Technology of producing low-caloric jams
2007
Parshakova, L.P. | Demchienko, L.A. | Popel, S.S., Institute of Food Technologies, Kishinev (Moldova)
Compatible gelling agents (GA) were defined and the techniques promoting the reduction of syneresis were found to make low-caloric fruit jams with good organoleptic characteristics. Model samples of jams were prepared based on apple puree. As GA low-methylated pectin and its combination with carbomethyl cellulose (CMC) and guar gum (GG). The content of dry matters (DM), fruit component and dosage of GA varied in jams. The physico-chemical parameters (pH, weight fraction of soluble DM), viscosity and the results of visual evaluation of inclination to syneresis of jams containing 45 and 50% of DM are presented. The addition of CMC and GG reduce the jam density declining the inclination to syneresis. GG can be used in the concentration not above 0.12% because of possible emergence in the product of foreign taste. In preparing jam containing 30% of DM as protein-containing additive skimmed milk powder was used demonstrating early gelling and syneresis in every sample. The addition of buffer salt (sodium citrate) at the amount of 0.25% in the beginning of boiling allowed making jam without any signs of syneresis. Basic formulas and technologies of low-caloric jams containing 50, 45 and 30% of DM were developed from different raw materials (apricots, cherries, raspberries, strawberries, pumpkin).
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