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Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace
- Source :
- Food Chemistry
- Publication Year :
- 2017
-
Abstract
- In this study, four jam formulations were developed, starting with the basic formulation (Jam 1) containing sucrose and without added pectin. Sucrose was partially (50%) replaced by stevioside in formulations of Jam 2 and 3, while in Jam 4 sucrose was completely replaced by fructose and stevioside, making this formulation suitable for diabetic patients. Jam formulations 1 and 2, prepared without added pectin, were thermally stable in the temperature range of 25-90 degrees C, which indicate their potential use as fruit fillings. Jam formulations 3 and 4 were assessed by the sensory panel as more spreadable since tomato pomace particles are incorporated in pectin network which acts as a lubricant. Jam formulations were characterized by a lower total carbohydrate content (17.23-43.81%) and lower energy value (87.1-193.7 kcal/100 g) when compared to commercial products. Tomato pomace jams contained 15-20 times more dietary fibre than commercial apricot jam.
Details
- Database :
- OAIster
- Journal :
- Food Chemistry
- Notes :
- Food Chemistry
- Publication Type :
- Electronic Resource
- Accession number :
- edsoai.on1362383750
- Document Type :
- Electronic Resource