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KMID : 1011620130290060725
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Korean Journal of Food and Cookey Science
2013 Volume.29 No. 6 p.725 ~ p.731
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Characteristics of Strawberry Jam Containing Strawberry Puree
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김진숙:Kim Jin-Sook
강은정:Kang Eun-Jung/장영은:Chang Young-Eun/이지현:Lee Ji-Hyun/김기창:Kim Gi-Chang/김경미:Kim Kyung-Mi
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Abstract
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This study investigates the quality of strawberry jam containing different quantities of strawberry. Strawberry jam was prepared by the addition of 70-30%(w/w) strawberry puree, Sweetness, pH, total acidity, color, anthocyanin and pectin content, texture, free sugar, and organic acid content of the samples were measured. Decrease in the quantity of the strawberry puree led to a decrease in the following: total acidity(significance value p<0.05), anthocyanin, pectin, total free sugar, frutose, glucose, sucrose, and, organic acid content, namely oxalic acid, citric acid, malic acid, succinic acid, and formic acid. A texture profile analysis showed reduction in the hardness, gumminess, and chewiness of the jam. At the same time, decrease in the puree quantity also led to an increase in the sweetness, pH, Lvalue, a- value and b- value(significance value p<0.05) of the jam. These results promote, the consumption of fruit that are high in fruit, low in sugar, and do not contain any chemical additives.
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KEYWORD
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strawberry jam, sugar, characteristics, anthocyanin, physical properties
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