Effect of black currant genotype on the quality and rheological properties of jams

Journal of Food, Agriculture and Environment

Volumn 5, Issue 1, 2007, Pages 71-75

  Rubinskiene, Marina ^a   Speiciene, Vilma ^b   Leskauskaite, Daiva ^b   Viskelis, Pranas ^a  

^a INSTITUTE OF AGRICULTURE   (Lithuania)

^b KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

Author keywords

Biochemical composition; Black currant; Jam; Rheological properties

Indexed keywords

ALNUS; RIBES HUDSONIANUM;

EID: 33847359134     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

References (24)

1. Hummer, K. and Barney, D. 2002. Crop reports. Currants. HortTechnol. 12:377-387.
2. Rubinskiene, M. and Viškelis, P. 2002. Accumulation of ascorbic acid and anthocyanins in berries of Ribes nigrum. Botanica Lithuanica 8:139-144.
3. Melechina, A., Jankelewitch, B. and Eglite, M. 1983. Hybrids of R. nigrum and R. bracteosum. Riga, 71 p. (in Russian).
4. Flaumenbaum, B. 1986. Basis of Conservation of Food Products. Moscow, 494 p. (in Russian).
5. Maksimenko, M. G. 1994. Yield quality of registered and perspective currant black cultivars and their use. Abstract of the dissertation, Minsk, 26 p. (in Russian).
6. Bickauskiene, S. 1981. Chemical composition and technological properties of black currant berries. In Barnaul (ed.). Selection and Cultivar Testing a Black Currant. Vol. 1, pp. 132-134. (in Russian).
7. Rubinskiene, M. 2004. Changes of Bioactive Components in Ripening and Processed Black Currants Fruits. Dissertation, Kaunas (in Lithuanian).
8. Viberg, U., Ekström, G., Fredlund, K. and Sjöholm, I. 1997. A study of some important vitamins and antioxidants in a blackcurrant jam with low sugar content and without additives. J. Food Sci. Nutr. 48:57-66.
9. Rosenthal, A. J. 1999. Relation between instrumental and sensory evaluation of texture. In Food Texture: Measurement and Perception. Aspen Publishers, Gaithersburg, pp. 1-16.
10. Tabilo-Munizaga, G. and Barbosa-Canovas, G. V. 2005. Rheology for the food industry. J. Food Eng. 67:147-156.
11. Rao, M. A. 1999. Rheology of Fluids and Semisolid Foods. Principles and Applications. Aspen Publishers, Inc., Gaihensburg, Maryland, 251 p.
12. Alzamora, S. M., Castro, M. A., Vidales, S. L., Nieto, A. B. and Salvatory, D. 2000. The role of microstructure in the textural characteristics of minimally processed fruits. In Alzamore, S. M. et al. (eds). Minimally Processed Fruits and Vegetables. Fundamental Aspects and Applications. Aspen Publisher, Gaithersburg, pp.153-171.
13. Dervisi, P., Lamb, J. and Zabetacis, I. 2001. High pressure processing in jam manufacture: Effects on textural and color properties. Food Chem. 73:85-91.
14. Bayndirli, I. 1993. Density and viscosity of grape juice as a function of concentration and temperature. J. Food Process Preserv. 17:147-151.
15. Nindo, C. I., Tang, J., Powers, J. R. and Takhar, P. S. 2007. Rheological properties of blueberry puree for processing applications. LWT - Food Science and Technology 40:292-299.
16. Memnune, S., Fatih, E. M. and Mustafa, S. 2005. Rheological, physical and chemical characteristics of mulberry Pekmez. Food Control 16:73-76.
17. th edn, AOAC Inc., Arlington, VA, p. 915.
18. Manuals of Food Quality Control 1986. Vol. 7. Food Analysis: General Techniques, Additives, Contaminants, and Composition. FAO, Rome, 205 p.
19. th edn, AOAC Inc., Arlington, VA, p. 1058.
20. th edn, AOAC Inc., Arlington, VA, p. 922.
21. Sabir, M. A., Sosulski, F. W. and Campbell, S. J. 1976. Polymetaphosphate and oxalate extraction of sunflower pectins. J. Agric. Food Chem. 24:348-350.
22. Grigelmo-Miguel, N. and Martin-Belloso, O. 1999. Influence of fruit dietary fiber addition on physical and sensorial properties of strawberry jams. J. Food Eng. 41:13-21.
23. Grigelmo-Miguel, N., Ibarz-Ribas, A. and Martin-Belloso, O. 1999. Rheology of peach dietary fiber suspensions. J. Food Eng. 39:91-99.
24. Trajkovski, V., Strautina, S. and Sasnauskas, A. 2000. New perspective hybrids in breeding of black currants. Sodininkystė ir darž ininkystė 19:3-14.