PHYSICAL-CHEMICAL CHARACTERISTICS OF THE TASTE OF JAM TYPE PRODUCTS

被引：0

作者：

Paladi, Daniela ^{[1
]}

Tatarov, Pavel ^{[1
]}

机构：

[1] Tech Univ Moldova, 168 Stefan Cel Mare 168 St, Kishinev, Moldova

来源：

ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY | 2008年 / 31卷

关键词：

physical - chemical indices; sweet taste degree; jam; sweet jam; saccharose; acidity;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The purpose of this work was to elaborate the physical-chemical method able to estimate the sweet taste degree of jam as a function of the physical-chemical properties of fruits and saccharose content of the final products. A direct correlation between physical-chemical properties such as: dry weight, pH, acidity and the sweet taste degree of the examined products has been observed. Using the equation suggested by the authors, the optimised sweet taste degree of fruit jam was equal to 16.0 - 17.5 units. Sensorial analysis of jam has demonstrated that the sweet taste degree was harmonised to the indices obtained using the equation.

引用

页码：66 / 70

页数：5