Rheological and Sensory Properties of  Four Kinds of Dark Chocolates

Gao, Xin; Guo, Tongtong; Han, Fang; Tian, Yu; Zhang, Zhaohui

doi:10.4236/ajac.2015.613096

Cited by 11 publications

(14 citation statements)

References 14 publications

(16 reference statements)

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“…Jam components and their concentrations can cause changes in the gel properties that are reflected in the texture. e yellow colour of pumpkin fruits is one of the most important quality parameters, and it has a significant effect on consumer acceptance of jams [13]. e obtained results are similar to those published by Egbekun et al [14] and Samaha et al [15] for pumpkin jam; the pumpkin jam prepared without adding pectin has a yellow colour, an elastic gel texture, and a flat flavour and was well accepted by panellists because pumpkin pulp is rich in pectin and carotenoids.…”

Section: Discussionmentioning

confidence: 99%

Effect of Low-Calorie Pumpkin Jams Fortified with Soybean on Diabetic Rats: Study of Chemical and Sensory Properties

Alsuhaibani

Al-Kuraieef

2018

Journal of Food Quality

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This research investigated the chemical analysis and sensory evaluation of low-calorie formulated pumpkin jams after storage for six months and the effects of the consumption of low-calorie jams on diabetic rats. Pumpkin jam with sucrose, fructose, stevia, and aspartame sweeteners and soybean was prepared and stored at 10°C for six months. Rats were divided into group 1 (negative control), group 2 (positive diabetic groups), and groups 3, 4, and 5 (diabetic groups treated with 10% sucrose, fructose, and stevia soybean jam, respectively). The results indicated that the contents of protein, fat, ash, and fibre were increased in the low-calorie formulated pumpkin jams. The highest sensory scores were recorded for sucrose and fructose soybean jams and then for stevia soybean jam, while the aspartame soybean jam showed significantly lower scores after storage for 3 and 6 months. Rat groups 4 and 5 showed significant decreases in the glucose level, and liver function enzymes activity showed significant increases in insulin and glycogen levels compared to group 2. Conclusion. Low-calorie pumpkin jams with soybean can be stored for 3 months at 10°C without any change. Stevia pumpkin jam with soybean has antidiabetic effects.

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Section: Discussionmentioning

confidence: 99%

Effect of Low-Calorie Pumpkin Jams Fortified with Soybean on Diabetic Rats: Study of Chemical and Sensory Properties

Alsuhaibani

Al-Kuraieef

2018

Journal of Food Quality

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“…In jam production, the primary gelling agent is pectin, which is responsible for its proper consistency. However, the diversity of jam components and their concentrations can lead to changes in gel properties (Gao et al, 2011). Many authors highlight the differences in jam hardness, depending on the fruit species.…”

Section: Texture Parameters Of Strawberry Jamsmentioning

confidence: 99%

“…The sensory features of jams can be affected by their components, particularly the variety of fruit and even the stage of its maturity (Gao et al, 2011;Levaj et al, 2012). Halat et al (1997) noted that the method of fruit harvesting may also have an effect on jam quality.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Effects of Plant Ingredients With Pro-Health Properties and Storage Conditions on Texture, Color and Sensory Attributes of Strawberry (Fragaria × Ananassa Duch.) Jam

2017

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The following work compares the parameters of texture and color as well as sensory indicators in low-sugar strawberry (Fragaria × ananassa Duch.) jams both with pro-health plant ingredients (chokeberry, elderberry, Japanese quince, flax seeds, wheat germs and inulin) and without them (control). The products were examined immediately after production and after 6 and 12 months of storage at cold (10oC) and room temperature (20oC). Compared with the control jam, the value of gel strength was the highest in the jams with flax seeds and wheat germs, on average by 21% and 159%, respectively. The investigated ingredients, particularly Japanese quince and elderberry fruit, lowered gel strength by 16% and 21%, respectively. The ingredients used had an effect on all color parameters and the general sensory evaluation. Adding steviol glycoside and Japanese quince lead to the color of jams being substantially brighter; however, the brightest were the jams with added flax seeds and wheat germs. The addition of chokeberry and elderberry caused significant darkening of the jam. The dominant colors in jams were red and yellow, especially in the jam with added steviol glycoside, Japanese quince and wheat germs. After storage, the value of all texture parameters in jams increased; there were also changes in color, jams were lighter after storage at 20oC. After a 12-month storage period, the jam with added chokeberry scored the highest (5.0) values, regardless of the storage temperature; the highest scores were also reported for the jam with Japanese quince and inulin stored at 10oC.

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“…According to the Egyptian specification 2005, there are two kinds of low-calorie jams: 1) contain not less than 200 calorie per 100 gm and 2) should not be less than 100 calorie per 100 gm with shelf-life stability for one year. Recently, Muhammad et al [26], Kopjar et al [27], Tamer et al [28], Basu et al [29], Gao et al [30], Kerdsup et al [31], Youssef et al [32], Teangpook et al [33], Levaj et al [34] investigated many jams formulas sweetened with different LCSs and approved that there are no drastic effects on prepared jam characteristics. Therefore, the current work is aimed at determining the chemical and nutritional properties of the prepared low-calorie jams incorporated with low-calorie sweeteners compared with the common sweetened jams.…”

Section: Introductionmentioning

confidence: 99%

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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Rheological and Sensory Properties of Four Kinds of Dark Chocolates

Cited by 11 publications

References 14 publications

Effect of Low-Calorie Pumpkin Jams Fortified with Soybean on Diabetic Rats: Study of Chemical and Sensory Properties

Effect of Low-Calorie Pumpkin Jams Fortified with Soybean on Diabetic Rats: Study of Chemical and Sensory Properties

Effects of Plant Ingredients With Pro-Health Properties and Storage Conditions on Texture, Color and Sensory Attributes of Strawberry (Fragaria × Ananassa Duch.) Jam

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

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