Physicochemical quality of selected strawberry jams with fructose

Authors

  • Dorota Gałkowska Department of Analysis and Evaluation of Food Quality, University of Agriculture, Balicka Street 122, 30-149 Kraków, Poland
  • Teresa Fortuna Department of Analysis and Evaluation of Food Quality, University of Agriculture, Balicka Street 122, 30-149 Kraków, Poland
  • Weronika Prochwicz Zagórska Department of Analysis and Evaluation of Food Quality, University of Agriculture, Balicka Street 122, 30-149 Kraków, Poland

DOI:

https://doi.org/10.5219/46

Keywords:

strawberry jam, fructose, chemical composition

Abstract

Four different commercially available strawberry jams with fructose were characterized in relation to acidity and reducing sugar, ash, micro- and macroelement contents. The results showed that the jams differed in active and total acidity, ash, as well as reducing sugar content. Differences between the jams were more pronounced for microelements than for macroelements.

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Published

2010-05-31

How to Cite

Gałkowska, D. ., Fortuna, T. ., & Zagórska, W. P. (2010). Physicochemical quality of selected strawberry jams with fructose. Potravinarstvo Slovak Journal of Food Sciences, 4(2), 22–24. https://doi.org/10.5219/46

Issue

Vol. 4 No. 2 (2010): Potravinarstvo

Section

Articles

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