Izvorni znanstveni članak
HMF formation and colour change of bitter orange and sweet orange jams during storage
Mirela Kopjar
orcid.org/0000-0001-6864-4652
; 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
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
Datum izdavanja:
28.12.2010.
Posjeta: 3.178 *