This might be related to
the high presence of anthocyanins in these roots (Arscott &
Tanumihardjo, 2010), the main pigments responsible of purple
jam color, which was affected by jam making methods. While, mild
method preserved the purple jam color as previously reported,
common method caused a browning, which affected negatively the
visual quality and thus the color acceptability of these jams.
This might be related tothe high presence of anthocyanins in these roots (Arscott &Tanumihardjo, 2010), the main pigments responsible of purplejam color, which was affected by jam making methods. While, mildmethod preserved the purple jam color as previously reported,common method caused a browning, which affected negatively thevisual quality and thus the color acceptability of these jams.
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