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HMF formation and colour change of bitter orange and sweet orange jams during storage

Mirela Kopjar ; University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Osijek, Croatia
Ivana Đurkan ; University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Osijek, Croatia
Vlasta Piližota ; University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Osijek, Croatia

Puni tekst: engleski, pdf (94 KB) str. 11-15 preuzimanja: 1.418* citiraj
APA 6th Edition
Kopjar, M., Đurkan, I. i Piližota, V. (2010). HMF formation and colour change of bitter orange and sweet orange jams during storage. Croatian journal of food science and technology, 2. (2.), 11-15. Preuzeto s https://hrcak.srce.hr/65472
MLA 8th Edition
Kopjar, Mirela, et al. "HMF formation and colour change of bitter orange and sweet orange jams during storage." Croatian journal of food science and technology, vol. 2., br. 2., 2010, str. 11-15. https://hrcak.srce.hr/65472. Citirano 16.09.2019.
Chicago 17th Edition
Kopjar, Mirela, Ivana Đurkan i Vlasta Piližota. "HMF formation and colour change of bitter orange and sweet orange jams during storage." Croatian journal of food science and technology 2., br. 2. (2010): 11-15. https://hrcak.srce.hr/65472
Harvard
Kopjar, M., Đurkan, I., i Piližota, V. (2010). 'HMF formation and colour change of bitter orange and sweet orange jams during storage', Croatian journal of food science and technology, 2.(2.), str. 11-15. Preuzeto s: https://hrcak.srce.hr/65472 (Datum pristupa: 16.09.2019.)
Vancouver
Kopjar M, Đurkan I, Piližota V. HMF formation and colour change of bitter orange and sweet orange jams during storage. Croatian journal of food science and technology [Internet]. 2010 [pristupljeno 16.09.2019.];2.(2.):11-15. Dostupno na: https://hrcak.srce.hr/65472
IEEE
M. Kopjar, I. Đurkan i V. Piližota, "HMF formation and colour change of bitter orange and sweet orange jams during storage", Croatian journal of food science and technology, vol.2., br. 2., str. 11-15, 2010. [Online]. Dostupno na: https://hrcak.srce.hr/65472. [Citirano: 16.09.2019.]

Sažetak
In this work influence of preparation on 5-hydroxymethylfurfural (HMF) and colour of bitter orange jams and sweet orange jams was investigated. Samples were prepared without and with treatment of oranges with ascorbic acid in order to investigate the influence on prevention of browning in jams. Samples were stored for 365 days at 4 °C and at room temperature and formation of HMF and colour change during storage were measured. After jam preparation bitter orange jams had higher HMF content than sweet orange jams (231 mg/kg and 58.3 mg/kg, respectively). Treatment of oranges with ascorbic acid increased formation of HMF during preparation of jams (261 mg/kg and 95 mg/kg for bitter and sweet orange jams). During storage the same tendency was observed. Also, difference in colour between sweet and bitter orange jams was observed. The highest colour change was observed in bitter orange jams (ΔE* = 5.66) with addition of ascorbic acid. In this work the importance of pH value of jams and storage temperature for HMF formation and colour was emphasised.

Ključne riječi
bitter orange jams; sweet orange jams; HMF; colour; storage

Hrčak ID: 65472

URI
https://hrcak.srce.hr/65472

Posjeta: 1.692 *