Paper Information

Journal:   JOURNAL OF AGRICULTURAL SCIENCE (UNIVERSITY OF TABRIZ)   2007 , Volume 17 , Number 1; Page(s) 109 To 118.
 
Paper: 

PRODUCTION OF LOW CALORIE APPLE JUICE JELLY USING SUNFLOWER PECTIN

 
 
Author(s):  GATEE FAR R., AHMADI ZONOUZ A.*, AYASEH A., GHASEMZADEH H., MOHAMMADI S.A.
 
* DEPARTMENT OF FOOD SCIENCEAND TECHNOLOGY, FACULTY OF AGRICULTURE, UNIVERSITY OF TABRIZ, TABRIZ, IRAN
 
Abstract: 
There is high interest for low calorie diet foods. Sunflower pectin which is naturally occurring low methoxyl pectin can be used to produce jelly products (i.e. jelly, jam and marmalade) over a wide pH range, with small amount of sugar in the presence of calcium ion. In this study, pectin extracted from sunflower heads, was used to formulate different low calorie apple juice jellies. Experiments were conducted using completely randomized factorial design using pectin (0.5 and 1%), sugar (10, 35 and 50%) and calcium chloride (10, 30 and 50 mg/g pectin), at three pH levels (2.5, 3.5 and 4.5). The results indicated that there was a significant difference between texture (hardness and brittleness) and organoleptic properties of the apple jellies obtained from different levels of pectin and calcium chloride. Sugar level had significant effect on sensory properties of jellies, but it had not significant effect on textural properties.
 
Keyword(s): APPLE JUICE, APPLE JUICE JELLY, LOW CALORIEJELLY, SUNFLOWER PECTIN
 
References: 
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