Hellström, Jarkko; Rajaniemi, Sirpa; Kivijärvi, Pirjo and Mattila, Pirjo (2007) The effect of processing on chokeberry (Aronia Medik.) polyphenols. In: NJF Report, Nordic Association of Agricultural Scientists, 3 (1), pp. 40-41.
Chokeberries were processed into jams by mixing them with sucrose, water, pectin and citric acid and then boiled. Two different boiling times(5 min and 15 min) were tested.
The phenolic compounds in chokeberries were quite stable during the jam making and 70-75 % of the total phenols were recovered from the processed jams.
|EPrint Type:||Conference paper, poster, etc.|
|Type of presentation:||Paper|
|Keywords:||chokeberry, polyphenols, processing|
|Subjects:||Food systems > Food security, food quality and human health|
|Research affiliation:||Finland > MTT Agrifood Research|
|Deposited By:||Koistinen, Riitta|
|Deposited On:||19 Aug 2009|
|Last Modified:||12 Apr 2010 07:39|
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