Color Stability of Strawberry and Blackcurrant Syrups

Journal of Food Science - Tập 57 Số 1 - Trang 172-177 - 1992
Grete Skrede1, Ronald B. Pegg1, Lea Pulkkinen1, Grethe Enersen1
1Authors Skrede, Lea, and Enersen are with MATFORSK, Norwegian Food Research Institute, Osloveien 1, N‐1430 Aas, Norway. Author Wrolstad is with the Dept. of Food Science & Technology, Oregon State Univ., Corvallis, OR 97331.

Tóm tắt

ABSTRACTColor stabilities were compared using various color indices‐free an‐thocyanin content, color density, polymeric color, browning and Hunter color values. Comparisons included both strawberry syrup plain and fortified with anthocyanins and/or ascorbic acid levels equivalent to those of blackcurrant syrup. Anthocynin pigments of unfortified strawberry syrup were less stable than those of blackcurrant syrup. Color stability of strawberry syrup fortified with equal anthocyanin concentrations was similar to blackcurrant syrup. Hence, color stability was dependent upon total anthocyanin concentration rather than qualitative pigment composition. Addition of ascorbic acid decreased color stability of strawberry syrup. Strawberry anthocyanin pigment fortification had a protective effect on ascorbic acid.

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Thông tin xuất bản

Journal of Food Science

Tập 57 Số 1

172-177

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