Effect of pH, sugar type and thermal annealing on high-methoxy pectin gels

Evageliou, Vasiliki

doi:10.1016/s0144-8617(99)00191-5

Cited by 142 publications

(75 citation statements)

References 19 publications

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“…After 7 mins of cooking, jujube flour was compacted, but the cake was better after 10 mins, when the specific jujube flavor was released. This property of compaction may be attributed to the gelling ability of pectin polysaccharides [31]. Indeed, our results showed a high WSP content during ripening (6%), with a high content of galacturonic acid (50%).…”

Section: Discussionsupporting

confidence: 52%

Processed Z. Mauritiana Lamk in the Formula of High Nutritional Value Cake

A¹

2015

J Food Process Technol

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The nutritional value of jujube fruits Ziziphus mauritiana Lamk was processed through an optimized traditional cake procedure. The characteristics of jujube fruit polysaccharides from an accession known as P3 were determined for each of the 5 ripening stages. Therefore, the content of the Alcohol Insoluble Materials, Water Soluble Polysaccharide and Galacturonic Acid was determined at each ripening stage. The degree of methylation (DM) of jujube pectins was less than 50% therefore was classified as low methoxylated pectin (LM). Using the 3 rd and the 5 th ripening stage, the impact of the drying and cooking was evaluated on selected nutritional characteristics, including vitamin C, total phenolics content and antioxidant capacity. Remarkably, using the fruits from the 3 rd stage, the drying process decreased the vitamin C content (74.5%, p<0.05) whereas an increase of 20% (p<0.05) was observed for the cake. Interestingly, the antioxidant activity was unchanged during the drying process. In contrast, after the cooking process the phenolics content and the antioxidant capacity had both increased, by 64% and 30% (p<0.05) respectively.Overall, our results indicated that stage 3 fruits would exhibit higher nutritional qualities than stage 5 fruits. We strongly recommend stage 3 fruits of accession P3 for food applications, including jujube cake processing.

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Section: Discussionsupporting

confidence: 52%

Processed Z. Mauritiana Lamk in the Formula of High Nutritional Value Cake

A¹

2015

J Food Process Technol

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“…e goma xantana, nessa formulação, contribuiu para o aumento da firmeza do doce. Segundo Evageliou et al (2000), o xarope de glicose tem maior interação com a água do sistema e menor interação com a pectina, o que favorece a obtenção de géis mais rígidos por ligações intermoleculares de pectina. Resultados similares ao presente trabalho foram obtidos por Policarpo et al (2003b), pela incorporação de 10% de xarope de glicose às formulações com 5% de pectina.…”

Section: Resultsunclassified

Características de doce em massa de umbu verde e maduro e aceitação pelos consumidores

Martins

Borges

Deliza

et al. 2007

Pesq. agropec. bras.

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Resumo -O objetivo deste trabalho foi avaliar formulações de doces, em massa de umbu verde e maduro, quanto às características físico-químicas e físicas, e quanto à aceitação pelos consumidores residentes no Rio de Janeiro. Quatro formulações de doces foram processadas para polpa de umbu verde: F1, 0,3% de goma xantana; F2, 5% de xarope de glicose e 0,3% de goma xantana; F3, 0,5% de amido modificado; F4, 5% de xarope de glicose e 0,5% de amido modificado; e quatro formulações para polpa de umbu maduro: F1, apenas correção de pH; F2, 0,5% de pectina; F3, 0,3% de goma xantana; F4, 5% de xarope de glicose e 0,5% de amido modificado. Foram avaliadas as seguintes características físico-químicas e físicas: sólidos solúveis, acidez titulável, pH, açúcares redutores e não redutores, atividade de água, cor, firmeza e adesividade. Cinqüenta e seis consumidores avaliaram as formulações, por meio de escala hedônica estruturada de nove pontos. As formulações F2 apresentaram maior firmeza. Os consumidores atribuíram notas superiores a seis na escala utilizada, para todas as formulações, o que indica aceitação dos produtos.Termos para indexação: Spondias tuberosa, aditivo alimentar, análise sensorial, processamento de frutas, consumidor. Characteristics of green and ripe umbu marmalades and acceptance by consumersAbstract -The objective of this work was to evaluate green and ripe umbu marmalade formulations, in relation to physicochemical and physical characteristics, and regarding Rio de Janeiro consumers' acceptance. Four marmalade formulations were processed for green umbu pulp: F1, 0.3% xanthan gum; F2, 5% glucose syrup and 0.3% xanthan gum; F3, 0.5% modified starch; F4, 5% glucose syrup and 0.5% modified starch; and four formulations for ripe umbu pulp: F1, only pH correction; F2, 0.5% pectin; F3, 0.3% xanthan gum; F4, 5% glucose syrup and 0.5% modified starch. The physicochemical and physical characteristics evaluated were: soluble solids, titrable acidity, pH, reducing and nonreducing sugars, water activity, color, firmness and adhesiveness. Fifty-six consumers evaluated the formulations, using nine-point structured hedonic scale. The formulations F2 presented higher firmness. Consumers gave notes higher than six in the used scale, which indicates the approval of the products.

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“…This fact can be attributed to lower dissociation of the free carbonyls in the pectin molecules, which reduces the intermolecular repulsion and favors the formation of crossed bonds, essential for the formation of the gel (ALIKONIS, 1979). According to Evangeliou, Richardson and Morris (2001) the glucose syrup, or reducing sugars resulting from the hydrolysis, has higher interaction with the pectin, which favors more rigid gels obtained by intermolecular pectic bonds.…”

Section: Sensory Analysismentioning

confidence: 99%

Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves

et al. 2012

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The objective of this research was to evaluate the effect of the citric acid concentration, pulp/sugar ratio, and albedo concentration of the passion fruit peel on physical, physiochemical, and sensorial characteristics of the 'Silver' banana preserves. A 2³ factorial design and 3 repetitions in the central point were used. The albedo concentration between 0 and 3% had significant influence on the reduction of the reducing sugars and on the decrease in titratable acidity. The increase in the pulp/sugar ratio exerted a negative effect on the pH and positive on the titratable acidity; the acid addition reduced the non-reducing sugar level. The sensorial evaluation and purchase intention indicated that the incorporation of a maximum of 1.5% albedo in formulations containing 50% pulp and 0.5% citric acid resulted in products with good acceptability in comparison with the formulation in which 60% pulp and an absence of acid or albedo is utilized.

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Effect of pH, sugar type and thermal annealing on high-methoxy pectin gels

Cited by 142 publications

References 19 publications

Processed Z. Mauritiana Lamk in the Formula of High Nutritional Value Cake

Processed Z. Mauritiana Lamk in the Formula of High Nutritional Value Cake

Características de doce em massa de umbu verde e maduro e aceitação pelos consumidores

Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves

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