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- Title
Influence of pectin-based and modified starch thickeners on the structural characteristics of lowcalorie apple jam.
- Authors
Sylka, Iryna; Nemirich, Oleksandra; Kyrpichenkova, Oksana; Matyiashchuk, Olena; Pavliuchenko, Olena; Furmanova, Juliia
- Abstract
Introduction. The aim of the study is to determine the effects of thickeners on the structural characteristics of low-calorie jam. Materials and methods. The technology of apple puree jam with complete removal of refined sugar and with the addition of sweetener was studied. Research methods: calcium-pectate method for determination of pectin substances, refractometric method for determination of dry substances, method for determining the mass of the load to destroy the structure of the jam to determine its strength; profile method on a 10-point scale of correspondence of intensities of sensation of aromatic and taste properties. Results and discussion. Removal of refined sugar from the recipe leads to deterioration of the structural characteristics of the jam. In order to determine the optimal quantitative ratios of ingredients, the dependence of physicochemical quality indicators of jam on the content of thickeners in it. Reduction in the amount of sugar in the range of 100-333 g / 1000 g leads to a decrease in strength from 320 g to 160 g. At the same time, a significant amount of dry matter is lost: from 65,2 to 45,2%. Their number partially increases with increasing content of apple puree from 550 g / 1000 g of jam (control sample) to 650 g. This explains the slight increase in titratable acids content from 1.0 to 1.5 mg / 100 g. The titratable acidity was main when choosing pectin as a food additive to improve the structural characteristics of the finished product. A sufficient amount of pectin can be considered 10 g / 1000 g of jam. The strength of the jam's structure at this amount is 300 g. The addition of modified corn starch Regel 200 G in the amount of 10 g /1000 g of finished product allows to stabilize the texture of the jam and maintains its strength.. The addition of stevia extract in the amount of 15 g / 1000 g is optimal. Further increase in the amount of stevia extract is not justified, because the taste remains intensely sweet and the difference is not particularly noticeable. The taste profile of the studied samples shows the preservation of sweet taste and a slight increase in the fullness of bitter taste. Conclusion. Adding pectin and starch as thickeners to jam, which contains dry stevia extract and does not contain refined sugar allows to get low-calorie jam and preserve the sensory properties of the product.
- Subjects
PECTINS; THICKENING agents; CORNSTARCH; SWEETNESS (Taste); FOOD additives; STARCH; BITTERNESS (Taste)
- Publication
Ukrainian Journal of Food Science, 2021, Vol 9, Issue 2, p211
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2021-9-2-8