Analytical Constituents of Strawberry and Raspberry and Their Change in Jam Production

Ryan, John J.; Dupont, Jo Anne

doi:10.1093/jaoac/56.3.743

Cited by 3 publications

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“…Evaluation of the fruit content of jams by analysis of finished products has not been satisfactorily resolved to date. Most efforts have been dedicated to chemical analysis of fruit composition and of the products thereof (Ryan and Dupont 1973;Goodall and Scholey 1975;Nehring et al 1977;Tricard et at. 1985).…”

Section: Introductionmentioning

confidence: 99%

Rheological Behaviour of Sheared Jams. Relation With Fruit Content

Carbonell

Costell

Durán

1991

Journal of Texture Studies

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Eight samples of jam were sheared to destroy gel structure and their pow behaviour was analysed in a concentric cylinder viscometer. Jams were prepared from 4 different fruits-strawberry, peach, plum, and apricot-at 50% and 30% fruit content approximately. Flow of sheared jam showed time dependence, which could be quantified by the Weltmann model and which was eliminated by shearing samples for 8 min at 300 rpm. Casson's yield stress values were obtained at two ranges of shear rates: 0.08-1.01 s-l (uol) and 2.58-387.30 s-' (uo2). co2 values were about double the uol values. Flow was adequately described by the Herschel and Bulkley model, introducing either of the yield stress values (uo, or uo2). Signijicant diferences were found for some of the rheological parameters studied (Weltmann A and B constants, uo,, uo2, K,, and n,) between samples containing 50% and 30% fruit. These results demonstrate the role played by fruit particles in the rheological behaviour of this type of product and suggest the possibility of using rheological parameters as indices of fruit content in jams.

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Section: Introductionmentioning

confidence: 99%

Rheological Behaviour of Sheared Jams. Relation With Fruit Content

Carbonell

Costell

Durán

1991

Journal of Texture Studies

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“…Many of them are based on chemical characterization of the fruits in order to establish chemical indices to be applied to the formulated products (Goodall 1969;Gherardi et al 1975Gherardi et al , 1980Gherardi et al and 1983Eksi 1981 andBazzarini et al 1986). Another approach involves a comparison between fruit composition and that of the final jam (Christensen 1972;Ryan and Dupont 1973;Goodall and Scholey 1975;Clerc et al 1975;Nehring et al 1977;Kienninger and Eksi 1979;Fuchs and Ekstrom 1984;…”

Section: Introductionmentioning

confidence: 99%

Rheological Indices of Fruit Content in Jams: Influence of Formulation on Time‐dependent Flow of Sheared Strawberry and Peach Jams

Carbonell

Costell

Durán

1991

Journal of Texture Studies

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The influence of formulation factors [fruit content (25–55%), soluble solids content (60–70° Brix) and added pectin (0.3–0.7% in strawberry jams and 0.1–0.5% in peach jams)] on time dependent parameters has been analyzed in previously sheared jams. Twenty three samples of each fruit jam were prepared according to a second order composite rotatable design. Weltmann A values depended mainly on fruit content and on its interaction with the other two composition factors for both fruit jams. Weltmann B values, depended on the three variables and on fruit‐pectin interaction for strawberry jams, while for peach jams B values depended also on fruit‐soluble solids interaction. Predictive power of time dependent parameters for estimation of fruit content was low, but considering them in conjunction with soluble solids content and total pectin values explained 91.7% of the variability of fruit content in strawberry jams and 83.7% of same in peach jams.

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“…Four constituents-potassium, insoluble solids, amino acids and phosphorus-were examined to ascertain the variation, means and minimum acceptable values (Ryan and DuPont, 1973). More recently, Archer et al, 1977, discussed the fate of carbofuran and its metabolites on strawberries in the environment.…”

Section: Introduction Carbofuranmentioning

confidence: 99%

Removal of Carbofuran Residues From Strawberries by Various Washes and Jam Production

Archer

Stokes

1978

Journal of Food Science

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Chemical and physical treatmentsEverbearer strawberries containing carbofuran residues were subjected to chemical and physical aqueous washes to determine the removal of the chemical residues. The washed berries were processed into jam and a taste panel evaluated the effects of the treatments on the appearance, flavor and odor of the jam. The loss of total residues as determined by gas chromatographic analyses ranged from 63.1% on unwashed berries to as much as 100.0% on specifically processed samples. The chemical and physical treatments did not adversely affect the appearance, odor or flavor of the strawberry jam.Duplicate 40-g samples of ripe raw strawberries were placed in a 400 ml Griffin beaker and 150 ml of wash solution was added (Table 1). The mixture was gently stirred for 15 min in the wash solution at room temperature (24°C). The wash solution was decanted and stored for analyses, the berries were washed once with 50 ml of deionized water which was pooled with the original wash solutions and the berries were next processed for jam.

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Analytical Constituents of Strawberry and Raspberry and Their Change in Jam Production

Cited by 3 publications

References 0 publications

Rheological Behaviour of Sheared Jams. Relation With Fruit Content

Rheological Behaviour of Sheared Jams. Relation With Fruit Content

Rheological Indices of Fruit Content in Jams: Influence of Formulation on Time‐dependent Flow of Sheared Strawberry and Peach Jams

Removal of Carbofuran Residues From Strawberries by Various Washes and Jam Production

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