| Popis: |
The purpose of this study was to discover the quality properties of the commercially available candied strawberries. Fifteen samples with different brands were purchased, and the physicochemical parametes, such as color, texture, sugar and acid content were determined using colorimeter, texture analyzer and HPLC. In addition, sensory scores were evaluated using intensity scale method. The results showed that the moisture content of these preserved strawberries were between 12.49% and 23.86%, and the colorimetric values distribution ranges of L*, a* and b* were 23.25~34.39, 5.17~19.83, and 5.78~17.04, respectively. For the texture characters, there were significant differences (P |
