Chemical composition of new type agar jellies with Jerusalem artichoke syrup

Kronberga, M., Latvia Univ. of Agriculture, Jelgava; Karklina, D., Latvia Univ. of Agriculture, Jelgava

Chemical composition of new type agar jellies with Jerusalem artichoke syrup

2012

Kronberga, M., Latvia Univ. of Agriculture, Jelgava (Latvia) | Karklina, D., Latvia Univ. of Agriculture, Jelgava (Latvia)

One of the causes of cardiovascular diseases and overweight problem is a high consumption of sweets. Sugar is traditional food sweet matter. A change of sugar may therefore both change the perception of texture of products. The aim of the research was to evaluate properties of agar-agar jellies prepared with Jerusalem artichoke (Helianthus tuberosus L.) syrup (JAS). Soluble dry matter of experimental samples was determined by Mettler Toledo Refracto, separated sugars - by liquid chromatography, and acidity of jellies - by titration with 0.1 M NaOH. The measurements of pH were made by pH-meter Jenway 3510. Determination of vitamins B1 and B2 was made by the AOAC Official Method 986.27 and 970.65. Texture of samples was determined by using a Texture Analyser (Model TA.XT Plus; Stable Micro Systems), by cylindrical probe (P/25). Colour of jellies was evaluated by using Colour Tec-PCM. The results showed that soluble dry matter decreased from 64.5˚ Brix to 57.5˚ Brix, sucrose decreased by 6%, the acidity increased from 7.2 to 17.8˚, and pH values ranged between 3.8 and 4.5. The hardness of the samples decreased from 50.66N to 40.05N by increasing of added JAS concentration. Adding JAS in jelly, the content of vitamins B1 and B2 increased. Lightness “L” fluctuated between 24.26 and 14.60 with increase JAS concentration. The research suggests that different percents of Jerusalem artichoke syrup could be used as sugar substitute. The product becomes healthier, but the gels obtain a darker colour. Therefore it is recommended to look for other version to improve the colour of experimental jellies.

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Mots clés AGROVOC

acidez acidity agar agar-agar alimentos sanos analytical methods chemical composition chemicophysical properties color colour composition chimique contenido de materia seca couleur dry matter content experimentation firmeza firmness fruit syrups health foods jarabe de frutas jerusalem artichokes latvia letonia lettonie methode methods pataca ph recherche research riboflavin riboflavina riboflavine sirop de fruits technique analytique thiamin thiamine tiamina topinambour

Informations bibliographiques

Publié dans

Research for Rural Development. International Scientific Conference Proceedings (Latvia)

Numéro 18/2012 ISSN 1691-4031

Editeur

Latvia University of Agriculture

Pagination

p. 117-123

D'autres materias

Fermete; Jellies; Aliment sante pour homme; Tecnicas analiticas; Propriete physicochimique; Investigacion; Propiedades fisicoquimicas; Metodos; Composicion quimica; Experimentacion; Gelose; Acidite; Teneur en matiere seche

Langue

anglais

Note

Summary (En)

7 fig., 21 ref.

Type

Conference; Summary; Ams

Source

Research for Rural Development 2012. Annual 18th International Scientific Conference Proceedings. Volume 1, Treija, S.Skuja, I..- Jelgava (Latvia): Latvia University of Agriculture, 2012. International Scientific Conference: Research for Rural Development, 18, Jelgava (Latvia), 16-18 May 2012.- p. 117-123

Conférence

International Scientific Conference: Research for Rural Development, 18, Jelgava (Latvia), 16-18 May 2012

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Liens

http://www2.llu.lv/research_conf/Proceedings/18th_volume1.pdf http://www2.llu.lv/research_conf/proceedings.htm

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