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Paper Information

Journal:   JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)   2012 , Volume 22 , Number 2; Page(s) 155 To 164.
 
Paper: 

OPTIMIZATION OF LOW-CALORIE QUINCE JAM PRODUCTION WITH STEVIOSIDE SWEETENER

 
 
Author(s):  YOUSEFI ASLI M., GOLI S.A.H.*, KADIVAR M.
 
* DEPARTMENT FOOD SCIENCE AND TECHNOLOGY, ISFAHAN UNIVERSITY OF TECHNOLOGY, ISFAHAN, IRAN
 
Abstract: 

In this study, reduction of sugar content in quince jam using stevia sweetener was evaluated. In order to optimize the formula and low-calorie quince jam production, three factors of pectin, stevioside and sugar content at three levels were evaluated using response surface methodology (RSM) with design of D-Optimal. To evaluate the model and determine optimum points, the response of consistency was used. The effect of sugar and pectin on consistency was in quadratic and linear manner, respectively and also had an interactive effect on the consistency. According to the results, there was no significant difference between actual and predicted consistency and the optimized condition for jam production was 0.4% pectin, 0.27% stevioside and 50% sugar. The results showed that the production of low-calorie jam using stevioside by reducing the sugar content to 50% without any changes in its sensory properties was possible.

 
Keyword(s): QUINCE, RESPONSE SURFACE METHODOLOGY, STEVIOSIDE SWEETENER, LOW-CALORIE JAM
 
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