCENTRATE
Author(s) -
WROLSTAD R. E.,
LEE D. D.,
POEI M. S.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb07566.x
Subject(s) - blanching , ascorbic acid , dehydroascorbic acid , chemistry , browning , pigment , food science , anthocyanin , composition (language) , organic chemistry , linguistics , philosophy
The influence of native enzymes on the color and composition of strawberry juice and concentrate was investigated through analyses of juice and concentrate which had been made from microwave‐blanched and from unheated fruit. Changes in anthocyanin (ACN) pigment, leucoanthocyanins, flavanols, total phenolics, ascorbic acid, and dehydroascorbic acid were monitored during 8 wk storage at 20°C; Hunter color parameters, polymeric color, and browning were also measured. Blanching results in improved color stability and has a protective effect on ACN pigments, reactive phenolics, and ascorbic acid. Blanched strawberry concentrate browns slower than the control. Monomeric ACN pigment undergoes rapid degradation to form polymeric pigments which are resistant to bisulfite bleaching.