Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace

被引：45

作者：

Belovic, Miona ^{[1
]}

Torbica, Aleksandra ^{[1
]}

Pajic-Lijakovic, Ivana ^{[2
]}

Mastilovic, Jasna ^{[1
]}

机构：

[1] Univ Novi Sad, Inst Food Technol, Bul Cara Lazara 1, Novi Sad 21000, Serbia

[2] Univ Belgrade, Fac Technol & Met, Karnegijeva 4, Belgrade 11120, Serbia

来源：

FOOD CHEMISTRY | 2017年 / 237卷

关键词：

Jam; Tomato pomace; Dietary fibre; Sweeteners; Rheology; Texture; FOOD; PRODUCTS; FRUIT;

D O I：

10.1016/j.foodchem.2017.06.045

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In this study, four jam formulations were developed, starting with the basic formulation (Jam 1) containing sucrose and without added pectin. Sucrose was partially (50%) replaced by stevioside in formulations of Jam 2 and 3, while in Jam 4 sucrose was completely replaced by fructose and stevioside, making this formulation suitable for diabetic patients. Jam formulations 1 and 2, prepared without added pectin, were thermally stable in the temperature range of 25-90 degrees C, which indicate their potential use as fruit fillings. Jam formulations 3 and 4 were assessed by the sensory panel as more spreadable since tomato pomace particles are incorporated in pectin network which acts as a lubricant. Jam formulations were characterized by a lower total carbohydrate content (17.23-43.81%) and lower energy value (87.1-193.7 kcal/100 g) when compared to commercial products. Tomato pomace jams contained 15-20 times more dietary fibre than commercial apricot jam. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：1226 / 1233

页数：8

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