The Effect of Different Prefreezing Treatments on the Structure of Strawberries Before and After Jam Making

Suutarinen, J.; Honkapää, Kaisu; Heiniö, Raija-Liisa; Autio, Karin; Mokkila, Mirja

doi:10.1006/fstl.2000.0638

Cited by 47 publications

(31 citation statements)

References 13 publications

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“…Kopjar et al (2009) also observed an increase in the values of texture parameters in strawberry jam during storage at room temperature. On the other hand, Suutarinen et al (2000) reported that strawberry jam firmness was not significantly changed because cross linking between carboxyl groups of adjacent polyuronide chains via calcium ions made the cell wall less accessible to enzymes in the fruit.…”

Section: Texture Parameters Of Strawberry Jamsmentioning

confidence: 99%

Effects of Plant Ingredients With Pro-Health Properties and Storage Conditions on Texture, Color and Sensory Attributes of Strawberry (Fragaria × Ananassa Duch.) Jam

2017

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The following work compares the parameters of texture and color as well as sensory indicators in low-sugar strawberry (Fragaria × ananassa Duch.) jams both with pro-health plant ingredients (chokeberry, elderberry, Japanese quince, flax seeds, wheat germs and inulin) and without them (control). The products were examined immediately after production and after 6 and 12 months of storage at cold (10oC) and room temperature (20oC). Compared with the control jam, the value of gel strength was the highest in the jams with flax seeds and wheat germs, on average by 21% and 159%, respectively. The investigated ingredients, particularly Japanese quince and elderberry fruit, lowered gel strength by 16% and 21%, respectively. The ingredients used had an effect on all color parameters and the general sensory evaluation. Adding steviol glycoside and Japanese quince lead to the color of jams being substantially brighter; however, the brightest were the jams with added flax seeds and wheat germs. The addition of chokeberry and elderberry caused significant darkening of the jam. The dominant colors in jams were red and yellow, especially in the jam with added steviol glycoside, Japanese quince and wheat germs. After storage, the value of all texture parameters in jams increased; there were also changes in color, jams were lighter after storage at 20oC. After a 12-month storage period, the jam with added chokeberry scored the highest (5.0) values, regardless of the storage temperature; the highest scores were also reported for the jam with Japanese quince and inulin stored at 10oC.

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Section: Texture Parameters Of Strawberry Jamsmentioning

confidence: 99%

Effects of Plant Ingredients With Pro-Health Properties and Storage Conditions on Texture, Color and Sensory Attributes of Strawberry (Fragaria × Ananassa Duch.) Jam

2017

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“…The second process consisted of pulsing infusion, in which the vacuum was pulled for 300 s, released, and then repeated for another 300 s. In the third process, a temperature gradient infusion method was evaluated. Mango cubes were blanched for 150 s at 100 • C, and immediately submerged in Valencia PME (13)(14)(15)(16) Unit ml −1 ) with and without CaCl 2 ·2H 2 O (100 or 1000 ppm) at 4 • C for 2 h. In all process treatments, water infused mangoes and non-infused mangoes were used as controls. The process treatments were replicated three times.…”

Section: Raw Materials and Process Treatmentmentioning

confidence: 99%

“…13 Infusion of exogenous PME increases firmness of peaches 14 as well as strawberry pieces in jam. 15,16 Although infusion of exogenous PME into blanched fruits improves firmness of some fruits, it is not effective with others. 17 In particular, fruits and vegetables with a skin or tough surface, such as peas, corn, cherries and blueberries, resist infusion.…”

Section: Introductionmentioning

confidence: 99%

Texture and distribution of pectic substances of mango as affected by infusion of pectinmethylesterase and calcium

2004

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Fresh cut mangos were infused with pectinesterase (PME) and calcium chloride, and the effect on textural properties, distribution of pectic substance and degree of esterification was determined. Temperature gradient infusion with PME and/or calcium chloride increased gumminess and chewiness, but had no impact on hardness and adhesiveness. The distribution of pectic substances, as protopectin or alkaline soluble pectin, was approximately twice that of water-or chelator-soluble pectin. The degree of esterification of water-and chelator-soluble pectic substances was near 50-60%, and less than 10%, respectively. Heat-sensitive PME inhibitor in mango was detected. The initial hardness of Kent mango was variable, and differences in distribution of pectic substances were observed. Texture of Kent mango is most likely moderated by changes in the solubility of insoluble pectin or by non-pectin components in the cell wall.

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“…Calcium salts have been widely used to reduce polyphenoloxidase induced browning (Tom as- Barber an, Gil, Castañar, Artes, & Saltveit, 1997), to obtain firmer products after heating (Stanley, Bourne, Stone, & Wismer, 1995), freezing (Suutarinen, Honkap€ a€ a, Heini€ o, Autio, & Mokkila, 2000) or storage (Abbott, Klein, Campbell, Conway, & Sams, 2000) or to reduce spoilage caused by pathogens.…”

Section: Introductionmentioning

confidence: 99%

Ca2+ and Fe2+ influence on the osmotic dehydration kinetics of apple slices (var. Granny Smith)

Barrera

Betoret

Fito

2004

Journal of Food Engineering

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The Effect of Different Prefreezing Treatments on the Structure of Strawberries Before and After Jam Making

Cited by 47 publications

References 13 publications

Effects of Plant Ingredients With Pro-Health Properties and Storage Conditions on Texture, Color and Sensory Attributes of Strawberry (Fragaria × Ananassa Duch.) Jam

Effects of Plant Ingredients With Pro-Health Properties and Storage Conditions on Texture, Color and Sensory Attributes of Strawberry (Fragaria × Ananassa Duch.) Jam

Texture and distribution of pectic substances of mango as affected by infusion of pectinmethylesterase and calcium

Ca2+ and Fe2+ influence on the osmotic dehydration kinetics of apple slices (var. Granny Smith)

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