The quality of dietetic jelly products
2001
Tepic, A.N. | Vujicic, B.L. | Dimic, N.P. | Popov-Raljic, J.V. (University of Novi Sad, Novi Sad (Yugoslavia). Faculty of Technology)
The possibility of making low-calorie jams and marmalades of raspberry, peach, black currant, strawberry and blackberry (individually quick frozen fruits and mashes) with low methoxyl amidated pectins was studied. Fructose, sorbitol, cyclamate and saccharin were used as sweeteners. The formulations of jams and marmalades were suggested by pectin producer. Energy value, sensory evaluation and colour (CIE, CIELab, ANLab and Hunter systems) were determined. Correlation between the sensory and instrumental methods for determination of colour was not established. These jams and marmalades belong to the group of low-calorie and they all received high sensory marks.
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