Effect of substituted gelling agents from pomegranate peel on colour, textural and sensory properties of pomegranate jam

A series of pomegranate jams were prepared from a Tunisian ecotype (Tounsi) with different amounts of sugar (10, 20 and 30%) and low-methoxylated pectin (0.2, 0.7 and 1.2%). The most appreciated formulation was that contaning 30% sugars and 0.2% pectin. Then, commercial pectin was substituted by other gelling agents (pomegranate peel powders dried at 50 degrees C vs lyophilized, pectin and fibre extracted from pomegranate peel) for the preparation of pomegranate peel-based jams. The elaborated jams were evaluated for physichochemical, colour, texture and sensory characteristics. Results revealed that the jam (JPP2) elaborated with 0.2% pectin extracted from pomegranate peel exhibited similar overall acceptability to that prepared with commercial pectin. However, it was more acceptable than other pomegranate peel-based jams, which was related to a better appreciation of sweetness and colour. According to the colour and texture measurements, this sample (JPP2) was more reddish and less firm than other samples. (C) 2017 Elsevier Ltd. All rights reserved.