Modelling the Colour of Strawberry Spread During Storage, Including Effects of Technical Variations
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 condi...
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| Format: | Article |
| Language: | English |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2016-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2016.66.issue-4/pjfns-2016-0007/pjfns-2016-0007.xml?format=INT |
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| author | Kadivec Mirta Tijskens Leopold M.M. Kopjar Mirela Simčič Marjan Požrl Tomaž |
| author_facet | Kadivec Mirta Tijskens Leopold M.M. Kopjar Mirela Simčič Marjan Požrl Tomaž |
| author_sort | Kadivec Mirta |
| collection | DOAJ |
| description | 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 variations in the data could be attributed to technical variation. |
| format | Article |
| id | doaj-art-257de20ed1fc4ae8bf2258de1ab1fa10 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2016-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-257de20ed1fc4ae8bf2258de1ab1fa102025-02-03T01:21:35ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072016-12-0166427127610.1515/pjfns-2016-0007pjfns-2016-0007Modelling the Colour of Strawberry Spread During Storage, Including Effects of Technical VariationsKadivec Mirta0Tijskens Leopold M.M.1Kopjar Mirela2Simčič Marjan3Požrl Tomaž4Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, SloveniaHorticulture and Product Physiology, Wageningen University and Research Centre, Wageningen, The NetherlandsFaculty of Food Technology, University of Osijek, Osijek, CroatiaDepartment of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, SloveniaDepartment of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, SloveniaThe 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 variations in the data could be attributed to technical variation.http://www.degruyter.com/view/j/pjfns.2016.66.issue-4/pjfns-2016-0007/pjfns-2016-0007.xml?format=INTstrawberry spreadcolourmodellingtechnical variation |
| spellingShingle | Kadivec Mirta Tijskens Leopold M.M. Kopjar Mirela Simčič Marjan Požrl Tomaž Modelling the Colour of Strawberry Spread During Storage, Including Effects of Technical Variations Polish Journal of Food and Nutrition Sciences strawberry spread colour modelling technical variation |
| title | Modelling the Colour of Strawberry Spread During Storage, Including Effects of Technical Variations |
| title_full | Modelling the Colour of Strawberry Spread During Storage, Including Effects of Technical Variations |
| title_fullStr | Modelling the Colour of Strawberry Spread During Storage, Including Effects of Technical Variations |
| title_full_unstemmed | Modelling the Colour of Strawberry Spread During Storage, Including Effects of Technical Variations |
| title_short | Modelling the Colour of Strawberry Spread During Storage, Including Effects of Technical Variations |
| title_sort | modelling the colour of strawberry spread during storage including effects of technical variations |
| topic | strawberry spread colour modelling technical variation |
| url | http://www.degruyter.com/view/j/pjfns.2016.66.issue-4/pjfns-2016-0007/pjfns-2016-0007.xml?format=INT |
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