Influence of sugar addition and pH on pigment stability and colour of frozen red beet puree (CROSBI ID 589496)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | domaća recenzija
Podaci o odgovornosti
Nedić Tiban, Nela ; Rak, Sandra ; Piližota, Vlasta
engleski
Influence of sugar addition and pH on pigment stability and colour of frozen red beet puree
In this study influence of glucose, fructose and sucrose (3, 5 and 7 %), and pH (3 and 5), with the addition of ascorbic and citric acid on betacyan pigment stability and colour of red beet puree before freezing, and after 1 and 6 months of storage at -18 °C, was investigated. To study the thermal properties of red beet puree differential scanning calorimetry was used. Enthalpy of melting (ΔH), onset (To) and melting peak temperatures (Tp) were determined. The results showed the highest stability of betacyans when ascorbic and citric acid were added (pH 3 and 5), and the lowest stability when glucose was added (3, 5 and 7 %). The highest colour change (ΔE) during storage was observed with glucose addition, and lowest with fructose addition. Enthalpy of melting (ΔH) decreased when sugars were added, and when the amount of sugar was higher, while the samples with addition of acids had ΔH values from 238.54 to 247.45 Jg-1. Red beet puree showed excellent stability during 6 months of storage, especially with addition of acids (pH 3 and 5), which is very important for potential application of red beet as a source of natural food colorant in certain products.
red beet; betacyans; sugar; colour; freezing
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Podaci o prilogu
70-70.
2012.
objavljeno
Podaci o matičnoj publikaciji
Book of Abstracts 14th RužičkaDays, ”TODAY SCIENCE-TOMORROW INDUSTRY”
Jukić, Ante
Zagreb: Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku
978-953-7005-29-0
Podaci o skupu
14th Ružička Days, ”TODAY SCIENCE-TOMORROW INDUSTRY”
poster
13.09.2012-15.09.2012
Vukovar, Hrvatska