SDRP Journal of Food Science & Technology

Effect of storage time and temperature on the nutritional quality of commercial orange jam

Citation

LOUAILECHE, Effect of storage time and temperature on the nutritional quality of commercial orange jam(2016)SDRP Journal of Food Science & Technology 1(2)

Abstract

The aim of the present study was to assess the effect of storage period and temperature on the nutritional quality, carotenoid and ascorbic acid contents of orange jam during storage for 30 days at 25 °C and 35 °C. For that purpose, special attention was paid to total sugars (TS), hydroxymethylfurfural (HMF), free amino acids (FAA), ascorbic acid (AA) and carotenoids. It was observed that storage conditions of jam led to statistical significant alterations for all monitored parameters. The decreasing parameter for jam at the end of storage under 25 °C and 35 °C, respectively, were 12.5% and 15% for TS, 50% and 59.5% for FAA, 23.5% and 29% for AA and 3% and 19% for carotenoids ; likewise, the increasing were 144% and 169% for HMF. The practical implications of this work are that the derived knowledge could be very useful to optimize storage conditions in order to improve the quality of these products.

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