ASSESSMENT IN TIME OF HAWTHORN JELLY BEHAVIOUR

Mădălina Iuga
Faculty of Food Engineering, Ștefan cel Mare University of Suceava, Romania
Advisor: Associate Prof. Ph.D. Eng. Silvia Mironeasa

Keywords: hawthorn, jelly, texture, colour, time, behaviour.

Introduction
Hawthorn was used since antiquity mostly in herbal medicine for its cardiovascular and
digestive benefits on the human body [1, 2]. Hawthorn berries has a high nutritional value and
can be consumed as jelly and jams due to their high pectin content [3].

Aim
The aim of this study was to investigate the behaviour of hawthorn jelly in time by
investigating their mechanical textural characteristics and chromatic properties.

Materials and methods

Fruits
Hawthorn berries were collected after full ripening in October from Gura Humorului
Area, Suceava County.

Jelly manufacture
Hawthorn fruits were selected, washed, crushed and mixed with water for juice extraction
at 50°C. Hawthorn juice was boiled at 103 °C for 15 minutes with appropriate amounts of sugar
and lemon juice. Hawthorn jelly samples were stored at room temperature.

Texture profile analysis

Mechanical properties of the hawthorn jelly were obtained from a texture profile analysis
(TPA) test using a Mark-10-ESM301 Texturometer. Jelly samples were cubic with a side of 30
mm and were compressed twice at 10 mm distance and at 10 mm/min velocity. The textural
parameters showed in Table 1 were obtained using the TPA plot (Figure 1).
Table 1. Texture profile analysis parameters
Characteristic Formula
Hardness H
Cohesiveness A2/A1
Springiness D2/D1
Gumminess H*(A2/A1)
Viscosity C
Adhesiveness A3
Chewiness H*(A2/A1)*(D2/D1) Figure 1. Texture profile analysis plot [4]

Colour analysis
The colour of hawthorn jelly was measured with an Ocean Optics Spectrometer,
using the CIELab system. CIELab system uses three imaginary positive primaries
instead of the real colours. The coordinate L* is an approximate measurement of
luminosity and it ranges from 0 (black) to 100 (white). a* parameter takes values
between -100 for reddish colours and +100 for the greenish ones. b* coordinate ranges
between -100 for blueness and +100 for yellowness [5,6]. Chroma (C*) is an attribute
that describes the hue difference between samples and a grey colour with the same
lightness (Equation 1):
 (1)

Statistical analysis
All the experimental results were showed as average values ± standard deviation (S.D.)
of three or eight measurements.
Results and discussion
The jelly was analyzed after 2, 30 and 60 days from manufacture.
The colour evolution in time of hawthorn jelly is presented in Figure 2. According to
the Figure 2 a, b, c and d) Chroma, L*, a* and b* parameters decreased in time.

a. b. c. d.
Figure 2. Time evolution of the colour characteristics

The texture of hawthorn jelly recorded slight modifications in time. According to figure
3, the cohesiveness, the viscosity, the springiness, the chewiness, the gumminess and the
hardness increased during the storage, while the adhesiveness descreased in time (figure 3.b).
The results obtained are in agreement with those reported for other fruit jellies [7].

a. b.
Figure 3. Variation in time of textural characteristics

Conclusion
The results obtained showed that there are slight modifications of colour and texture of
hawthorn jelly in time. The evolution of jelly during the storage is important for establishing the
shelf life of the product. There were not significant changes on the colour and the texture of the
studied jelly, so it is a stable product that can be stored at room temperature for many days.
References
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