EFFECT OF TECHNOLOGICAL PROCESS ON CONTENT OF ANTHOCYANINS AND COLOUR OF CONFITURES FROM PETALS OF WRINKLED ROSE (ROSA RUGOSA)
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2012, Vol 19, Issue 5
Abstract
The objective of the paper was to assess the effect of production methods and long-term storage on the colour and content of anthocyanins in confitures made from petals of wrinkled rose. The research analyses comprised two batches of high-sugar confitures from Rosa rugosa petals produced with the use of varying process parameters. The confitures analyzed were stored at a temperature of 6 ± 2 ºC and 22 ± 2 ºC during a 180-day period under no light conditions. The content of total anthocyanins was determined using a spectrophotometric method and the colour was measured using a colorimeter and a CIE L*a*b colour scale. It was proved that the content of anthocyanins in the preserves analyzed and the colour parameters thereof were significantly impacted by the method of producing confitures (two production methods were applied during the research experiment), as well as by the time period and temperature of their storage. The loss in the content of anthyocyanins was lower when a single-boiling method was applied to make the confitures compared to the confitures produced using a multiple-boiling method. The temperature of storage was a factor to significantly impact the losses in anthocyanins. The highest losses in anthocyanins (ca.57.1 %) were reported in the confitures produced using a triple-boiling method and stored for 180 days at a the temperature of 22 ºC. On the other hand, storing those confitures at a temperature of 6 ºC caused that the losses in the content of anthyocyanins were almost 20.7 %. A significant correlation was computed between the colour parameters and the content of anthyocyanins in confitures from wrinkled rose. The colour analysis proved the differences in the colour of the confiutures. The smallest changes occurred in the samples stored at a temperature of 6 ºC
Authors and Affiliations
Andrzej Cendrowski, Marta Mitek, Inga Siestrzewitowska
Keywords
Related Articles
- EP ID EP110734
- DOI 10.15193/zntj/2012/84/047-059
- Views 57
- Downloads 0
Porównanie lepkości pozornej kleików otrzymanych z błyskawicznych płatków zbożowych
SLAUGHTER VALUE AND QUALITY OF MEAT FROM BEEF CARCASSES CLASSIFIED TO DIFFERENT CONFORMATION CLASSES IN EUROP SYSTEM
The research study involved 167 young Polish Holstein-Friesian (PHF) bulls with an initial body weight of 70 ÷ 100 kg, fed concentrates supplemented with hay or straw. The animals were slaughtered at a body weight of c...
Alergeny przypraw
Zastosowanie zamrażalniczo utrwalonego mleka koziego do wyrobu potencjalnie probiotycznego napoju fermentowanego
ZMIANY WŁAŚCIWOŚCI WYPIEKOWYCH MĄKI PSZENNEJ POD WPŁYWEM DODATKU MALTODEKSTRYN
Celem badań było określenie zmian zachodzących we właściwościach kleiku mącznego, ciasta i pieczywa pszennego pod wpływem dodatku maltodekstryn. Materiał badawczy stanowiły handlowe mąki pszenne (typu 550 i 750) oraz m...