Effect of Temperature on Rheological Properties of Different Jams

Álvarez, Estrella; Cancela, M.A.; Maceiras, R.

doi:10.1080/10942910500473996

Cited by 36 publications

(31 citation statements)

References 11 publications

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“…Rheological properties are useful in determining ingredient functionality in the product development, quality control, and correlation of food texture to sensorial attributes [23,24]. Rheological properties of jams have been widely studied [25][26][27][28]. It has been established that their rheological properties are mainly affected by the amount and type of sugar added, proportion and kind of gelling agent used, fruit pulp content, and processing temperature.…”

Section: Rheological Propertiesmentioning

confidence: 99%

Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach

Vilela

Matos

Abraão

et al. 2015

Journal of Food Processing

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Sucrose is the main sugar used in jams preparation; however his excessive consumption has been related to several diseases; therefore its replacement by alternative sweeteners is an attractive solution. Nonetheless, substitution of sucrose in jam's preparation can cause changes in texture, structure, and flavor, making them less attractive to the consumers. Thus, the aim of this work was to develop strawberry, raspberry, and cherry jams with more adequate nutritional profile, maintaining their textural and flavor characteristics in comparison with the traditional formulation. Sucrose was replaced by fructose, sorbitol, or fructooligosaccharides (FOS), given the product different nutritional profiles: potential low glycemic index, reduced calories in the case of sorbitol and FOS, and enrichment with dietary fiber, in the case of FOS. After sensorial and rheological evaluation we found that the sweeteners used interfered, significantly, in the parameters measured. Fructose was the alternative sweetener yielding jams more similar to those of sucrose; however, the use of formulations containing fructose and FOS or sorbitol and FOS resulted in a 51% to 68% decrease of the energy value. Nevertheless, consumer sensorial tests are needed to evaluate, in a more consistent way, the use of these alternative sweeteners for jams production at industrial level.

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Section: Rheological Propertiesmentioning

confidence: 99%

Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach

Vilela

Matos

Abraão

et al. 2015

Journal of Food Processing

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show abstract

“…Parallel plate geometric configuration (PP 20, diameter = 20 mm) was used and measuring gap of 1.0 mm between the plates was maintained during the measurements. Temperature was increased linearly from 0 to 30℃ (Álvarez et al, 2006;Dautant et al, 2007). Dependence of the flow behavior of fluid foods on temperature can be described by the Arrhenius relationship.…”

Section: Sucrose Fatty Acid Ester Was Procured From Jinhelai Food Addmentioning

confidence: 99%

Effect of Sorbitol on Rheological, Textural and Microstructural Characteristics of Peanut Butter

Yanjun

Shi

2014

FSTR

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Sorbitol could lower the viscosity, yield stress, flow behavior index, storage modulus, loss modulus, and elevated the consistency index, loss tangent of peanut butter. It made peanut butter have greater mobility and more obvious liquid characteristic. Sorbitol could reduce the hardness and stickiness of peanut butter, thereby solving the problem of poor spreadability of traditional (stability) peanut butter. The microstructure of the sorbitol added peanut butter system was well-distributed and more compact. It had a higher degree of adhesion, a stronger shear resistance and anti-thixotropy. Sorbitol could enhance color and aroma of peanut butter, make its texture condition more uniform and taste more delicate. More importantly, the peanut butter with sorbitol was easier to spread on the food, and the coating was more smooth and uniform. On the whole, the peanut butter sample with 9% sorbitol added had the best sensory quality.

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“…Generally, pineapple jams had higher TSS than mango jams. Again jam made with the peel and pulp of either of the fruits had higher %TSS than their counter-part made with the pulp only [1]. Moisture content of the jam products ranged from 51.00 % to 72.77% moisture.…”

Section: Chemical Properties Of Jam Made From the Pulp And Peel Of Mamentioning

confidence: 96%

Effect of the Inclusion of Fruit Peel on Consumer Acceptability, Dietary Fiber and Chemical Properties of Jam Products

C¹,

Osuji²,

Okafor³

et al. 2017

AJFN

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Jam products were prepared from mango and pineapple fruits separately. The pulp and peel of each fruit were used. The effect of the inclusion of fruit peel on consumer acceptability, dietary fiber and other chemical properties of jam products were investigated. Dietary fiber was significantly (P>0.05) higher in jam produced with pulp and peels together. Pineapple jam with pulp and peel contained the highest dietary fiber of 30%. There was significant (P> 0.05) variation in pH, titratable acidity and total soluble solid of the different jam products. The samples also varied significantly (p=0.05) in terms of the colour, taste and other sensory attributes. When a mixture of pulp and peel of fruit were used together in jam making, mango jam had the lowest acceptability score of 5.6 while pineapple had a score of 7.0. Qualitative descriptive analysis of the jam samples revealed that jam from the mixture of fruit peel and pulp requires improvement only in smoothness compared with that from the fruit pulp. The use of edible fruit peels in food product such as jam is therefore recommended.

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Effect of Temperature on Rheological Properties of Different Jams

Cited by 36 publications

References 11 publications

Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach

Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach

Effect of Sorbitol on Rheological, Textural and Microstructural Characteristics of Peanut Butter

Effect of the Inclusion of Fruit Peel on Consumer Acceptability, Dietary Fiber and Chemical Properties of Jam Products

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