Rheological, textural and spectral characteristics of sorbitol substituted mango jam

被引：81

作者：

Basu, Santanu ^{[1
]}

Shivhare, U. S. ^{[1
]}

Singh, T. V. ^{[2
]}

Beniwal, V. S. ^{[3
]}

机构：

[1] Panjab Univ, Univ Inst Chem Engn & Technol, Chandigarh 160014, India

[2] Panjab Univ, Dept Chem, Chandigarh 160014, India

[3] Natl Inst Pharmaceut Educ & Res, Dept Pharmaceut Technol, Sas Nagar Mohali 160062, Punjab, India

来源：

JOURNAL OF FOOD ENGINEERING | 2011年 / 105卷 / 03期

关键词：

Jam; Rheology; Texture; FTIR; Sorbitol; PECTIN GELS; SUCROSE; BEHAVIOR; SWEETENERS; GELATION; CHEESE; FOODS; GUM; PH;

D O I：

10.1016/j.jfoodeng.2011.03.014

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Full replacement of sucrose with sorbitol is feasible in mango jam manufacturing. Dynamic rheological tests characterized mango jam manufactured with sucrose/sorbitol as a weak gel. Mango jam did not follow Cox-Merz or modified Cox-Merz rule. The storage- and loss- moduli increased with sucrose concentration up to 60%, but decreased at higher sucrose concentrations. Gel strength decreased with increasing sorbitol concentration because of weaker junction zones in pectin gel network. FTIR spectra revealed that C-O and C-C stretching vibrations are indicators of the gel strength because pectin polymeric chain network formation in fruit jam is due to hydrogen bonding and hydrophobic interactions. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：503 / 512

页数：10

共 34 条

[1]

[Anonymous], 1986, FUNCTIONAL PROPERTIE

[2]

BASU S, 2009, THESIS PANJAB U CHAN

[3] Rheological, textural, micro-structural and sensory properties of mango jam [J].

Basu, Santanu ;

Shivhare, U. S. .

JOURNAL OF FOOD ENGINEERING, 2010, 100 (02) :357-365

[4] Influence of sweeteners on the viscoelasticity of hydrocolloids gelled systems [J].

Bayarri, S ;

Durán, L ;

Costell, E .

FOOD HYDROCOLLOIDS, 2004, 18 (04) :611-619

[5]

Chenxu Y., 2001, APPL RHEOL, V11, P134, DOI DOI 10.1515/ARH-2001-0008

[6]

CLARK AH, 1987, ADV POLYM SCI, V83, P57

[7]

CODEX, 2009, 296 CODEX

[8] KINETICS AND THERMAL-BEHAVIOR OF THE STRUCTURE FORMATION PROCESS IN HMP SUCROSE GELATION [J].

DASILVA, JAL ;

GONCALVES, MP ;

RAO, MA .

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 1995, 17 (01) :25-32

[9] Effect of pH, sugar type and thermal annealing on high-methoxy pectin gels [J].

Evageliou, V ;

Richardson, RK ;

Morris, ER .

CARBOHYDRATE POLYMERS, 2000, 42 (03) :245-259

[10] Non-linear flow properties of viscoelastic surfactant solutions [J].

Fischer, P ;

Rehage, H .

RHEOLOGICA ACTA, 1997, 36 (01) :13-27

← 1 2 3 4 →