نوع مقاله : مقاله پژوهشی
نویسندگان
1 گروه علوم و صنایع غذایی، دانشگاه منابع طبیعی و کشاورزی گرگان، گرگان.
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد.
چکیده
گونه‌های زرشک به ویژه زرشک سیاه (B. cratagina) حاوی مقادیر زیادی آنتوسیانین بوده و می‌توانند جایگزین مناسبی برای رنگ‌های سنتزی محسوب شوند. در این پژوهش اثر درصد‌های مختلف پکتین سیب با درجه استری بالا بر پایداری آنتوسیانین‌ها و رنگ ظاهری عصاره زرشک سیاه طی نگهداری در سیستم مدل پاستیل میوه‌ای مورد ارزیابی قرار گرفت. اختلاف آماری معنا‌داری در سطح (05/0P
کلیدواژه‌ها
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