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.
TY - 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 . .
