Effect of Storage on 5-Hydroxymethylfurfural (HMF) Formation and Color Change in Jams |
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| Authors: | Dildora Aslanova Nevzat Artik |
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| Affiliation: | Department of Food Engineering, Faculty of Engineering , Ankara University , Ankara, Turkey |
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| Abstract: | In this study, the effects of storage temperature (10, 20, and 37°C) and time (0, 2, 4, and 6 months) on the HMF and color values in strawberry, cherry and apricot jams were studied. Results showed that the HMF and total color difference (ΔE) values of all jams were increased linearly with storage time and higher values were found at higher storage temperature. Kinetic model was applied to changes in HMF and ΔE. Changes in HMF and ΔE were explained using zero-order reaction kinetics and the dependence of the rate constant on temperature was described by the Arrhenius equation |
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| Keywords: | Jams Storage 5-Hydroxymethylfurfural Color Kinetics |
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