High pressure processing in jam manufacture: effects on textural and colour properties |
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| Affiliation: | 1. Department of Food Technology, University of Tetova 1200, Tetovo, Macedonia;2. Department of Food Engineering, Inonu University, 44280, Malatya, Turkey;3. FrieslandCampina, Amersfoort, the Netherlands;4. Wageningen University and Research, Wageningen, the Netherlands;1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Engineering Research Centre for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China;2. Institute of Quality Standard & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture, Beijing 100081, China;3. Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China;1. Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, P. O. Box 1882, Tamale, Ghana;2. Department of Food Science and Nutrition, National Advanced School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, Ngaoundere, Cameroon |
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| Abstract: | High hydrostatic pressure-treated strawberry jam samples were examined with respect to their textural and colour properties, the aim being to establish the relationship between pectin concentration, texture and colour. Samples were prepared with varying amounts of pectin (0.1, 0.5, 2.5, 5, 7.5 and 10% w/w) and were processed using the same parameters (400 MPa, for 5 min at 25°C). After preparation, the samples were rheologically tested using a cone and plate configuration on a Creep Viscometry Oscillation rheometer. A colour spectrophotometer was used to monitor (at 505 nm) the changes in colour during storage. Comparing these experimental samples with commercially available samples of high pressure and traditional strawberry jams, it was found that the best texture was achieved when the pectin concentration was between 2.5 and 5% w/w. With increasing pectin concentration, the storage and loss moduli (indicators of liquid- and solid-like characteristics) were increased. Colour was found to be affected by the increasing pectin concentration, as the absorbance intensity was decreased, suggesting a relation between pectin and anthocyanin degradation. |
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