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KMID : 0380619940260040365
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 4 p.365 ~ p.369
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The Change of Anthocyanin and Spreadmeter Value of Strawberry Jam by Heating and Preservation
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이재하/Lee, Jae Ha
박성준/권경섭/임재호/장희규/유무영/Park, Sung Jun/Kwon, Kyung Sup/Rhim, Jae Ho/Jang, Hee Gyu/Yu, Mu Yung
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Abstract
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In attempt to explain the effect of heat processing on the product quality in manufacturing strawberry jam, the heat stability of anthocyanin in strawberry by addition of some sweetners was studied, and the effect of sucrose by concentration and pH were also investigated. The heat stability of anthocyanin was maximum at pH 2.5 when maintaining at 87℃ for 60 minutes initially, but it was shifted to pH 3.0 after additional heating of 120 minutes. When the corn syrup, sucrose and glucose were used as a sweetner for manufacturing strawberry jam, the results showed that heat stablity of anthocyanin in corn syrup was higher than that in sucrose and fructose, and the optimum concentration of sucrose for heat stability was 66 Brix%. The results also showed that anthocyanin content in strawberry jam significantly decreased logarithmically at 37℃ , and spreadmeter value changed slightly at 37℃ storage but it was not significant.
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