• Korean Journal of Agricultural Science
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• v.14 no.1
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• pp.134-143
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• 1987

In order to observe the strawberry as the raw materials and to compare the color of strawberry's products, Hunter L,a,b tristimulate color values were measured physically by color difference meter. Food textural properties of strawberry were measured by Rheo textural meter for rheological properties of strawberry jam. According to results obtained, it showed that Hunter L,a,b tristimulus color values were affected by ripening time of strawberry and Hunter color values changed regularly on different pH. Deformation of red color pigment Hunter color values changed linearlly on different pH, therefore red color pigment of elderberry showed to be used as a food color agent. The first peak of strawberry in TPA curve was high as cherry, grape and pineapple Strawberry jam showed pseudoplastic characteristic and time dependence.