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- Title
Bazı Katkı Maddelerinin Düşük Kalorili Greyfurt Kabuğu Reçelinin Duyusal Kalitesi Üzerine Etkisi.
- Authors
Demirağ, Kemal; Şahin, Rukiye
- Abstract
In this study, the effects of some food additives on the sensory quality of reduced calorie grapefruit peel jam production were determined. Boiling the peels for 5 minutes two times in 6% brine solution was determined to be the most effective debittering method. Four different jam formulations were developed and the most preferred (P<0.05) standard jam formulation was selected. The sugar content used in the production of standard jam formulation was reduced 25% and calorie reduced grapefruit jams were produced by addition of sorbitol, xylitol, polydextrose, isomalt in different ratios to develop texture and flavor. As a result of the sensory evaluation (P<0.05) of the calorie reduced grape fruit jams four formulations containing 20% sorbitol + 80% sucrose, 20% polydextrose + 80% sucrose, 20% xylitol+ 80% sucrose, 20% isomalt + 80% sucrose were selected in terms of their textural attributes. Flavor studies conducted by the addition of aspartame and acesulfame-K to these formulations showed that there were no differences in the flavor and appearance characteristics of 6 formulations, but formulations containing 20% isomalt + 80% sucrose + 0.06% aspartame+acesulfam-K and 20% isomalt + 80% sucrose + 0.09% aspartame+acesulfam-K were evaluated as inferior by panelists.
- Subjects
FOOD additives; JAM (Preserves); GRAPEFRUIT; SORBITOL; POLYDEXTROSE; SUCROSE
- Publication
Academic Food Journal / Akademik GIDA, 2012, Vol 10, Issue 3, p6
- ISSN
1304-7582
- Publication type
Article