Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: Modelling and optimization

Garrido, Juan Ignacio; Lozano, Jorge; Genovese, Diego Bautista

doi:10.1016/j.lwt.2014.07.010

Cited by 91 publications

(96 citation statements)

References 23 publications

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“…A combination of hydrogen bonds and hydrophobic interactions stabilises junction zones ( 17 ). The purpose of fibre characterisation was to understand the effect of its physico- chemical properties on the gelation process, and the final structure of the gel.…”

Section: Introductionmentioning

confidence: 99%

Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams

Figueroa

Genovese

2018

Food Technol. Biotechnol.

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SUMMARYThe objective of this work is to evaluate the effect of the addition of dietary fibre from different sources (apple, bamboo, psyllium and wheat) and pectin mass fraction (0.4 and 0.5 g/100 g) on the physicochemical properties of pectin gels for the development of a novel, healthy product similar to a fruit confectionery jam. A mass fraction of 3 g/100 g fibre was added to each pectin gel in order to declare the final product as a source of fibre. It was evident that pectin content, type of fibre, and their interaction had a significant effect on the viscoelastic and mechanical properties, and syneresis (water loss) of the gels. Since syneresis of the gel with 0.4 g/100 g pectin was undesirably high, only studies of gels with 0.5 g/100 g pectin followed from this point forward. Fibre addition had a reinforcing effect on the viscoelastic properties of these gels (wheat>psyllium>bamboo>apple). Psyllium-enriched gels did not suffer any syneresis, although they showed an undesirable “gummy” property, caused by low fracturability, high cohesiveness and low hardness. Then, in order to improve the organoleptic properties of the gels, we combined fibre from different sources in pairs (1:1). In general, fibre combination decreased the viscoelastic properties of the gels. However, mixing psyllium with other fibre produced a desirable effect on the mechanical properties of the gels, keeping the syneresis at 0 g/100 g. This indicates that 0.5 g/100 g pectin and 1.5 g/100 g psyllium fibre with 1.5 g/100 g other fibre was the best formulation for the stability and texture of this product.

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Section: Introductionmentioning

confidence: 99%

Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams

Figueroa

Genovese

2018

Food Technol. Biotechnol.

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“…In contrast, Garrido et al . discovered that overall acceptability was mainly determined by the taste, and possibly the color of apple jellies, but not by their texture and spreadability.…”

Section: Resultsmentioning

confidence: 91%

“…in their study of time‐intensity profile of strawberry jams, asseverated that the least accepted samples were the ones with the lowest sweetness; higher sourness intensity had a negative influence on the acceptability and jam consumers desire the equilibrium of strawberry flavor, sourness and sweetness. Additionally, Garrido et al . analyzed apple jellies and concluded that consumers preferred fruitier, sweeter, and less acidic confitures.…”

Section: Resultsmentioning

confidence: 99%

Physico‐chemical and sensory properties of marmalades made from mixtures of fruits and under‐exploited Andean tubers

et al. 2017

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“…; Garrido et al . ). Samples of 100 g, therefore, were prepared, varying the levels of soluble solids at 350, 450, 550 and 650 g/kg; sugar at 50, 100, 150 and 200 g/kg; pectin at 5, 10, 15 and 20 g/kg; and citric acid 3, 4, 5 and 6 g/kg.…”

Section: Methodsmentioning

confidence: 97%

“…; Garrido et al . ). Dynamic oscillatory test shows limited rheological information, mainly including storage modulus ( G ′) and loss modulus ( G ″).…”

Section: Introductionmentioning

confidence: 97%

Rheology Study on Low-Sugar Apple Jam by a New Nonlinear Regression Method of Herschel-Bulkley Model

Guo

Zhao

Zhang

et al. 2016

Journal of Food Processing and Preservation

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Structure break was found in shearing process of static prepared low‐sugar apple jam, which is a thixotropic and shear‐thinning fluid. In order to investigated this jam, a new nonlinear regression method of Herschel–Bulkley (H‐B) model without measuring yield stress was set up using R2 as optimizing criterion, and compared with Casson model. Dynamic yield stress was calculated using the regression of downward curve. Casson model was found fit in high shear rate (in one case, R2 0.9986, still lower than H‐B model, 0.9997). Break stress (from 113 to 497 Pa) could be largely increased by soluble solid concentration rising, and dynamic yield stress of H‐B model changed from 0.004 to 20.75 Pa, mainly depending on sugar and soluble solid concentration. Consistency index (24.50–102.3 Pa·sn) was increased with adding soluble solid and decreased with adding sugar. Flow behavior index (0.229–0.363) was increased evidently with adding pectin and sugar. Practical Applications The low‐sugar jams are more nutrition‐reasonable since they generally provide fewer calories, now short of deep research. Rheological properties are of great significance for processed food fluids. Traditional steady‐state test was applied widely in rheologic study of food fluids. However, information under flow curves could not be explored in detail because definition of yield stress was confused for a long time and the most common model of fluid, Herschel–Bulkley model, lacked suitable regression method. Additionally, upward curve was often ignored. In this work, a new simple nonlinear regression of Herschel–Bulkley model was set up without measuring yield stress investigated. Then the influences of ingredients on rheologic properties of low‐sugar apple jam could be investigated in detail. It is expected that the new method and observation would be applied by other rheologic researchers, and it is useful for finding relationships between mouth feel and indexes of Herschel–Bulkley model.

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Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: Modelling and optimization

Cited by 91 publications

References 23 publications

Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams

Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams

Physico‐chemical and sensory properties of marmalades made from mixtures of fruits and under‐exploited Andean tubers

Rheology Study on Low-Sugar Apple Jam by a New Nonlinear Regression Method of Herschel-Bulkley Model

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