Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins

Yoo, Young Hee; Lee, Suyong; Kim, Yang; Kim, Kwang Ok; Kim, Young Suk; Yoo, Sangjun

doi:10.1016/j.ijbiomac.2009.05.005

Cited by 31 publications

(15 citation statements)

References 27 publications

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“…However, the deteriorative syneresis and hardening of LM pectin jams may easily occur on the shelf as a result of the continuous strengthening of ionic bonds . HM pectin, which has a DE higher than 50%, normally forms syneresis‐free jam in the presence of high concentrations of sugar or similar co‐solutes at a pH lower than 3.5 , . The water‐holding capacity, as an indicator of the resistance to syneresis, of HM pectin jams remains constant or even increases over time as long as these products are not stirred .…”

Section: Resultsmentioning

confidence: 99%

Pectin methyl esterase treatment on high‐methoxy pectin for making fruit jam with reduced sugar content

et al. 2012

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Section: Resultsmentioning

confidence: 99%

Pectin methyl esterase treatment on high‐methoxy pectin for making fruit jam with reduced sugar content

et al. 2012

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“…Pectin solutions act like pseudoplastic, which depends on the raw materials; any alteration in this causes changes in viscosity (Yoo et al, 2009). Earlier studies also showed that sugar type is important for pectin solutions and observed that sucrose formed the most rigid gels that give better texture to product (Raphaelides et al, 1996).…”

Section: Viscositymentioning

confidence: 99%

Influence of sugar concentration on physicochemical properties and sensory attributes of sapodilla jam

Ahmed

Ali

Rehman

et al. 2016

Preprint

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Sapodilla has many uses from medicinal to dietary utilization. In recent years emphasis is focused on product diversification by development of value added sapodilla products to enhance its economic value. This study was carried out to investigate the effect of sugar concentration on the physiochemical properties like pH, moisture, ash, total acidity, viscosity, soluble solids, ascorbic acid and consumer acceptability of the product through sensory evaluation. Four samples S 1 , S 2 , S 3 and S 4 were formulated containing 550g, 600g, 650g and 700g sugar respectively.There was no significant difference observed in physiochemical properties of all sample due to sugar concentration.But among all samples S 2 and S 3 scored highest for color (7.7 and 7.9), flavor (7.6 and 7.7), taste (7.6 and 7.8), texture (7.2 and 7.9) and overall acceptance (7.5 and 7.7) which shows that jam with 550g and 600g sugar is best jam with good sensory attributes.

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“…Generally, manufactured pectin solutions behave like pseudoplastic, this behavior is dependent to the raw material and the extraction conditions any alteration in these factors can result in changes of the viscosity [26].Increasing the pH and ionic strength can decrease the viscosity of the pectin solution.…”

Section: F Pectinmentioning

confidence: 99%

A Survey on Rheological Properties of Fruit Jams

Javanmard¹,

Endan²

2010

IJCEA

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Abstract-This paper presents the rheology and texture properties in some details to reveal the rheological measurements, and models involved with each detail. Additionally, the methods of color measurements and sensory evaluation were discussed briefly. Some optional methods that have been done in previous literature depicted a proposal for developing innovative techniques for rheological properties of jams. Factors that have an influence on quality of jam consist of color content, taste, flavor, and texture and nutritional value. All the parameters mentioned are affected from the nature of the raw material and the processing conditions. Hence, it is imperative to comprehend the rheological behavior of fruit products such as fruit purees and jams. Especially for pumping and processing where the chemical and physical characteristics can be varied. In this report, novel and important applications of rheology to food gels and gelation phenomena are covered. Furthermore, specialists that work in food should be knowledgeable about sensory assessment of foods therefore food rheologist have reached numerous unique contributions in sensory evaluation of viscosity that will be discussed concisely.

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Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins

Cited by 31 publications

References 27 publications

Pectin methyl esterase treatment on high‐methoxy pectin for making fruit jam with reduced sugar content

Pectin methyl esterase treatment on high‐methoxy pectin for making fruit jam with reduced sugar content

Influence of sugar concentration on physicochemical properties and sensory attributes of sapodilla jam

A Survey on Rheological Properties of Fruit Jams

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