Influence of sucrose on the degradation of anthocyanins in makiang jam

Abstract

The aim of this research was to study the influence of sucrose on the degradation of anthocyanins in makiang jam. Makiang flesh was prepared by three different methods. In the first method, makiang flesh was mixed with sucrose at three different raitos (2:1, 3:1 and 4:1), in the second method, makiang flesh was soaked in sucrose solution (35 Brix) at three different ratios (1:1, 1:1.5 and 1:2) and in the last method, makiang flesh was prepared without addition of sucrose. After the jam processing, makiang jams were stored at two different temperatures (the ambient temperature and 40 C) for 30 days to measure the degradation of anthocyanins. The results showed that the anthocyanins content in makiang jam decreased with increasing the storage time. The degradation of anthocyanins in makiang jam prepared by makiang flesh without addition of sucrose was higher than those prepared by mixing makiang flesh with sucrose or soaking makiang flesh in sucrose solution. Mixing makiang flesh with sucrose had lower anthocyanins degradation than soaking makiang flesh in sucrose solution. Makiang jam stored at the ambient temperature had lower anthocyanins degradation compared to those stored at 40 C.