Effect of Storage on 5-Hydroxymethylfurfural (HMF) Formation and Color Change in Jams


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Aslanova D., Bakkalbasi E. , Artik N.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.13, ss.904-912, 2010 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 13 Konu: 4
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1080/10942910902908896
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Sayfa Sayıları: ss.904-912

Özet

In this study, the effects of storage temperature (10, 20, and 37 degrees C) and time (0, 2, 4, and 6 months) on the HMF and color values in strawberry, cherry and apricot jams were studied. Results showed that the HMF and total color difference (E) values of all jams were increased linearly with storage time and higher values were found at higher storage temperature. Kinetic model was applied to changes in HMF and E. Changes in HMF and E were explained using zero-order reaction kinetics and the dependence of the rate constant on temperature was described by the Arrhenius equation.