Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace
Само за регистроване кориснике
2017
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
Jam / Tomato pomace / Dietary fibre / Sweeteners / Rheology / TextureИзвор:
Food Chemistry, 2017, 237, 1226-1233Издавач:
- Elsevier Sci Ltd, Oxford
Финансирање / пројекти:
- Развој и примена нових и традиционалних технологија у производњи конкурентних прехрамбених производа са додатом вредношћу за европско и светско тржиште - Створимо богатство из богатства Србије (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46001)
DOI: 10.1016/j.foodchem.2017.06.045
ISSN: 0308-8146
PubMed: 28763974
WoS: 000406199900154
Scopus: 2-s2.0-85021863984
Институција/група
Tehnološko-metalurški fakultetTY - JOUR AU - Belović, Miona AU - Torbica, Aleksandra AU - Pajić-Lijaković, Ivana AU - Mastilović, Jasna PY - 2017 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3567 AB - 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. PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace EP - 1233 SP - 1226 VL - 237 DO - 10.1016/j.foodchem.2017.06.045 ER -
@article{ author = "Belović, Miona and Torbica, Aleksandra and Pajić-Lijaković, Ivana and Mastilović, Jasna", 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.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace", pages = "1233-1226", volume = "237", doi = "10.1016/j.foodchem.2017.06.045" }
Belović, M., Torbica, A., Pajić-Lijaković, I.,& Mastilović, J.. (2017). Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace. in Food Chemistry Elsevier Sci Ltd, Oxford., 237, 1226-1233. https://doi.org/10.1016/j.foodchem.2017.06.045
Belović M, Torbica A, Pajić-Lijaković I, Mastilović J. Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace. in Food Chemistry. 2017;237:1226-1233. doi:10.1016/j.foodchem.2017.06.045 .
Belović, Miona, Torbica, Aleksandra, Pajić-Lijaković, Ivana, Mastilović, Jasna, "Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace" in Food Chemistry, 237 (2017):1226-1233, https://doi.org/10.1016/j.foodchem.2017.06.045 . .