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Modelling the colour of strawberry spread during storage, including effects of technical variations

100%
Kadivec M., Tijskens L. M. M., Kopjar M., Simcic M., Pozrl T.
Polish Journal of Food and Nutrition Sciences
|
2016
|
tom 66
|
nr 4
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 (R2 adj, >90%). It also allowed better interpretation of the processes involved. All variations in the data could be attributed to technical variation.
2
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Starches modified by combination of phosphorylation and high-voltage electrical discharge (HVED) treatment

72%
Grgic I., Grec M., Gryszkin A., Zieba T., Kopjar M., Ackar D., Jozinovic A., Milicevic B., Zavadlav S., Babic J.
Polish Journal of Food and Nutrition Sciences
|
2021
|
tom 71
|
nr 1
Starch is extensively used in the food industry as a texture modifier, a fat substitute, and in other applications. To optimise starch functional properties for specific use, it is subjected to various modifications. High-voltage electrical discharge (HVED) treatment, as a non-thermal and rapid process, was applied in this research as a single method and in combination with phosphorylation in order to explore its potential for improving starch physicochemical properties. Maize, wheat, potato, and tapioca starches were modified, and Na₅P₃O₁₀ and Na₂HPO₄ were used for phosphorylation. Starch gelatinisation parameters (by DSC); paste clarity; and contents of amylose, damaged starch, and resistant starch were determined; and FTIR-ATR spectra were recorded. All modifications reduced the enthalpy of gelatinisation and decreased contents of amylose, resistant starch, and damaged starch. The effect of the HVED treatment on starch properties depended on starch type and combinations with chemicals. HVED could act as an aid in the starch phosphorylation process since the properties analysed were more effectively improved when HVED was combined with phosphorylation than by phosphorylation alone.
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