Color Stability of Strawberry Jam as Affected by Cultivar and Storage Temperature
Cristina García‐Viguera, Pilar Zafrilla, Fernando Romero, Pedro Abellán, Francisco Artés, Francisco A. Tómas‐Barberán
Journal of Food Science
Abstract
ABSTRACT The stability of three strawberry cultivars was evaluated for changes in jam color quality during processing and storage at 20°, 30° and 37°C for 200 days. Anthocyanin content was determined by HPLC. The effect of cultivar, processing and storage on jam pigments, instrumental color (L*, a*, b*) and consumer preference were also determined. ‘Oso grande’ jam had the lowest anthocyanin concentration (110 mg/g f.w), higher monomeric pigment degradation during processing and storage, highest pH, least desirable color score from the sensory panel and shortest shelf‐life. Similarities were found between jams prepared with ‘Chandler'and Tudla’ cultivars, as well as initial differences in total anthocyanin concentrations (195 and 130 mg/g f.w.).
Extracted Claims
6 claims extracted from this paper into the knowledge graph
storage temperature affected jam color quality
“The stability of three strawberry cultivars was evaluated for changes in jam color quality during processing and storage at 20°, 30° and 37°C for 200 days.”
cultivar affected anthocyanin concentration
“‘Oso grande’ jam had the lowest anthocyanin concentration (110 mg/g f.w), higher monomeric pigment degradation during processing and storage, highest pH, least desirable color score from the sensory p...”
cultivar affected color score
“‘Oso grande’ jam had the lowest anthocyanin concentration (110 mg/g f.w), higher monomeric pigment degradation during processing and storage, highest pH, least desirable color score from the sensory p...”