Influence of fruit dietary fibre addition on physical and sensorial properties of strawberry jams

被引：76

作者：

Grigelmo-Miguel, N ^{[1
]}

Martín-Belloso, O ^{[1
]}

机构：

[1] Univ Lleida, CeRTA, UTPV, Dept Food Technol, Lleida 25198, Spain

来源：

JOURNAL OF FOOD ENGINEERING | 1999年 / 41卷 / 01期

关键词：

D O I：

10.1016/S0260-8774(99)00067-9

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The physical and sensorial properties of strawberry jams using fruit dietary fibre (DF) as a stabiliser were evaluated and compared with those made with a commercial thickener. Strawberry jams of up to 55 degrees Brix were obtained from the total or partial substitution of commercial amidade pectin by peach DF in a standard formulation. The strawberry jams showed a pseudoplastic behaviour well described by the power-law model and the higher the DF content, the higher the viscosity observed in the jams. The pH value was kept within the ranges 3.08-3.29 with no influence of the DF addition. Sensory evaluation indicated that high fruit DF jams were as acceptable as conventional jams, but high DF strawberry jams were darker than the control ones. (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：13 / 21

页数：9

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