Effect of gelling agents on color characteristics of fruit jams

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F19%3A43877541" target="_blank" >RIV/62157124:16270/19:43877541 - isvavai.cz</a>

Výsledek na webu

<a href="http://jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/667/547" target="_blank" >http://jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/667/547</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Effect of gelling agents on color characteristics of fruit jams

Popis výsledku v původním jazyce

This study was aimedto evaluate the influence of carrageenan and pectin on jam color during 10 days of cold storage (+ 4 degrees C). Jam samples were prepared with cherry and apricot fruits and 3 concentrations of gelling agents (0.5 %, 1 % and 2 %). Cherry and apricot jam samples prepared without gelling agent were used as control samples. Pectin, kappa-carrageenan and iota-carrageenan were used as gelling agents. The jams were stored in the refrigerator for 10 days. The color of jams was monitored by personal camera, with the usage of image analysis software in three intervals (first day, third day and tenth day). The significant (p&lt;0.05) changes of color during 10 days of storage were measured in all prepared jam samples with emphasis that the lowest changes were observed in jams prepared with 1 % pectin, 0.5 % kappa-carrageenan and 2 % iota-carrageenan. Otherwise, Principal component analysis (PCA) illustrated that only jam samples prepared with 1 % kappa-carrageenan had different RGB parameters in comparison with other laboratory prepared jam samples.

Název v anglickém jazyce

Effect of gelling agents on color characteristics of fruit jams

Popis výsledku anglicky

This study was aimedto evaluate the influence of carrageenan and pectin on jam color during 10 days of cold storage (+ 4 degrees C). Jam samples were prepared with cherry and apricot fruits and 3 concentrations of gelling agents (0.5 %, 1 % and 2 %). Cherry and apricot jam samples prepared without gelling agent were used as control samples. Pectin, kappa-carrageenan and iota-carrageenan were used as gelling agents. The jams were stored in the refrigerator for 10 days. The color of jams was monitored by personal camera, with the usage of image analysis software in three intervals (first day, third day and tenth day). The significant (p&lt;0.05) changes of color during 10 days of storage were measured in all prepared jam samples with emphasis that the lowest changes were observed in jams prepared with 1 % pectin, 0.5 % kappa-carrageenan and 2 % iota-carrageenan. Otherwise, Principal component analysis (PCA) illustrated that only jam samples prepared with 1 % kappa-carrageenan had different RGB parameters in comparison with other laboratory prepared jam samples.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Iraqi Journal of Agricultural Sciences

ISSN

0075-0530

e-ISSN

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Svazek periodika

50

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

IQ - Irácká republika

Počet stran výsledku

14

Strana od-do

675-688

Kód UT WoS článku

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EID výsledku v databázi Scopus

2-s2.0-85065557384