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Piracicaba, Brazil

de Moura S.C.S.R.,Institute Tecnologia Of Alimentos Ital | Prati P.,Apta Regional Polo Centro Sul | Vissotto F.Z.,Institute Tecnologia Of Alimentos Ital | Ormenese R.C.S.C.,Institute Tecnologia Of Alimentos Ital | Rafacho M.S.,University of Campinas
Ciencia e Tecnologia de Alimentos | Year: 2011

The purpose of this study was to follow-up color changes in low-calorie strawberry and guava jellies during storage. To this end, one formulation of each flavor was prepared varying the application of hydrocolloids (pectin and modified starch). The jellies were studied regarding pH, soluble solids, water activity and syneresis. In order to follow-up color changes, the samples remained stored for 180 days in chambers with controlled temperatures of 10 °C (control) and 25 °C (commercial), and color instrumental analyses (L*, a*, and b*) were performed every 30 days. Arrhenius model was applied to reaction speeds (k) at different temperatures, where light strawberry and guava jellies showed greater color changes when stored at 25 °C compared to the samples stored at 10 °C. Activation energy values between 13 and 15 kcal.mol -1 and Q 10 values between 2.1 and 2.3 were obtained for light strawberry jelly and light guava jelly, respectively. Therefore, it was concluded that, with respect to color changes, every 10 °C temperature increase reduces light jellies shelf-life by half. Source

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