Stabilitation of strawberry puree during processing
Abstract
During processing of strawberry products like puree were often found of problems such as loss of changed of red colour anthocyanin, formation of brown pigment and loss of vitamin C. The purpose of this research is to determine the best of precise ascorbic acid and sodium acid pyrophosphate (SAPP) concentrations to produced strawberry puree with a good quality. The research was employed by two factors. The first factor is ascorbic acid concentrations, consist of three levels: ascorbic acid 0,5%, 0,75% and 1,0%. The second factors is sodium acid pyrophosphate (SAPP) concentrations, consist of three levels: SAPP 0,04%, 0,07% and 0,1%. The research was designed by factorial randomized block design with two replications. The data were analyzed by variance analyzed when the treatments result gave significantly effect (P<0.05), then continoue to least significant different test (LSD). To decided the best treatment, using of indexs effektifitas method. The result of this research showed that the treatment combination of ascorbic acid and SAPP gave significantly effect on anthocyanin content and red colour intensity (a* value), but gave no significantly effect of total ascorbic acid, total soluble solid (TSS), pH and degree of lightness (L* value) of strawberry puree. Treatment of ascorbic acid 0,75% gave significantly effect on total soluble solid. The best of strawberry puree was produced by treatment of ascorbic acid 0,75% and SAPP 0,07%.References
Rukmana, H.R. (1998) “ Stroberi Budidaya dan Pascapanen,†Penerbit Kanisius.
Bridle, P and Viguera, C.G. (1996). “ Analysis of Anthocyanins in Strawberries and Elderberries. A Comparison of Capillary Zone Electrophoresis and HPLC, “ Food Chemistry, Eds, P.M. Fingles, J.I. Gray and J.P. Roozen, 60 (3) 299-304.
Kotecha, P.M and Madhavi, D.L. (1995). “ Berries, “ In Hand Book of Fruit Science and Technology. Production, Composition, Storage and Processing, eds., Salunkhe, D.K and S.S. Kadam, Marcel Dekker, Inc, New York.
Rajalakshmi, D and Narasimhan, S. (1996) “ Food Antioxidants: Sources and Methods of Evaluation. In Food Antioxidants, eds., D.L. Madhavi, S.S. Deshpande and D.K. Salunkhe, Marcel Dekker, Inc., New York.
Jadhav, S.J, Nimbalkar, S.S., Kulkarni, A.D., and Madhavi, D.L. (1996 ).“ Lipid Oxidation in Biological and Food Systems, In food Antioxidants, eds, D.L. Madhavi, S.S. Deshpande and D.K. Salunkhe, Marcel Dekker, Inc. New York,
Baranac, J.M, Patranovic, N.A., and Markovic, M.D. (1996 ).“ Spectrophotometric Study of Anthocyan Copigmentation Reactions “, J. Agric. Food Chem. 44, 1333-1336.
Steel, R.G and Torrie, J.R. (1991). “ Prinsip dan Prosedur Statistikaâ€, PT. Gramedia Pustaka Utama, Jakarta.
DeGarmo, E.P, Sullivan, W.G. and Canada, C.R. (1984). “ Engineering Economy, “ 7th Ed, Mac Millan Publ.Co., New York.
Pospisil, J.D, Lovric, T., Trinajstic, N., and Sabljic, A. (1983). “ Anthocyanin Degradation in Presence of Furfural and 5-Hydroxymethylfurfural. Journal of Food Science, 48, 411-416.
Simpson, R.F, Bennet, S.B. and Miller, G.C. (1995). “ Oxidative Pingking of White Wines. A note on the Influence of Shulphur dioxide ascorbic acid. Food Technology in Australia. 35 (1), 34-36.
Kallio, H, Pallasaho, S., Karppa, J., and Linko, R.R. (1986). “ Comparison of the Half-Lives of Anthocyanins in the Juice of Crowberry, Empetrum nigrum, Journal of Food Science, 51 (2), 408-410.
Labuza, T.P. (1973).†Effects of Dehydration and Storageâ€, In Symposium Effects of Processing, Storage and Handling on Nutrion Retention in Foods. Minniapolis.p.20-25.
Francis, F.J and Clydesdale, F.M. (1976 ). “ Pigments In Principles of Food Science, “ Ed, O.R. Fennema, Marcel Dekker, Inc. New York and Basel.
Fossen, T, Cabrita, L., and Andersen, O.M. (1998). “Colour and Stability of pure anthocyanins influenced by pH including the alkaline region, “ J.Agric. Food Chem. 63 (4), 435-440.
Gaman, P.M and Sherrington, K.B. (1989). †The Science of Food,†An Introduction to Food Science, Nutrition and Microbiology, 2nd ed., Pergamon Press, New York.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).