Application of sago starch as a gelling agent in jam

Javanmard, Marjan; Chin, Nyuk Ling; Yusof, Yus Aniza; Endan, Johari

doi:10.1080/19476337.2011.653693

Cited by 8 publications

(6 citation statements)

References 38 publications

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“…This indicates that SC fillings have a weak gel structure and that fillings behave more similarly to a solid system rather than a viscous system [ 43 ]. Storage and loss modulus is dependent on temperature, whereas the increase in temperature leads to a decrease in both modulus values [ 43 , 44 ], and this is aligned with the presented study. Furthermore, G′ and G″ values obtained at the same temperature are approximately 1.3–1.5 higher for SCPF in comparison to CSCF, suggesting that chemical composition played a role in viscoelastic properties as well.…”

Section: Resultssupporting

confidence: 87%

Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties

et al. 2023

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Sour cherry pomace filling (SCPF) and commercial sour cherry filling (CSCF) produced on a semi-industrial scale were tested and compared in terms of food safety, chemical composition, bioactivity, quality, sensory properties and thermal stability. Both samples were safe for human consumption, thermally stable and there was a lack of syneresis. SCPF had a significantly higher fiber concentration (3.79 g/100 g) due to higher skin fraction and is considered a “source of fibers”. The higher skin fraction in SCPF also resulted in a higher mineral quantity (Fe—3.83 mg/kg fw) in comparison to CSCF (Fe—2.87 mg/kg fw). Anthocyanins concentration was lower in SCPF (7.58 mg CGE/100 g fw), suggesting that a significant amount of anthocyanins was removed from SC skin during juice extraction. However, there was a lack of statistical differences in antioxidant activity between the two fillings. CSCF was more spreadable, not as firm and less sticky, with lower storage and loss modulus values than SCPF. However, both fillings exhibited acceptable rheological and textural behaviour for fruit fillings. According to the consumer pastry test, 28 participants preferred each pastry; thus, there was a lack of preference toward any of the tested samples. SCP could be used as a raw material for the bakery fruit fillings industry, which leads to the valorization of food industry by-products.

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Section: Resultssupporting

confidence: 87%

Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties

et al. 2023

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“…Increasing concentrations of 0.8 to 1.2 % pectin plus 50 to 70 % sucrose in ripe mango jam have been reported to increase hardness, shear work, thickening, and adhesion work, while sensory acceptability improves only when sucrose in the processed product increases (Basu and Shivhare, 2010). In a similar study, the gelling agents high methoxyl pectin, carboxymethyl cellulose, and sago starch (Metroxylon sagu) used in the formulation of mango jam modified the sensory and textural characteristics (hardness, shear work, stickiness, and adhesion work) of the processed product (Javanmard et al, 2012). In jams, the gelling ingredient commonly utilized is pectin, a substance found in mango fruit (San Martín-Hernández et al, 2020).…”

Section: Introductionmentioning

confidence: 83%

IMPACT OF THE ‘KENT’ MANGO (Mangifera indica L.) JAM FORMULATION WITH DIFFERENT GELLING AGENTS ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES

Quintana-Obregón,

Muy-Rangel,

Vargas-Ortiz

et al. 2024

agro

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Pectin content decreases as mango (Mangifera indica L.) maturity progresses. When making jam, a hydrocolloid will be required, which can impact the physicochemical and sensory properties of the processed product. The objective of this work was to evaluate the effect of two mango maturity stages (60 and 100 %) and four different gelling agents (pectin, xanthan gum, guar gum, and corn starch) on the physicochemical and sensory properties of jams, using a commercial jam as a control. Eight treatments were obtained, and a completely randomized experimental design was applied. The experimental unit was a glass jar (250 g) of jam with three replicates for physicochemical and sensory analysis. Analysis of variance and comparisons of means with Tukey’s test were carried out with SAS® software. The physicochemical properties of the jam were affected according to its formulation. Those with 100 % ripe mango plus pectin or corn starch showed maximum pH values of 3.7 and 3.8, respectively, but lower acidity (0.6 %). The jams with 60 % ripe mango and pectin or corn starch had higher levels of dietary fiber (1.42 and 1.47 %) and protein (0.97 and 0.79 %), with no differences from the control. In terms of texture, the formulation with 60 % ripe mango plus pectin was statistically superior to the other jams. The jam with 60 % ripe mango and corn starch had the highest sensory color and was comparable to the control, but in hue, it was instrumentally different from the other formulations. Changes in fruit maturity from 60 to 100 % and the type of gelling agent modified the physicochemical properties and sensory color of ‘Kent’ mango jam, confirming the effect of formulation on the attributes evaluated.

