We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
Effect of sugar substitution by aguamiel on the physicochemical quality of pear jam (Pyrus communis L.).
- Authors
Ramírez-Peñaloza, Salma; Pérez-Ruiz, Rigoberto V.; Ruiz-Hernández, Rafael; Aguilar-Toalá, José E.; Fabela-Morón, Miriam F.; Díaz-Ramírez, Mayra
- Abstract
Objective: Analyze the effect of the sugar substitution by dehydrated aguamiel on the physicochemical quality of pear jam (Pyrus communis L.). Design/methodology/approach: Different levels of sugar substitution by dehydrated aguamiel were analyzed (0, 25 and 50%). Physicochemical parameters on pear jam as color, pH, acidity, density, consistency and soluble solids were evaluated. Results: Results showed that the physicochemical and color characteristics of the pear jam was changed by the substitution of sugar by dehydrated aguamiel. Study limitations/implications: More studies related to sensorial analysis of the pear jam and technological functions of dehydrated aguamiel are required. Findings/Conclusions: Pear in advanced stage of maturity could be considered as a good ingredient in jam formulation. Dehydrated aguamiel was used as an alternative sweetener in jam.
- Subjects
COMMON pear; PEARS; SUGAR; SUGAR alcohols; SWEETENERS; ACIDITY
- Publication
Agro Productividad, 2022, Vol 15, Issue 11, p85
- ISSN
2448-7546
- Publication type
Article
- DOI
10.32854/agrop.v15i11.2446