Presented at the 50th Annual Meeting of the Institute of Food Technologists, Anaheim. CA. June 16–20. 1990.
Color Stability of Strawberry and Blackcurrant Syrups
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 57, Issue 1, pages 172–177, January 1992
How to Cite
SKREDE, G., WROLSTAD, R.E., LEA, P. and ENERSEN, G. (1992), Color Stability of Strawberry and Blackcurrant Syrups. Journal of Food Science, 57: 172–177. doi: 10.1111/j.1365-2621.1992.tb05449.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 4/24/91; revised 7/4/91; accepted 7/25/91.
Color stabilities were compared using various color indices-free an-thocyanin content, color density, polymeric color, browning and Hunter color values. Comparisons included both strawberry syrup plain and fortified with anthocyanins and/or ascorbic acid levels equivalent to those of blackcurrant syrup. Anthocynin pigments of unfortified strawberry syrup were less stable than those of blackcurrant syrup. Color stability of strawberry syrup fortified with equal anthocyanin concentrations was similar to blackcurrant syrup. Hence, color stability was dependent upon total anthocyanin concentration rather than qualitative pigment composition. Addition of ascorbic acid decreased color stability of strawberry syrup. Strawberry anthocyanin pigment fortification had a protective effect on ascorbic acid.