Abstract
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.
Highlights
In recent years, there has been a growing consumer demand for functional products
Materials The materials investigated consisted of low-sugar strawberry jams without pro-health ingredients and with the following enriching plant ingredients: black chokeberry [Aronia melanocarpa (Michx.) Elliott], elderberry (Sambucus nigra L.), Japanese quince [Chaenomeles japonica (Thunb.) Lindl. ex Spach], flax seeds (Linum usitatissimum L.), wheat germs (Triticum aestivum L.) and inulin
Strawberry fruits were frozen as a whole, whereas the fruits of Fruits and sweeteners, weighed according to the jam formulation shown in Table 1, were cooked in water in an open pan until the refractometric extract reached about 35% and the fruit was saturated with sugar (20 min, 103oC)
Summary
There has been a growing consumer demand for functional products. A important role is attributed to constituents with antioxidant properties, which exert antimutagenic and anticarcinogenic effects, prevent aging of the organism and act as free radical scavengers, thereby preventing oxidative stress-induced diseases (Žitňanová et al, 2006).Fruits, especially berries, are one of the richest sources of vitamins, minerals and health-promoting substances. With a low energy value, they are abundant in vitamin C, polyphenols and organic acids (de Ancos et al, 1999; Šavikin et al, 2009). In view of their seasonal availability and low level of stability, such fruits should undergo processing after harvest, making them available for consumption throughout the year. Strawberries are a source of bioactive compounds, including polyphenols, in particular ellagic acid and anthocyanins These fruits are a valuable raw material for the processing industry; they can be frozen or used in the production of juices, wine, dried products, jellies and jams (Byamukama et al, 2005)
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