Influence of strawberry jam color and phenolic compounds on acceptance during storage

Abstract

The objective of this study was to evaluate the influence of the color and phenolic compounds of strawberry jam on acceptance during storage. Jams were processed, stored for 120 days and evaluated monthly for chromatic characteristics, total phenolic compounds, total anthocyanins (ANT), total ellagic acid (TEA), flavonoids and free ellagic acid (FEA), and sensory acceptance as well. Data were submitted to analysis of variance (ANOVA) and the means were compared by the Least Significant Difference (LSD). Cluster Analysis and Partial Least Square Regression (PLS) were performed to investigate the relationships between instrumental data and acceptance. Contents of ANT, TEA and redness decreased during storage. Other chemical characteristics and sensory acceptance showed a nonlinear behavior. Higher acceptance was observed after 60 days, suggesting a trend of quality improvement followed by decline to the initial levels. The same trend was observed for lightness, non-pigment flavonoids and FEA. According to PLS map, for consumers in cluster 2, acceptance was associated to jams at 60 days and to luminosity, FEA, and non-pigment flavonoids. For cluster 1, a positive association between flavor liking, jam at initial storage, and the contents of TEA and ANT was indicated. Jams at 120 days were positively associated to hue and negatively associated to color liking, for cluster 1. Color and texture were positively correlated to overall liking for cluster 2, whereas for cluster 1, overall acceptance seemed to be more associated to flavor liking. Changes in color and phenolic compounds slightly influenced the acceptance of strawberry jams, but in different ways for consumers clusters.

Quality and Nutritional Value of Functional Strawberry Marmalade Enriched with Chia Seed (Salvia hispanica L.)

“…As reported by Rababah et al [25], strawberry has a phenolic content of 8.5 mg•GAE/kg, which is higher than cherry, grape, fig, and orange. e phenolic content of a strawberry jam was reported as 2.85 mg•GAE/g [26]. When compared with our findings, the total phenolic content of SMWC was noticeably higher than that of the control marmalade.…”

Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties

“…In all the jams, this value increased with storage time and was higher in those stored at room temperature compared to those stored at 10 ∘ C. This indicates the degradation of red pigments and the shift towards yellow coloration. Pinelli et al [55] also noted an increase in the h ∘ parameter of strawberry jams after 120 days of storage.…”

Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread

“…The colour was recorded using CIE with the following variables: L* -lightness, a* -hue on a green (-) to red (+) axis, b* -hue on a blue (-) to yellow (+) axis and ΔE -colour total variation relative to a white surface reference (Pineli et al, 2015). Additionally, the cylindrical coordinates hue or hue angle (h ab ) and Chroma (C* ab ) were defined by the following equations:…”