The quality of peach jams stabilized with peach dietary fiber

The quality of peach jams with peach dietary fiber (DF) as thickener was evaluated. Peach jams with soluble solids contents of up to 40, 45, 50 and 55 degrees Brix with total or partial substitution of commercial amidated pectin by peach DF were studied. The uronic acid contents (pectin substances) in the jam formulations were 0, 25, 50, 75 and 100% from peach DF with the residue from the commercial pectin. Jam color was not affected by the incorporation of DF because both the DF and the puree came from peach. Peach jams showed a pseudoplastic flow behavior, which fitted well to the power-law model, and the viscosity of jams increased with the DF content. From a sensorial point of view, high peach DF jams were as acceptable as conventional jams.