title: Characteristics of physico-chemical properties of bilberry (Vaccinium myrtillus L.) jams with added herbs.
abstract: Low-sugar bilberry jams without added herbs and those with added mentha (1 %) and lemon balm (1 %) were examined for levels of selected physico-chemical indicators, antioxidant activity, colour and texture. Jams were obtained by two methods: cooked in an open pan and cooked in a vacuum evaporator. 100 g fresh mass contained 0.076-0.481 mg HMF, 5.8-7.1 mg vitamin C, 176-232 mg total polyphenols, 122-156 mg total flavonoids, 73-96 mg total anthocyanins, with antioxidant activity per 1 g of 405-575 μM Trolox (ABTS), 71-89 μM Trolox (DPPH) and 120-176 μM Fe(2+) (FRAP). Jams cooked in a vacuum evaporator had higher levels of the indicators examined, better colour and worse texture. Jams with added herbs generally showed higher levels of all indicators, but their colour and texture were slightly worse. Storing jams for 8 months caused a reduction in antioxidant constituents of 7-20 % along with a deterioration of colour and texture.
authors.affiliation: Department of Fruit, Vegetable and Mushroom Processing, Agricultural University of Krakow, 122 Balicka Street, 30-149 Krakow, Poland.
authors.forename: Anna
authors.initials: A
authors.lastname: Korus
authors.affiliation: Department of Fruit, Vegetable and Mushroom Processing, Agricultural University of Krakow, 122 Balicka Street, 30-149 Krakow, Poland.
authors.forename: Grażyna
authors.initials: G
authors.lastname: Jaworska
authors.affiliation: Department of Fruit, Vegetable and Mushroom Processing, Agricultural University of Krakow, 122 Balicka Street, 30-149 Krakow, Poland.
authors.forename: Emilia
authors.initials: E
authors.lastname: Bernaś
authors.affiliation: Department of Analysis and Evaluation of Food Quality, Agricultural University of Krakow, 122 Balicka Street, 30-149 Krakow, Poland.
authors.forename: Lesław
authors.initials: L
authors.lastname: Juszczak
keywords: Antioxidants; Bilberry; Colour; Jam; Processing and storage; Texture