Modeling of Calcium Chloride and Pectin Methylesterase Prefreezing Treatments of Strawberries and Jams

Suutarinen, J.; Honkapää, Kaisu; Heiniö, Raija-Liisa; Mustranta, Annikka; Liukkonen-Lilja, Helena; Mokkila, Mirja

doi:10.1111/j.1365-2621.2002.tb09484.x

Cited by 17 publications

(6 citation statements)

References 6 publications

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“…All values were in the slight range of the intensity scale, meaning, the berries used in the majority of samples were extensively homogenized. The berries in sample Fin2 may have been pretreated as suggested by Suutarinen et al . (2000, 2002).…”

Section: Resultsmentioning

confidence: 99%

Possibility for a Strawberry Jam Sensory Standard

Koppel¹,

Timberg²,

Salumets³

et al. 2011

Journal of Sensory Studies

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Sensory and instrumental characteristics of 25 commercial strawberry jam samples manufactured in 11 countries were compared to determine whether the development of a sensory or origin standard for strawberry jams was practical. Appearance, texture and flavor attributes were evaluated by sensory analysis. Color, hardness, sugar and acid profile, pH, dry weight and Brix of the samples were measured using instrumental means. The sweet attribute was correlated with total sugars (0.88), glucose (0.68), sucrose content (0.71), Brix (0.89) and dry weight of the samples (0.91). Sensory properties indicated three clusters of jams: (1) sweet, red-colored jams holding a high-fruit content; (2) jams containing artificial aromas and a granular structure; and (3) brown-colored jams that were somewhat bitter, sour and astringent. Those clusters were independent of country of origin, thus a Protected Designation of Origin standard does not seem appropriate. However, a sensory standard based on color, sweetness and natural strawberry identity appears possible.

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Section: Resultsmentioning

confidence: 99%

Possibility for a Strawberry Jam Sensory Standard

Koppel¹,

Timberg²,

Salumets³

et al. 2011

Journal of Sensory Studies

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“…Endopolygalacturonase, pectin lyase and β‐glucosidase activities were measured using polygalacturonic acid,29 citrus pectin30 and 4‐nitrophenyl‐β‐ D ‐glucopyranoside31 as substrate, respectively. Pectin methylesterase was assayed by titration of the liberated carboxyl groups of citrus pectin using an automatic titrator 32. β‐Galactosidase activity was measured using o ‐nitrophenyl‐β‐ D ‐galactopyranoside as substrate 31.…”

Section: Methodsmentioning

confidence: 99%

Effect of enzyme‐aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices

et al. 2005

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Bilberries (Vaccinium myrtillus) and blackcurrants (Ribes nigrum) were treated with extensive dosages of commercial cell wall degrading enzyme preparations, i.e. Econase CE, Pectinex Ultra SP-L, Pectinex Smash, Pectinex BE 3-L and Biopectinase CCM. The enzymes were dosed based on the polygalacturonase activity. The juice yield was improved in both berries as a result of the enzymatic treatment. The improvement was more pronounced with blackcurrants owing to their thicker cell walls. The impact of the enzymatic treatment on anthocyanins present in the juices was investigated using HPLC-DAD. The enzyme preparations affected the contents and composition of anthocyanins in the juices. Pectinex Ultra SP-L, Pectinex Smash, Pectinex BE 3-L and Biopectinase CCM increased the total content of anthocyanins by 13-41% in the bilberry juices and by 18-29% in the blackcurrant juices. Econase CE, however, produced a dramatic decrease in the total anthocyanin content in the bilberry juice due to its enzyme profile, whereas no such effect was observed with the blackcurrant juice. All the enzyme mixtures tested produced a total or extensive loss of anthocyanidin galactosides in bilberry juice. Commercial enzyme preparations used in the production of berry juices can improve extraction of anthocyanins into the juice. However, they may effectively hydrolyse certain glycosides and thus affect the profile of extracted anthocyanins.

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“…Besides determining general physical and chemical properties, many works have also performed sensory analysis of jams (Abdullah & Cheng, 2001;Basu, Shivhare, Singh, & Beniwal, 2011;Grigelmo-Miguel & Martín-Belloso, 1999;Singh, Jain, Singh, & Singh, 2009;Suutarinen et al, 2002), jellies (Acosta, Víquez, & Cubero, 2008;Khouryieh, Aramouni, & Herald, 2005;Moritaka, Naito, Nishinari, Ishihara, & Fukuba, 1999;Royer, Madieta, Symoneaux, & Jourjon, 2006), and marmalades (Egbekun, Nda-Suleiman, & Akinyeye, 1998;Yildiz & Alpaslan, 2012). Some of these studies and others have instrumentally measured the colour of jams (Dervisi, Lamb, & Zabetakis, 2001;Grigelmo-Miguel & Martín-Belloso, 1999;Singh et al, 2009;Suutarinen et al, 2002) and marmalades (Yildiz & Alpaslan, 2012). Several works have also studied the mechanical properties (texture) of jams (Basu et al, 2011;Singh et al, 2009;Suutarinen et al, 2002), and jellies (Khouryieh et al, 2005;Moritaka et al, 1999;Royer et al, 2006).…”

Section: Introductionmentioning

confidence: 99%