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dc.contributor.authorMartinsen, Berit Karoline
dc.contributor.authorAaby, Kjersti
dc.contributor.authorSkrede, Grete
dc.date.accessioned2020-03-19T14:18:04Z
dc.date.available2020-03-19T14:18:04Z
dc.date.created2020-02-17T13:53:03Z
dc.date.issued2020
dc.identifier.issn0308-8146
dc.identifier.urihttps://hdl.handle.net/11250/2647620
dc.description.abstractStrawberry (cv. Senga Sengana) and raspberry (cv. Veten) were processed into jams at 60, 85 or 93 °C and stored at 4 or 23 °C for 8 and 16 weeks. High processing temperature reduced ascorbic acid, total monomeric anthocyanins (TMA) and total phenolics (TP) in strawberries (p<0.05), but not in raspberries. Processing temperature had minor effect on bioactive compounds in the jams during storage (< 10% explained variance), but influenced color (L*, °Hue, Chroma), especially L* of the strawberry jams (73.3%). Storage period explained most of the variance in ascorbic acid (> 90%), TMA (> 42%) and TP (> 69%). Storage temperature affected stability of anthocyanins, but had minor effect on ascorbic acid, which declined rapidly independent of storage temperature. Storage temperature also explained most of the variance (> 40%) in Chroma of the jams and L* of raspberry jams (53%). Bioactive compounds and color were more stable in raspberry jams than in strawberry jams.
dc.language.isoengen_US
dc.titleEffect of temperature on stability of anthocyanins, ascorbic acid and color in strawberry and raspberry jamsen_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.description.versionacceptedVersion
dc.source.volume316en_US
dc.source.journalFood Chemistryen_US
dc.identifier.doi10.1016/j.foodchem.2020.126297
dc.identifier.cristin1794822
dc.relation.projectNofima AS: 201701en_US
dc.relation.projectNorges forskningsråd: 262300en_US
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode1


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