Development of New Assortments of Phytojams With Incorporation of Plant Ingredients

Abstract

Influence is investigated of the main components of the newly developed assortments of phytojems -fruit part, vegetable ingredients, fertilizers, sweeteners and organic acids on the sensory evaluation. The main tasks in the development of the phytojams are to preserve the consistencе upon addition of pectin; increasing the nutritional value of the main raw material by introducing dry and thickened plant extracts and lowering the energy value of new assortment products at the expense of reducing the amount of sugars in the recipes or replacing them with fructose. By physicochemical parameters the studied variants differ from the traditionally produced low-caloric jams with the higher content of phenolic compounds. Sensory evaluation was conducted at the ten ball system. Five model variants have been evaluated with a total sugar content of less than 10%. They have better organoleptic qualities, appearance and functionality.

Yoghurt Analysis With Addition of Honey and Bee Pollen by Ultrasonic Characteristics During Storage

“…The two nonlinear polynomial models of the second and third order show very close mean squared errors and the values of the normalized ones are close to 1. On the other hand, the third order model shows a non-smooth characteristic, which is a prerequisite for the define of a derivative in a certain region of the this characteristic, which is a premise for the model not to be suitable for use in further studies [6,7,12,13,14]. The shortcomings of the second-order exponential model and the polynomial model from the third order are missing from the second-order polynomial model.…”