Physico‐chemical and sensory properties of marmalades made from mixtures of fruits and under‐exploited Andean tubers

Abstract

Formulating marmalades with mixtures of fruits and Andean tubers will allow giving value-added to these crops. The elaboration of products using innovative raw materials will be an incentive for farmers to cultivate them. © 2017 Society of Chemical Industry.

Black plum peel jam: physicochemical properties, sensory attributes, and antioxidant capacity

“…[17][18][19][20] Literature review shows that there have been lots of research into the quality of jams. [19,[21][22][23][24][25][26][27][28][29][30][31] [20,[32][33][34][35][36][37][38] However, to our knowledge, there is no study available concerning about the physicochemical and sensory properties of black plum peel jam. The purpose of this study was to use the black plum peel for jam production and to study the chemical properties (acidity, pH, brix and moisture content), sensory attributes (flavor, color, consistency, firmness, adhesiveness, and total acceptance), texture characteristics (firmness, cohesiveness, consistency, and index of viscosity), antioxidant capacity, and total phenolic compounds of black plum peel jam in different levels of pectin and black plum peel.…”

Textural, Pasting, and Rheological Behavior of Starch‐Pectin‐Sucrose Gels: Relation with Sensory Perception

“…Spreadability was the variable most differently perceived due to the effect of starch origin and level, being one of the most important features for the consumer …”

“…Varying the proportion of these ingredients has a direct affect on mouthfeel properties, hence it is important to delve into the study of gelation, retrogradation, textural, and rheological properties as well as any potential esthetic issues. The relation between sensory and instrumental features was studied by different researchers, and allows us to understand what makes certain textural characteristics more desirable than others in a given food …”