Influence of strawberry jam color and phenolic compounds on acceptance during storage
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 ellagi...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal De Viçosa
2015-06-01
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| Series: | Revista Ceres |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2015000300233&lng=en&tlng=en |
| _version_ | 1818109678758920192 |
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| author | Lívia de Lacerda de Oliveira Pineli Celso Luiz Moretti Marileusa Chiarello Lauro Melo |
| author_facet | Lívia de Lacerda de Oliveira Pineli Celso Luiz Moretti Marileusa Chiarello Lauro Melo |
| author_sort | Lívia de Lacerda de Oliveira Pineli |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-11T02:35:05Z |
| format | Article |
| id | doaj.art-e553c626ccef43feacc9a0e281a6bef4 |
| institution | Directory Open Access Journal |
| issn | 2177-3491 |
| language | English |
| last_indexed | 2024-12-11T02:35:05Z |
| publishDate | 2015-06-01 |
| publisher | Universidade Federal De Viçosa |
| record_format | Article |
| series | Revista Ceres |
| spelling | doaj.art-e553c626ccef43feacc9a0e281a6bef42022-12-22T01:23:45ZengUniversidade Federal De ViçosaRevista Ceres2177-34912015-06-0162323324010.1590/0034-737X201562030002S0034-737X2015000300233Influence of strawberry jam color and phenolic compounds on acceptance during storageLívia de Lacerda de Oliveira PineliCelso Luiz MorettiMarileusa ChiarelloLauro MeloThe 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.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2015000300233&lng=en&tlng=enprocessamento de frutasaceitaçãoantioxidantesarmazenamentoregressão quadrados mínimos parciais (PLS) |
| spellingShingle | Lívia de Lacerda de Oliveira Pineli Celso Luiz Moretti Marileusa Chiarello Lauro Melo Influence of strawberry jam color and phenolic compounds on acceptance during storage Revista Ceres processamento de frutas aceitação antioxidantes armazenamento regressão quadrados mínimos parciais (PLS) |
| title | Influence of strawberry jam color and phenolic compounds on acceptance during storage |
| title_full | Influence of strawberry jam color and phenolic compounds on acceptance during storage |
| title_fullStr | Influence of strawberry jam color and phenolic compounds on acceptance during storage |
| title_full_unstemmed | Influence of strawberry jam color and phenolic compounds on acceptance during storage |
| title_short | Influence of strawberry jam color and phenolic compounds on acceptance during storage |
| title_sort | influence of strawberry jam color and phenolic compounds on acceptance during storage |
| topic | processamento de frutas aceitação antioxidantes armazenamento regressão quadrados mínimos parciais (PLS) |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2015000300233&lng=en&tlng=en |
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