Effect of substituted gelling agents from pomegranate peel on colour, textural and sensory properties of pomegranate jam

Abid, Mouna; Yaich, Héla; Hidouri, Hayfa; Attia, Hamadi; Ayadi, Mohamed Ali

doi:10.1016/j.foodchem.2017.07.006

Cited by 63 publications

(53 citation statements)

References 30 publications

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“…In 2015, this market generated a global revenue of 129 billion US dollars and is projected to reach 250 billion US dollars by 2024 [15]. Such a large demand for this type of food is reflected in numerous studies conducted, among others, on the enrichment of jams with health-promoting components [12,13,[16][17][18]. The valuable bioactive compounds are polyphenols, including anthocyanins, occurring, i.a., in chokeberry and black elderberry.…”

Section: Introductionmentioning

confidence: 99%

“…Color is one of the most important quality parameters of jams; it is closely related to the perception and reception of the product [16,18,[23][24][25]. This parameter is evaluated first during purchase and is fundamental for the consumer acceptance or rejection of the product.…”

Section: Introductionmentioning

confidence: 99%

“…This parameter is evaluated first during purchase and is fundamental for the consumer acceptance or rejection of the product. Changes in the color of jams are caused by many factors, mainly pH, metal ions, temperature, light, oxygen, enzymes, and sugars and their degradation products [26], as well as storage conditions [18,27,28]. Therefore, color assessment should be performed and may be accomplished visually, by a trained panel and/or instrumentally.…”

Section: Introductionmentioning

confidence: 99%

“…A number of studies have been conducted concerning texture assessment and the sensory characteristics of fruit jams [16,18,33,35,36]. However, gooseberry fruit, despite its high nutritional value and attractive sensory characteristics, is very rarely used as a raw material for making jams.…”

Section: Introductionmentioning

confidence: 99%

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Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties

Banaś

Korus

2018

Journal of Food Quality

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The aim of this research was to evaluate texture, color, and sensory parameters of low-sugar gooseberry jams with added black chokeberry, elderberry, Japanese quince, flax seeds, wheat germ, and inulin. The jams were stored at two temperatures of 10 ∘ C and 20 ∘ C. The highest gel strength ( ) was recorded in the jams with wheat germ (2.75 N), flax seeds (2.74 N), and inulin (1.95 N). The brightest color ( * ) was noted in the gooseberry jams enriched with flax seeds and wheat germ, while the darkest color was noted in those with added black chokeberry and elderberry fruit. In the sensory evaluation, the gooseberry jam without plant ingredients, along with the products enriched with black chokeberry, elderberry, and inulin, scored high at almost 5 on a 5-point scale. The remaining jams had scores of 4.4-4.8 points. Cool storage of jams had a better effect on color and texture, while sensory features were affected to a lesser degree.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties

Banaś

Korus

2018

Journal of Food Quality

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“…Decrease of sweetness of pomegranate jam due to pomegranate peel powders addition was observed by Abid et al . (), as well. Furthermore, Banaś et al .…”

Section: Resultsmentioning

confidence: 86%

Chemical, rheological and sensory characteristics of sweet spreads made from by‐products of soya bean and maize

Žilić

Šimić

Belović

et al. 2019

Int J of Food Sci Tech

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Summary Sweet maize cob (SMC) and black soya bean seed coat (BSC) were used to prepare a sweet spread. Chemical composition of the prepared spread and its rheological and sensory characteristics were investigated. The results were compared with those of commercial plum and raspberry jams and spreads. Spreads made from SMC and BSC had the highest content of proteins, total fibres, hemicellulose and cellulose. In relation to fruit jams, they are distinguished by the presence and content of p‐coumaric, ferulic and 3,4‐dihydroxybenzoic acids, as well as of flavonoids such as catechin and quercetin. SMC spread with 3.2% of BSC had the highest content of total anthocyanins (666.75 mg CGE kg−1) (cyanidin 3‐glucoside equivalent). Cyanidin‐3‐glucoside (Cy‐3‐Glu) was the most abundant anthocyanins in SMC/BSC containing spreads, while in raspberry jam, that was cyanidin‐3‐sophoroside (Cy‐3‐Sop). According to chemical, rheological and sensory properties, SMC/BSC containing spreads could be competitive with fruit jams and spreads.

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Optimization of physicochemical, textural, and rheological properties of sour cherry jam containing stevioside by using response surface methodology

Nourmohammadi

Ahmadi

Heshmati

2021

Food Science & Nutrition

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Jam is a medium-moisture food that is made by boiling fruit pulp with sugar (sucrose), pectin, acid, and other substances to achieve a sufficient, suitable, and strong consistency to maintain the texture of the fruit (Basu et al., 2013; Belovic et al., 2017). The jam is usually made by mixing 45% by weight of fruit and 55% by weight of sugar.The mixture is then heated until the concentration of it reaches

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Effect of substituted gelling agents from pomegranate peel on colour, textural and sensory properties of pomegranate jam

Cited by 63 publications

References 30 publications

Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties

Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties

Chemical, rheological and sensory characteristics of sweet spreads made from by‐products of soya bean and maize

Optimization of physicochemical, textural, and rheological properties of sour cherry jam containing stevioside by using response surface methodology

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