Anthocyanin content and colour development of pomegranate jam

作者：Melgarejo P; Martinez R^*; Hernandez Fca; Martinez J J; Legua P

来源：Food and Bioproducts Processing, 2011, 89(C4): 477-481.

DOI：10.1016/j.fbp.2010.11.004

• Pomegranate
• Jam
• Anthocyanins
• Colour and storage

One of the most important parameters to which consumers are sensitive when selecting jams is the colour. Anthocyanin and colour development of pomegranate jams made from the 'Mollar' cultivar were analysed during five months. Different temperatures (5 degrees C and 25 degrees C) and light exposures (daylight and darkness) were tested during storage. Also the influence of pectin on jam preparation was evaluated. The results concluded that high methoxy pectins yielded better pomegranate jams because of their high a* values (34% higher than low methoxy ones). Optimal storage conditions were achieved at 5 degrees C with no light exposure at all.

• 出版日期2011-10