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Colour and anthocyanin stability of red raspberry jam

✍ Scribed by García-Viguera, Cristina; Zafrilla, Pilar; Artés, Francisco; Romero, Fernando; Abellán, Pedro; Tomás-Barberán, Francisco A

Publisher
John Wiley and Sons
Year
1998
Tongue
English
Weight
110 KB
Volume
78
Category
Article
ISSN
0022-5142

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✦ Synopsis

Anthocyanin and colour stability of red raspberry jams made from two di †erent varieties ("ZevaÏ and "HeritageÏ) were analysed during 6 months, stored at three temperatures (20, 30 and 37¡C). Also the inÑuence of freezing the fruit, previously to jam manufacture, was evaluated. Di †erent anthocyanin composition was detected for both cultivars and while "ZevaÏ fruit had a higher total anthocyanin content, Heritage variety produced jams with a higher redness hue. The development of browning was directly related to storage temperature but not to thawing or the variety of fruit used.

1998 Society of Chemical Industry.

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