Sensory Evaluation of Syneresis Reduced Jam and Marmalade Containing Gum Arabic from <i>Acacia senegal</i> var. <i>kerensis</i>

Abstract

Jams and marmalades are some of the most popular food products because of their low cost, all year long availability and appealing sensory properties. These products are described as gels with pectin as the gelling agent used in its formulation. Gels are a form of matter intermediate between a solid and a liquid. They consist of polymeric molecules cross-linked to form tangles, and interconnected molecular network immersed in a liquid medium. However, the jams and marmalades require stabilization by hydrocolloids. The most common hydrocolloid stabilizer is pectin which is available as a low methoxy pectin or high methoxy pectin. Unfortunately, under mechanical stress, pectin gels may be damaged leading to the release of colloidal water. The release of the colloidal water is termed as syneresis. This problem may be solved by integrating pectin with other stabilizers having thickening properties. Jams were prepared using plums and pineapples while marmalades were prepared from oranges and lemons. Gum Arabic from Acacia senegal var. kerensis was added in the range of 1% -5% which fell within the additives category. The prepared jams and marmalades underwent sensory evaluation using semi-trained panelists. The prepared jams and marmalades showed no evidence of syneresis. The jams and marmalades were subjected to a sensory panel who scored the different attributes against a 7-point hedonic scale. Gum Arabic at different levels was found to have a significant contribution to the consumer acceptance of the fruit spreads prepared. This is the first time that syneresis reduced jams and marmalades containing gum Arabic from Acacia senegal var. kerensis are being reported. Sensory evaluation was carried out on different fruit spreads used in the study to assess the impact of gum Arabic from Acacia senegal var.

Some Characteristics of Breakfast Spreadable Cornelian Cherry (Cornus mas L.) Nectar Produced Using Potentially Probiotic Starter Culture

“…Texture, which is an important parameter in terms of sensory acceptance, is largely affected by fruit type, fruit amount and sugars used. Jams with a lower elastic phase are more difficult to spread on bread (Kavaya et al, 2019). When the sensory analysis results are examined; it is seen that the probiotic microorganism additive does not have a serious effect on the texture (Figure 6).…”

Valorization of Second-Grade Date Fruit Byproducts and Nonstandard Sweet Potato Tubers to Produce Novel Biofortified Functional Jam

“…Sensory analysis was conducted with panels consisting of a panel leader and 20 panel members who evaluated differently prepared jam samples from the Date Palm Research Center of Excellence and the Food and Nutrition Department, College of Agricultural, and Food Sciences, King Faisal University, KSA. The sensory profile assessment of the jams was carried out by a semitrained panel utilizing a hedonic scale from 1 to 9, where appearance, color, odor, taste, and overall acceptability were evaluated as key characteristics, with 9 and 1 representing 'like extremely' and 'dislike extremely', respectively [30]. In addition, the prepared samples were compared with a sample of commercial date jam purchased from a local market, Al-Hasah, KSA.…”