EFFECTS OF PLANT INGREDIENTS WITH PRO-HEALTH PROPERTIES AND STORAGE CONDITIONS ON TEXTURE, COLOR AND SENSORY ATTRIBUTES OF STRAWBERRY (FRAGARIA × ANANASSA DUCH.) JAM

  • Anna Korus Department of Fruit, Vegetable and Mushroom Processing, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
  • Anna Banaś Department of Fruit, Vegetable and Mushroom Processing, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland.
  • Jarosław Korus Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland

Abstract

The following work compares the parameters of texture and color as well as sensory indicators in low-sugar strawberry (Fragaria × ananassa Duch.) jams both with pro-health plant ingredients (chokeberry, elderberry, Japanese quince, flax seeds, wheat germs and inulin) and without them (control). The products were examined immediately after production and after 6 and 12 months of storage at cold (10oC) and room temperature (20oC). Compared with the control jam, the value of gel strength was the highest in the jams with flax seeds and wheat germs, on average by 21% and 159%, respectively. The investigated ingredients, particularly Japanese quince and elderberry fruit, lowered gel strength by 16% and 21%, respectively. The ingredients used had an effect on all color parameters and the general sensory evaluation. Adding steviol glycoside and Japanese quince lead to the color of jams being substantially brighter; however, the brightest were the jams with added flax seeds and wheat germs. The addition of chokeberry and elderberry caused significant darkening of the jam. The dominant colors in jams were red and yellow, especially in the jam with added steviol glycoside, Japanese quince and wheat germs. After storage, the value of all texture parameters in jams increased; there were also changes in color, jams were lighter after storage at 20oC. After a 12-month storage period, the jam with added chokeberry scored the highest (5.0) values, regardless of the storage temperature; the highest scores were also reported for the jam with Japanese quince and inulin stored at 10oC.

Keywords: Jam, Physical properties, Pro-health plant, Sensory properties, Strawberry
Statistics
6 Views | 28 Downloads
How to Cite
Korus, A., A. Banaś, and J. Korus. “EFFECTS OF PLANT INGREDIENTS WITH PRO-HEALTH PROPERTIES AND STORAGE CONDITIONS ON TEXTURE, COLOR AND SENSORY ATTRIBUTES OF STRAWBERRY (FRAGARIA × ANANASSA DUCH.) JAM”. Emirates Journal of Food and Agriculture, Vol. 29, no. 8, Feb. 2017, pp. 610-9, doi:https://doi.org/10.9755/ejfa.2017-05-1143. Accessed 20 Jan. 2018.
Section
Regular Article