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Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace
dc.creator | Belović, Miona | |
dc.creator | Torbica, Aleksandra | |
dc.creator | Pajić-Lijaković, Ivana | |
dc.creator | Mastilović, Jasna | |
dc.date.accessioned | 2021-03-10T13:22:40Z | |
dc.date.available | 2021-03-10T13:22:40Z | |
dc.date.issued | 2017 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3567 | |
dc.description.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. | en |
dc.publisher | Elsevier Sci Ltd, Oxford | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS// | |
dc.rights | restrictedAccess | |
dc.source | Food Chemistry | |
dc.subject | Jam | en |
dc.subject | Tomato pomace | en |
dc.subject | Dietary fibre | en |
dc.subject | Sweeteners | en |
dc.subject | Rheology | en |
dc.subject | Texture | en |
dc.title | Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace | en |
dc.type | article | |
dc.rights.license | ARR | |
dc.citation.epage | 1233 | |
dc.citation.other | 237: 1226-1233 | |
dc.citation.rank | aM21 | |
dc.citation.spage | 1226 | |
dc.citation.volume | 237 | |
dc.identifier.doi | 10.1016/j.foodchem.2017.06.045 | |
dc.identifier.pmid | 28763974 | |
dc.identifier.scopus | 2-s2.0-85021863984 | |
dc.identifier.wos | 000406199900154 | |
dc.type.version | publishedVersion |