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“…Approximately, 45,300 metric tons of pure sago starch is being exported annually from Malaysia (Karim, Tie, Manan, & Zaidul, ). Traditional usage of sago starch in Malaysia is the production of sago pearl, sago biscuits, vermicelli, bread, and “keropok lekor” (Javanmard, Chin, Yusof, & Endan, ; Naim, Yaakub, & Hamdan, ). Sago starch granule has a broad size range with an average diameter of 32 μm.…”

Section: Introductionmentioning

confidence: 99%

“…Most of the sago starch granules are truncated oval granules with a smooth surface. Despite its low price and abundance, sago starch is less preferable as edible starch (Javanmard et al, ). Sago starch has low stability when subjected to changes in temperature, pH and shear forces, which tend to produce the cohesive pastes and gels.…”

Section: Introductionmentioning

confidence: 99%

Effects of heat‐moisture and alkali treatment on the enzymatic hydrolysis of porous sago ( Metroxylon sagu ) starch

Ying

Kamilah

Karim

et al. 2020

J Food Process Preserv

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Pretreatment(s) of heat-moisture treatment (HMT) and alkali treatment was tested for the enzymatic hydrolysis of sago (Metroxylon sagu) starch. HMT was undergone by autoclaving the sago starch at 120°C for 60 min. While sodium hydroxide pellets (0.60% [w/w starch dry basis (d.b.)] to 50 g of sago starch) were applied as the alkali treatment. Dual pretreatments were also evaluated. The dextrose equivalent values of porous starch with alkali pretreatment (31%), HMT (37%), and dual pretreatments (42%) were significantly higher than those of non-pretreated porous sago starch (21%). Greater porosity of pretreated starch granules (0.91-5.19 µm) was also obtained. The thermal properties (gelatinization temperature) of porous starch with pretreatments were improved compared to the non-pretreated porous sago starch.In addition, the pretreatment(s) also improved the oil adsorption capacity of the porous starch. Dual pretreatments were an efficient way to facilitate enzymatic hydrolysis in preparing porous sago starch. Practical applicationsPorous starch is in high demand as a natural carrier for food applications such as flavor retention, food structure improvement, and extension of food shelf life. The porosity of the starch provides higher surface area and better immobilization to food ingredients, especially as a functional food. The abundance and lower cost of sago starch added the preference. Hence, the main purpose of the study is to produce highly porous sago starch granules with enhanced surface area to fulfill the processing requirement of food industries. Thus, the effect of pretreatment(s) on sago starch using heat-moisture and alkali treatments prior to enzymatic hydrolysis was evaluated. Both heat-moisture and alkali pretreatment(s) enhanced the enzymatic hydrolysis of sago starch and formed the intended porous structure. Porous sago starch has better absorption capacity and efficient oil adsorption. Besides, the thermal properties of pretreated sago starch were improved compared to the non-pretreated porous sago starch. Hence, the pretreated sago starch is the potential to be an excellent adsorbent. Overall, the outcome shows that the objective is positively achieved via the dual of the pretreatment(s). S U PP O RTI N G I N FO R M ATI O N Additional supporting information may be found online in the Supporting Information section. How to cite this article: Zhy Ying B, Kamilah H, Karim AA, Utra U. Effects of heat-moisture and alkali treatment on the enzymatic hydrolysis of porous sago (Metroxylon sagu) starch. J Food Process Preserv. 2020;44:e14419. https://doi.

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Application of sago starch as a gelling agent in jam

Cited by 8 publications

References 38 publications

Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties

Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties

IMPACT OF THE ‘KENT’ MANGO (Mangifera indica L.) JAM FORMULATION WITH DIFFERENT GELLING AGENTS ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES

Effects of heat‐moisture and alkali treatment on the enzymatic hydrolysis of porous sago ( Metroxylon sagu ) starch

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