Taste and palatability of strawberry jam as affected by organic acid content

Abstract

The aim of this research was to clarify the effects of organic acid content on the taste and palatability of strawberry jam. Prepared jam samples with different organic acid contents (0.8-2.0%) were assessed for color and texture, and then subjected to sensory evaluation of sweetness, sourness and preference attributes. For the sensory evaluation, assessors evaluated the sweetness intensity of the jam as decreasing with increasing organic acid content. In contrast, the sourness intensity increased as the organic acid content increased. Palatability did not change with the content of organic acids when the jam was evaluated alone. However, a difference was observed when eating jam in combination with yogurt or bread; moderately sour jam was preferred over those at either extreme of the sourness scale. Assessors who commonly consume jam with yogurt showed a preference when evaluating jam with yogurt, but no differences were observed when evaluating jam with bread. By contrast, assessors who commonly consume jam with bread did not show a preference when evaluating jam with yogurt, but showed a preference when evaluating jam with bread. Assessors who typically consume jam with yogurt or bread did not show any differences in preference when evaluating jam alone. These results indicate the importance of considering the eating habits of assessors when investigating the palatability of foods, such as jam, that are not eaten alone. Because the preference of them may change depending on their eating habits.

Anchote (Coccinia abyssinica [Lam.] Cogn.) powder, an underutilized indigenous crop, as a substitute to commercial pectin in the production of strawberry jam

“…The variation could be attributed to the difference in the degree of esterification of the pectin sources ( Kopjar et al., 2009 ). The present finding was consistent with the cohesiveness (0.89) value reported by Ikegaya et al. (2020) in strawberry jam.…”

Karakteristik fisikokimia selai umbi bit (Beta vulgaris) dengan penambahan variasi konsentrasi pure labu kuning (Cucurbita moschata)

“…Selain nilai pH viskositas juga dapat ditentukan faktor lain seperti suhu maupun lama penyimpanan (11). Semakin rendah nilai pH maka selai akan semakin mengeras yang berakibat pada peningkatan viskositas (12). Nilai pH selai dapat mengalami penurunan selama proses penyimpanan.…”

“…Buah-buahan dengan kandungan asam organik yang tinggi akan berpengaruh terhadap karakteristik warna kemerahan (a) dan kekuningan (b). Semakin tinggi kandungan asam organik, maka semakin tinggi nilai a dan b (12). Labu kuning memiliki pigmen karotenoid yang dapat berpengaruh terhadap tingkat kecerahan yang ditandai pada peningkatan nilai L pada produk pangan (14).…”

Trial Analysis of the Relationship between Taste and Biological Information Obtained While Eating Strawberries for Sensory Evaluation

“…Strawberries were first bred on Dutch farms in the 18th century and quickly spread worldwide. Currently, over nine million tons of strawberries are grown globally every year [ 1 ]. Since strawberries are used as fresh fruits and processed foods, various cultivars and methods of cultivation have been developed [ 2 ].…”

“…Recently, studies on taste have received significant attention [ 1 , 9 , 10 ]. Ikegaya et al [ 11 ] clarified the effects of sugar and organic acids (the main components in strawberry fruit juice) on the taste of strawberries.…”