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INFLUENCE OF SUGAR ON ANTHOCYANIN PIGMENT STABILITY IN FROZEN STRAWBERRIES.

Author(s) : WROLSTAD R. E.

Type of article: Article

Summary

STRAWBERRIES WERE INDIVIDUALLY QUICK-FROZEN AND PACKED WITH 10, 20 AND 40% BY WEIGHT ADDED SUCROSE. SAMPLES WERE STORED AT 258 K (-15 DEG C) FOR 3 YEARS AND ANALYZED. TO TEST THE INFLUENCE OF THAWING, HALF THE SAMPLES WERE THAWED AND REFROZEN PRIOR TO ANALYSIS. ONE-AND TWO-WAY ANALYSIS OF VARIANCE REVEALED THAT SUCROSE ADDITION HAD A SIGNIFICANT PROTECTIVE EFFECT ON ANTHOCYANIN PIGMENT CONTENT AND ALSO RETARDED BROWNING AND POLYMERIC COLOUR FORMATION. THAWING ACCELERATED THESE COLOUR DEGRADATIVE REACTIONS.

Details

  • Original title: INFLUENCE OF SUGAR ON ANTHOCYANIN PIGMENT STABILITY IN FROZEN STRAWBERRIES.
  • Record ID : 1991-2173
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 55 - n. 4
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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