Investigation of the effect of using different syrups and cooling on the physiochemical properties of commercial strawberry jam

Hydroxymethylfurfural (HMF) is an indicator compound which gives information about the amount the termal process and the timing of it that exposed to foods. It can be found in different amounts in foods that are commonly consumed like honey, jam, molasses, tomato paste and coffee. The observed value of HMF is important for manufacturers to identify critical points in the process. Nowadays, the use of industrial cooking equipments significantly reduces the amount of HMF compared to traditional method. However, the values determined in many researches on the products sold in the market were found above the critical limits specified in the Turkish Standards. In this study, in which the effects of different glucose syrup formulations and cooling stages on the amount of HMF in the final product were investigated 3 different strawberry jams were produced in vacuum evaporators by using glucose syrup with 2 different sugar profiles and their 50%-50% mixture. After cooking, samples were taken for each of the strawberry jams in 3 different syrup formulas and some of the samples were taken to 18°C ambient conditions and some to 4°C cold cabinet conditions. Some of the samples were sent to the cooling tunnel than half of the samples were taken to 18°C storage conditions and each other half 4°C at the exit of the tunnel. In the first examines from after produce in all samples; pH, brix, titration acidity, HMF, texture, rheology and color values of the samples were investigation and during the 4-month storage period, various quality characteristics were monitored. All of the samples the highest HMF value was observed in the samples taken directly to the ambient conditions at 18°C after cooking, and a significant decrease was observed in the amount of HMF with the addition of cooling steps. (p<0,05) In this direction, it can be mentioned that studies can be carried out on the development of cooling parameters in addition to vacuum evaporator equipments in limiting the amount of HMF in the jam industry.