|
KMID : 1134820160450101518
|
|
Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 10 p.1518 ~ p.1524
|
|
|
Prevention of Quality Deterioration in Concentrated Strawberry Puree by Employing pH Regulators during Heat Treatment
|
|
Lee In-Gyeong
Min Sea-Cheol
Kim Hee-Sun
Han Gwi-Jung
Kim Myung-Hwan
|
|
|
Abstract
|
|
|
|
This study was performed to minimize quality degradation of concentrated strawberry puree after 90°C for 5 min by heat treatment with citric acid (CA) and acidic sodium metaphosphate (ASM) as pH modifiers. The highest color value was 1% CA+1% ASM (13.027), followed by 1% CA (9.539) and control (6.905). Anthocyanin contents were also 1% CA+1% ASM (3.049 mg/100 g), 1% CA (1.140 mg/100 g), and control (0.757 mg/100 g) in sequence. The DPPH radical scavenging activities of control, 1% CA, and 1% CA+1% ASM were 58.148, 72.638, and 83.736%, respectively. The color values, anthocyanin contents, and DPPH radical scavenging activities were significantly different at P<0.05 between control and 1% CA+1% ASM treatment. For the results of overall preference for hedonic test, there was no significant difference at P>0.05 among the three samples. During heat treatment, quality degradation of concentrated strawberry puree was reduced by 1% CA+1% ASM treatment, which is expected for new acidulants.
|
|
|
KEYWORD
|
|
|
concentrated strawberry puree, citric acid, acidic sodium metaphosphate, anthocyanin, heat treatment
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|