Effect of storage time and temperature on the physicochemical and sensory characteristics of commercial apricot jam

Touati, Naima; Tarazona-Díaz, Martha Patricia; Aguayo, Encarna; Louailèche, Hayette

doi:10.1016/j.foodchem.2013.08.037

Cited by 75 publications

(75 citation statements)

References 16 publications

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“…Comparing between mean of total storage period the results indicated that TSS was almost stable and no trend could be observed even a slight increases was recorded at the end of storage period. These results are in agreement with the results of [65]- [67] who observed minor increase in TSS of strawberry and watermelon lemon jams during storage. The increase in TSS contents of the product may be due to acid hydrolysis of polysaccharides especially gums and pectin into simple sugars [68].…”

Section: Vitamin C and Total Soluble Solids Contentssupporting

confidence: 93%

Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams

Abolila¹,

Barakat²,

El-Tanahy³

et al. 2015

FNS

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Twelve low-calorie orange-based formulated jams were prepared mainly from orange, pumpkin and papaya, and then sweetened using fructose (F), stevioside (St) and sucralose (Su). The nutritional value of formulated jams was estimated after the approximate chemical composition and total soluble solid have been determined. The effect of storage on total phenolic compounds, antioxidant capacity, carotenoids content and vitamin C was investigated. Organoleptical attributes of prepared low-calorie jams were done as well. Results indicated that the nutritive value [kcal 100 g −1 fw] ranged from 88.10 ± 0.60 to 164.34 ± 0.41; total phenol content (TPC, mg GAE 100 g −1 fw] ranged from 188.52 ± 2.45 to 411.79 ± 3.3; the antioxidant capacity (μmol TE g −1 fw) ranged from 14.57 ± 0.86 to 32.39 ± 1.19; total carotenoids [mg 100 g −1 fw] ranged from 115.20 ± 5.66 to 204.33 ± 4.21; vitamin C [mg 100 g fw] ranged from 8.94 ± 1.07 to 28.77 ± 4.46; total soluble solids [Brix] ranged from 22.53 ± 0.05 to 43.37 ± 0.13. Jams storage for a period of 12 months at room temperature led to a decrease in vitamin C content, TPC, antioxidant capacity, while total soluble solids (TSS) and carotenoids increased during storage. The results of organoleptical attributes showed that the formulas O11, O1 had the highest score of color and odor respectively while O7 recorded maximum score for taste, texture and bitterness respectively. Statistical analysis showed that storage intervals and treatments had a significant (p < 0.05) effect on sensory quality of diet jam. The organoleptical characteristics were affected with the extension of shelf-life. Addition of stevioside and sucralose to formulate the low-calorie jam increased total phenol and antioxidant capacity, improved color, taste and produced targeted low-calorie jams. The use of sweeteners such as fructose, sucralose and stevioside in the manufacture of orange diet jam was shown to be satisfactory, resulting in low-calorie jams, improved the quality and could be produced commercially.

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Section: Vitamin C and Total Soluble Solids Contentssupporting

confidence: 93%

Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams

Abolila¹,

Barakat²,

El-Tanahy³

et al. 2015

FNS

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“…These indicate that the jam lost its particular colour, reducing lightness and changing from initial the most redish (highest a*) value of fruit to yellowish tones for jam. Such a case attributed to the formation of brown pigment by Maillard reaction (Touati et al, 2014). As regards b* values similar decrease were obtained and were remarkable affected by jam processing.…”

Section: Resultssupporting

confidence: 79%

“…Mandarin production is about 30.4% of total citrus production with 942000 tons per 38692 hectares in Turkey and mainly produced in Mediterranean and Aegean region. Most of mandarin production is in Adana (28%), Hatay (25%) and Mersin (18% (Touati et al, 2014). Since low cost, long availability for all year and organoleptic properties jam is one of the most popular product (Mohd Naeem et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Some Physicochemical Properties of the Whole Fruit Mandarin Jam

Aksay

Tokbaş

Arslan

et al. 2018

Turkish JAF Sci.Tech.

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The citrus fruits have a high nutritive value and are also beneficial effects for human health due to their high flavonoid content. Mandarin (Citrus unshiu March.) a kind of citrus fruits are consumed as fresh and processed juice and/or juice concentrate. The aim of this work was to produce jam and evaluate its physical, chemical and sensory qualities from satsuma mandarins that are inconsumable or low quality small fruits. The jam was produced with 1:1 fruits: sugar ratios in an open vessel by traditional technique. Produced whole fruit mandarin jam had reasonable favour score from applied hedonic scale. The mean values of total soluble solid, titratable acidity as citric acid, dry matter, ash percent and pH of jam samples on wet basis were found as 70.38, 0.098, 74.77, 0.28 and 2.87 respectively. Hunter L, a and b values of tangerin jam were measured as 45.34, 11.48, and 21.16 respectively. Total phenolic content, antioxidant capacity and vitamine C of sample were measured 201,60 mg/100g as gallic acid equivalent and 102.24 mg FeSO4.7H2O/100g, 0.07 mg/100 g respectively.

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“…Statistical analysis revealed that the interaction time-temperature factor had a significant effect (p<0.05) on content of these compounds. The losses in sugars calculated in this study are higher than those reported by Chauhan et al (2012) and Touati et al (2014). According to these authors, the sugar content was reduced by 0.56% and 0.87% after storage for 6 months of coconut jam at 28 °C and 37 °C, respectively and by 9.02% and 7.46% after 60 days of storage at 25°C and 37 °C, respectively in apricot jam.…”

Section: Results and Discussion Sugar Contentcontrasting

confidence: 56%

“…After 30 days, total FAA content decreased by 50% and 59.5% at 25 °C and 37 °C, respectively. Touati et al (2014) reported that free amino acid content of apricot jam decreased by 34% and 46% after storage for 2 months at 25 °C and 37 °C, respectively. This decrease might be due to the intervention of amino acid in non-enzymatic browning process as Maillard reactions.…”

Section: Hmf Contentmentioning

confidence: 99%

Effect of storage time and temperature on the nutritional quality of commercial orange jam

2017

SDRP-JFST

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ABSTRACT:The aim of the present study was to assess the effect of storage period and temperature on the nutritional quality of orange jam during storage for 30 days at 25 °C and 35 °C. For that purpose, special attention was paid to total sugars (TS), hydroxymethylfurfural (HMF), free amino acids (FAA), ascorbic acid (AA) and carotenoids. It was observed that storage conditions of jam led to statistically significant alterations for all monitored parameters. The decrease rates at the end of storage under 25 °C and 35 °C, respectively, were 12.5% and 15% for TS, 50% and 59.5% for FAA, 23.5% and 29% for AA and 3% and 19% for carotenoids ; likewise, the increasing were of 144% and 169% for HMF. The practical implications of this work are that the derived knowledge could be very useful to optimize storage conditions in order to improve the quality of this product.

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Effect of storage time and temperature on the physicochemical and sensory characteristics of commercial apricot jam

Cited by 75 publications

References 16 publications

Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams

Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams

Some Physicochemical Properties of the Whole Fruit Mandarin Jam

Effect of storage time and temperature on the nutritional quality of commercial orange jam

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