COLOR STABILITY OF STRAWBERRY AND BLACK-CURRANT SYRUPS

被引：99

作者：

SKREDE, G ^{[1
]}

WROLSTAD, RE ^{[1
]}

LEA, P ^{[1
]}

ENERSEN, G ^{[1
]}

机构：

[1] OREGON STATE UNIV,DEPT FOOD SCI & TECHNOL,CORVALLIS,OR 97331

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 01期

关键词：

STRAWBERRY; BLACK-CURRANT; SYRUP; COLOR; STABILITY;

D O I：

10.1111/j.1365-2621.1992.tb05449.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Color stabilities were compared using various color indices-free anthocyanin content, color density, polymeric color, browning and Hunter color values. Comparisons included both strawberry syrup plain and fortified with anthocyanins and/or ascorbic acid levels equivalent to those of blackcurrant syrup. Anthocynin pigments of unfortified strawberry syrup were less stable than those of blackcurrant syrup. Color stability of strawberry syrup fortified with equal anthocyanin concentrations was similar to blackcurrant syrup. Hence, color stability was dependent upon total anthocyanin concentration rather than qualitative pigment composition. Addition of ascorbic acid decreased color stability of strawberry syrup. Strawberry anthocyanin pigment fortification had a protective effect on ascorbic acid.

引用

页码：172 / 177

页数：6

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