Production of low-callorie pineapple jam substitued with konjac flour and aspartame
1998
Sitthichai Srisanit, Siam Univ., Bangkok (Thailand). Faculty of Science. Dept. of Food Technology
Low-callorie food is presently appropriate to consume for those who are controling their weight. In this research aspartame was substituted sugar and konjac flour was supplemented for the fiber content in pineapple jam. The formular of the low-callories pineapple jam supplemented with konjac flour was developed. The results indicated that konjac flour could be added up to 1.15 percent in order to produce the acceptable pineapple jam. Up on varying the percentage ratio between aspartame and cane sugar for 0.03:20, 0.04:10 and 0.05:5, it was found out that there was no significantly different sensory properties among these ratioes. The pineapple jam containing 1.15 percent of konjac flour along with 0.05:5 percentage ratio of aspartame and cane sugar was found to contain lower callorie than the original one by 116 kcal. The formulated pineapple jam were found to contain total soluble solid 35 Brix, moisture content 33.58 percent, total acidity as citric acid 0.47 percent, ash content 0.49 percent, and gel strength 138 g.
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