Optimization of sugar-free konjac gel texture containing erythritol-sucralose sweetener for producing healthy jam

Akesowan, Adisak; Choonhahirun, Anchan

doi:10.26656/fr.2017.3(3).139

Cited by 4 publications

(5 citation statements)

References 14 publications

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“…Hardness of all jams made with banana pectin was more than that of jam made with citrus pectin, which, in turn, was more than that of control. This finding is in agreement with data published by other workers as well (Akesowan & Choonhahirun, 2019). Hardness increases as concentration of pectin increases.…”

Section: Resultssupporting

confidence: 94%

“…Texture profile of the above‐mentioned pineapple jam, at 25°C, was measured using Universal Testing Machine, Lloyd, LR‐5K model, with a cylindrical probe of 80 mm diameter and a load cell of 50N, moving at a speed of 50 mm/min. The measured values were processed with NEXYGENPlus Data Analysis Software provided by the manufacturer (Akesowan & Choonhahirun, 2019).…”

Section: Methodsmentioning

confidence: 99%

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Pectin—Extraction from underground stem of banana and its structural, rheological, and textural analyses and grading

Rajendran

Thampi

2021

J. Food Process. Preserv.

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Pectin was extracted from underground stem of banana (Musa species). Optimum conditions of extraction required for maximum yield were examined. Structural features were analyzed. Pineapple jam, prepared using this pectin, was analyzed for rheological and textural features. Banana pectin was made in to a viscous solution using sucrose and the viscosity of this solution was measured. Grade of the banana pectin was estimated. Significant yield was observed under the experimental conditions used for investigation. Banana pectin was found to have a degree of methylation of about 60% and percentage of anhydro uronic acid was above 70, with a monomeric composition similar to pectin from other sources. Viscosity of banana pectin was comparable with that of citrus pectin, while yield stress and shear modulus were less. Banana pectin could influence the textural properties of pineapple jams. Banana pectin was found suitable to be used as a gelling agent in fruit jams. Practical applications Pectin may be extracted from banana farms on a commercial basis and may be used as a gelling agent in food and other industries. There is a potential for production of large quantity of pectin globally from banana cultivation. Both damaged plants as well as waste after harvesting may be used as raw materials. Generation of pectin increases the effectiveness of the agricultural process, by providing new food additive from waste materials.

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Section: Resultssupporting

confidence: 94%

Section: Methodsmentioning

confidence: 99%

Pectin—Extraction from underground stem of banana and its structural, rheological, and textural analyses and grading

Rajendran

Thampi

2021

J. Food Process. Preserv.

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“…Surprisingly, the samples with the highest sugar concentration did not correlate with a sweet or sweet aftertaste, indicating that with the addition of sugar, other factors, such as the textural attributes, better explained the samples. Texture is a main determinant in the perception of sweetness and flavor release in products, as samples with the same sugar concentration can be perceived with different intensities of sweetness depending on hardness and fracturability [ 36 , 37 ]. Similar results were found in studies which attempted to replace sugar with alternative sweeteners in jam-like products.…”

Section: Resultsmentioning

confidence: 99%

“…Similar results were found in studies which attempted to replace sugar with alternative sweeteners in jam-like products. Akesowan and Choonhahirun (2019) [ 36 ] found that “harder” gels were perceived as less sweet than their softer counterparts, due to the limited flavor release.…”

Section: Resultsmentioning

confidence: 99%

Characterization of Sugar Reduction in Model Confectionary Gels Using Descriptive Analysis

McKenzie

Lee

2022

Gels

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Successful sugar reduction in food products mimics the sensory and functional properties of the full sugar counterpart. The initial step of sugar reduction is to determine how the absence of sugar affects these properties. Descriptive analysis was conducted on four gel types (gelatin, ι- carrageenan, κ-carrageenan, and konjac glucomannan) and a range of sugar concentrations from 0–20% w/v to create a sensory profile of model confectionary gels for comparison to instrumental texture profile analysis data. The sensory descriptive data were analyzed using analysis of variance and principal component analysis. Correlation analysis, cluster analysis, and partial least squares regression (PLS-R) were used to compare and correlate sensory and instrumental data. Regardless of sugar concentration, sensory analysis primarily clustered samples by gelling agent type, such as in the case of konjac glucomannan consistently being characterized as chewy. Cohesion and gumminess were correlated highly with melt-in-mouth and a jiggly texture, while adhesion and fracturability were negatively correlated. In the PLS-R samples biplot, gelatin and iota carrageenan samples were located near these attributes indicating their aptness as descriptors. In conclusion, descriptive analysis provided a more discriminating method for characterizing model confectionary gels.

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“…Three factors influence gel formation in jam, namely the amounts of pectin, sugar and acid. The pectin content in melon is about 1.4% [9], which is sufficient or gelling in jam, which requires at least 0.75%-1% [10].…”

Section: Introductionmentioning

confidence: 99%

Processing Sky Rocket Melon into Jam with Various Acidifiers and Sugar Concentrations

Aini¹,

Setyawati²,

Alyani³

et al. 2023

Advances in Biological Sciences Research

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The high production of melons in Indonesia is affected by non-optimal post-harvest handling and the accelerated loss of quality due to its abundant water content, which reduce its economic value. The Sky Rocket variety is Indonesia's most widely grown type of melon. The post-harvest handling of melon that has not been implemented is the production of jam. The correct recipe must be determined to produce melon spread, or jam, with good characteristics. This study aims to determine the effects of the sucrose and acidifier on the physicochemical and sensory characteristics of the melon spread and to find the combination of treatments that produce the melon spread with the best physicochemical and sensory characteristics. This study used experimental methods and factorial randomized block design. The observed factors were the concentration of sucrose, 40%, 50% and 60%, and the type of acidifier, citric acid, lime and pineapple. Experiments were performed three times; thus, there were 27 experimental units. The variables observed included water content, acidity (pH), total dissolved solids and vitamin C content, as well as sensory variables such as colour, spreadability, texture, melon aroma, sweet taste and preference. The use of different concentrations of sucrose affected the water content, total dissolved solids, and sensory variables of the melon spread. The type of acidifier affected the physicochemical and sensory variables of the melon spread, except for the total dissolved solids. The interaction between the sucrose and the acidifier only affected the sensory variables. The best treatment combinations were treatment with 50% sucrose and pineapple with a water content of 31.49%, pH 6.90, TPT 71.00°Bx, vitamin C of 114.40 mg/100 g, colour 3.55 (bright green), spreadability 4.05, texture 3.12, melon aroma 3.00, sweet taste 4.23 and preference 3.43.

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Optimization of sugar-free konjac gel texture containing erythritol-sucralose sweetener for producing healthy jam

Cited by 4 publications

References 14 publications

Pectin—Extraction from underground stem of banana and its structural, rheological, and textural analyses and grading

Pectin—Extraction from underground stem of banana and its structural, rheological, and textural analyses and grading

Characterization of Sugar Reduction in Model Confectionary Gels Using Descriptive Analysis

Processing Sky Rocket Melon into Jam with Various Acidifiers and Sugar Concentrations

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