Search for Author, Title, Keyword
Modelling the Colour of Strawberry Spread During Storage, Including Effects of Technical Variations
 
More details
Hide details
 
Publication date: 2016-12-31
 
 
Pol. J. Food Nutr. Sci. 2016;66(4):271-276
 
KEYWORDS
ABSTRACT
The colour of freshly processed strawberry spread changes relatively rapidly from a bright red to a dull red, which then makes its appearance generally less acceptable for consumers. The colours of strawberry spreads following several processing conditions were measured under different storage conditions. Additional sugar and colorant had only slight effects on the colour decay, while exclusion of oxygen and daylight did not affect this process. The only condition that clearly maintained the freshly processed appearance was storage at 4°C. Hexagonal bottles were filled with the strawberry spreads and their colour was repeatedly measured at the six sides of the bottles, using a Minolta chroma meter. Data were analysed using non-linear indexed regression analysis based on a logistic function for the three colour aspect of a*, b* and L*. This technology allowed the determination of the variation in these data in terms of improved reliability (R2adj, >90%). It also allowed better interpretation of the processes involved. All variation in the data could be assigned to technical variation.
 
CITATIONS (3):
1.
Modelling strawberry quality in a longitudinal study under the marketing concept of branding
da Mendes, Nicole Giuggioli, Cristiana Peano
Heliyon
 
2.
Evaluation of the effect of nanocellulose edible coating on strawberries inoculated with Aspergillus flavus through image analysis
Laura Rabasco-Vílchez, Francisco Jiménez-Jiménez, Arícia Possas, Ramón Morcillo-Martín, Fernando Pérez-Rodríguez
LWT
 
3.
Technological characterization of strawberry spread: comparison of bulking agent types
Hanad Mohamed Aden, Oğuz Aydemir, Ayşegül Beşir Özgeçen
Food Science and Biotechnology
 
eISSN:2083-6007
ISSN:1230-0322
Journals System - logo
Scroll to top