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Strawberry Jam
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- The strawberry is
a member of the rose family.
- A strawberry
consists of many tiny individual fruits embedded in a fleshy
scarlet receptacle. The brownish or whitish specks, commonly
considered seeds, are the true fruits. These berry components make
strawberries relatively high in fiber.
- Strawberries are
also an excellent source of vitamin C, a good source of folate and
potassium, and are relatively low in
calories.
- Strawberry fruit
is a kind of fruit that easily damaged and have a shelf life that is
not long. At the time of harvest, the strawberries are not harvested
simultaneously.
- Strawberry plants
can live for 9 months. From
January-October.
- Strawberries
harvested 2 times a day, with a 4-month harvest period. Each harvest
can yield 3-6 kg of strawberries.
- Low-calorie
strawberry jams were prepared by the replacement of sugar with
fructose + aspartame and fructose syrup + aspartame.
- Low-calorie
strawberry jams were prepared with low methoxyl pectin and low
methoxyl amidated (LMA) pectin since they are used for low-calorie
product formulas.
- Strawberry jam
samples
were stored at room temperature and at 4°C,
while low-calorie jams were stored at 4°C only.
- The major diseases causing
storage losses in strawberries are gray mold rot, rhizopus rot and
leather rot. Prompt pre-cooling to temperature of 5" C or below and
holding at such temperature in transit, storage and during marketing
will minimize such losses to the least level.
- The sensory
quality of the strawberry jams was evaluated by a trained panel with
proven skills (n = 1013) using descriptive analysis (Lawless &
Heymann
1998). Sensory evaluation was carried out after 1 week (III), 2
weeks or 4
months storage (IV) at 5°C or after 1 month storage at 22°C
with daily illumination (V).
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