Rheological Properties of Strawberry Puree Jam

Nada, Yuzuru; El-Salam, M. F. Abd; Khalil, H. I.; Nono, Merveille

doi:10.21608/mjae.2016.97980

Cited by 1 publication

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“…Barrette et al (1998) published that the consistency depends mainly on the insoluble solids to total soluble solids ratio. Nada et al (2016) also clarified that, the apparent viscosity decreases as temperature increased for all strawberry puree jam samples studied. (RJC) control red beetroot jam, (RJC5) red beetroot jam with 0.5% cinnamon, (RJC1) red beetroot jam with 1% cinnamon, (RPC) control red beetroot puree, (RPT) red beetroot puree and (RPM) red beetroot puree.…”

Section: Consistency Of Red Beetroot Jam and Puree Treatmentsmentioning

confidence: 57%

Valorization of Red Beetroot Value Chain Through Agro-Food Processing

Shokry

2023

Egyptian Journal of Desert Research

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eetroot is highly nutritious vegetable crop, which is a perishable commodity due to its high moisture content. Thence, development of products could be highly advantageous in red beetroot value chain valorization. For this purpose, jam with 0.5% (RJC5) and 0.1% (RJC1) cinnamon powder, puree with 1% thyme (RPT) and 1% mint (RPM) leaves powder, also, raw pickle (RRG) and boiled pickle (BRG) with garlic were processed from red beetroot. A control treatment (RJC, RPC, RRC and BRC) without any additive from jam, puree, raw pickle and boiled pickle, respectively, was also processed. Consistency and phenolic and flavonoids were determined for red beetroot jam and puree treatments. Vitamin C and DPPH activity were determined for jam, puree and pickle treatments, where hardness was determined for pickle treatments. Sensory evaluation was conducted for both jam and pickle treatments. For the sensory attributes of red beetroot puree treatments, tahina salad was prepared by adding puree treatments as an additive. Results showed that, adding cinnamon did not affect the RJ consistency, where consistency of both RPT and RPM treatments were higher than the RPC treatment. vitamin C content was enhanced for RJC5, RJC1, RPT and RRG treatments. Regarding the DPPH activity determination, RJC, RPM, RRG, BRG and BRC demonstrate significantly high DPPH values. RRC and RRG treatments manifest a perfect hardness when compared with BRC and BRG treatments. For sensory evaluation, the RRG treatment recorded an excellent taste, texture and flavor sensory parameters, where the RJC, RJC5 and tahina salad with RPC treatment exhibit a good overall acceptability score.

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Section: Consistency Of Red Beetroot Jam and Puree Treatmentsmentioning

confidence: 57%

Valorization of Red Beetroot Value Chain Through Agro-Food Processing

Shokry

2023

Egyptian Journal of Desert Research

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Rheological Properties of Strawberry Puree Jam

Cited by 1 publication

References 0 publications

Valorization of Red Beetroot Value Chain Through Agro-Food Processing

Valorization of Red Beetroot Value Chain Through Agro-Food Processing

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