engleski

Effect of different pectin addition and its concentration on colour and textural properties of raspberry jam

Colour and texture are very important quality properties of all foods. In this study, influence of pectin addition with different degree of esterification on colour and textural properties of raspberry jams were investigated. Effect of different concentrations (0.3, 0.5 and 0.7 %) of added pectins on those properties was also investigated. Measurements of anthocyanin content, total phenol content, free radical scavenging activity and texture were conducted after preparation and after one, two and three-month storage at 4 °C. Results showed that type of pectin has influence on both, colour and texture. Raspberry jams with low methoxy pectin had higher values of anthocyanin content and lower values of texture parameters. Different concentrations of added pectins also had influence on colour and texture.

raspberry jam; pectin; colour; texture

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