Rheological, textural and spectral characteristics of sorbitol substituted mango jam

Basu, Santanu; Shivhare, U. S.; Singh, Tejvir; Beniwal, Vijender Singh

doi:10.1016/j.jfoodeng.2011.03.014

Cited by 97 publications

(134 citation statements)

References 27 publications

(36 reference statements)

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“…This fact indicates a dominant contribution of the elastic component to the viscoelasticity of the investigated smoothies, typical behaviour of a viscoelastic solid. This means that the attractive forces become dominant due to the strong hydrogen bond and hydrophobic association (Basu et al 2011). Apparent viscosity of CTRL-R1 was higher than CTRL-R2, probably owed to the higher pectin content of R1 smoothie (see Supplementary material 2 and Table 1).…”

Section: Rheological Properties Of Smoothiesmentioning

confidence: 98%

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

et al. 2015

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Two fresh red vegetables smoothies based on tomato, carrots, pepper and broccoli and rich in healthpromoting compounds were developed. The smoothies showed a viscoelastic behaviour. According to sensory analyses, a shelf life of 28 days at 5°C for fresh blended smoothies was established while thermally-treated ones (3 min, 80°C) reached up to 40 days at 20°C and 58 days at 5°C. For those mild heat treated smoothies, total vitamin C degradation was 2-fold reduced during storage at 5°C compared to samples stored at 20°C while the initial total carotenoids, lycopene and total chlorophylls contents were not greatly affected. A 250-g portion of such smoothies covers in a great extend the established recommended daily nutrient intakes for dietary fibre, minerals and vitamin C of different population groups. As main conclusion, a mild thermal treatment and low temperature storage greatly increased the shelf life of red fresh vegetables smoothies and reduced total vitamin C degradation.

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Section: Rheological Properties Of Smoothiesmentioning

confidence: 98%

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

et al. 2015

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“…This product diversification means that product formulations have to be changed, but sometimes, substitution of an ingredient results in textural, structural, and flavor changes of the new products with a decrease in consumer's preference due to comparisons with the traditional product [13]. So the new product formulation has to result in a similar texture, flavor, and rheological characteristics of the traditional product [14]. A deeper understanding of the factors that may influence the texture of processed foods is essential for the development of new products.…”

Section: Introductionmentioning

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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“…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, textural and spectral characteristics of sorbitol substituted mango jam

Cited by 97 publications

References 27 publications

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

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

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

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