Screening of Ethiopian mango cultivars for suitability for preparing jam and determination of pectin, sugar, and acid effects on physico-chemical and sensory properties of mango jam

Bekele, Melkam; Satheesh, Neela; J.A, Sadik

doi:10.1016/j.sciaf.2020.e00277

Cited by 32 publications

(40 citation statements)

References 15 publications

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“…[9] Pectin is an important factor in jam quality, and affects color and palatability, as well as physical properties. [19,20] We referred to many strawberry jam recipes throughout the world and found that there were considerable differences in the amount of organic acids added. Some recipes had no added organic acid, while others contained large amounts of added organic acids, about 1% of the strawberry and sugar mixture.…”

Section: Discussionmentioning

confidence: 99%

Taste and palatability of strawberry jam as affected by organic acid content

Ikegaya

Toyoizumi

Kosugi

et al. 2020

International Journal of Food Properties

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The aim of this research was to clarify the effects of organic acid content on the taste and palatability of strawberry jam. Prepared jam samples with different organic acid contents (0.8-2.0%) were assessed for color and texture, and then subjected to sensory evaluation of sweetness, sourness and preference attributes. For the sensory evaluation, assessors evaluated the sweetness intensity of the jam as decreasing with increasing organic acid content. In contrast, the sourness intensity increased as the organic acid content increased. Palatability did not change with the content of organic acids when the jam was evaluated alone. However, a difference was observed when eating jam in combination with yogurt or bread; moderately sour jam was preferred over those at either extreme of the sourness scale. Assessors who commonly consume jam with yogurt showed a preference when evaluating jam with yogurt, but no differences were observed when evaluating jam with bread. By contrast, assessors who commonly consume jam with bread did not show a preference when evaluating jam with yogurt, but showed a preference when evaluating jam with bread. Assessors who typically consume jam with yogurt or bread did not show any differences in preference when evaluating jam alone. These results indicate the importance of considering the eating habits of assessors when investigating the palatability of foods, such as jam, that are not eaten alone. Because the preference of them may change depending on their eating habits.

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Section: Discussionmentioning

confidence: 99%

Taste and palatability of strawberry jam as affected by organic acid content

Ikegaya

Toyoizumi

Kosugi

et al. 2020

International Journal of Food Properties

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“…In terms of sucrose content, ‘keaw’ variety contained higher sucrose (14.29%) than that of ‘sam-pee’ and ‘maha-chanok’ varieties in which the values fall between 12.01–12.52%. These variations in sugar content may depend upon either the varieties or agronomic factors [ 44 ].…”

Section: Resultsmentioning

confidence: 99%

“…TSS is one of the main parameters to describe maturity index as well as an indicator for mango fruit quality [33]. Although TSS content represents carbohydrates, organic acids, proteins, fats and minerals, changes in TSS during fruit ripening are mainly associated with the increase alteration of carbohydrate to simple sugars [44]. Nordey et al [45] reported the TSS content increased~2-folds during the process of ripening in mango fruits.…”

Section: Plos Onementioning

confidence: 99%

Volatile profiles from over-ripe purée of Thai mango varieties and their physiochemical properties during heat processing

et al. 2021

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This research investigated volatile profiles of over-ripe Thai mango purée during thermal processing by solid-phase extraction, volatile quantification by XAD-2-solvent extraction, as well as descriptive sensory analysis. Overripe fruits of three varieties were analyzed for the ripening stage using specific gravity as well as firmness and the physiochemical properties were also reported. We found that aromatic profiles could be used as true representative to describe Thai mango identities of each varieties. A simple and straightforward heat treatment had differing effects on aroma characteristics and those effects were dependent with mango varieties. Indeed, the amount of terpene hydrocarbons and oxygenated sesquiterpenoids alternated after heat treatment. All descriptive attributes of heated ‘sam-pee’ purée were intensified while, heat treatment significantly improved only “mango identity” in ‘maha-chanok’ and “fermented” odour in ‘keaw’ purée. With or without heat treatment, the volatile profiles of ‘maha-chanok’ remained quite stable while heating played a significant role on chemical ingredients of ‘keaw’ and ‘sam-pee’. Our study demonstrated that the manufacturing of the over-ripe mango into the products of high market value, selection of varieties is vitally important based upon their specific aroma characteristics before and after processing.

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“…The high sugar content act as preservative by tying up the moisture sufficiently to lower the Aw, to a level where may not allow the microbial growth and prolong the shelf life of the jelly. So, the low moisture content is preferred for stable storage of jelly (Bekele, Satheesh, & Sadik, 2020).…”

Section: Resultsmentioning

confidence: 99%

Impact of processing, packages, and storage on quality of mangaba ( Hancornia speciosa Gomes) jelly

Zitha

Machado

Junqueira

et al. 2020

J. Food Process. Preserv.

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Brazil, due to its continental geographic dimensions, has the largest biodiversity in the world. The Brazilian Savannah, well known as "Cerrado," is the second-largest biome in South America (the largest biome is the Amazon rainforest) and it covered, on 2002, approximately 23% of the country's surface area, or 2 million km 2 (Lahsen, Bustamante, & Dalla-Nora, 2016). The Cerrado biome presents a huge variety of native species, whose exotic fruit has great potential because of their functional properties and nutritional value, as well as their pleasant and even exotic sensory traits, such as color, flavor, and aroma (Almeida et al., 2019; Silva et al., 2015). These fruits, which are little explored scientifically and commercially, represent potential interest to the agribusiness, possible future source of income for the local population and an opportunity

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Screening of Ethiopian mango cultivars for suitability for preparing jam and determination of pectin, sugar, and acid effects on physico-chemical and sensory properties of mango jam

Cited by 32 publications

References 15 publications

Taste and palatability of strawberry jam as affected by organic acid content

Taste and palatability of strawberry jam as affected by organic acid content

Volatile profiles from over-ripe purée of Thai mango varieties and their physiochemical properties during heat processing

Impact of processing, packages, and storage on quality of mangaba ( Hancornia speciosa Gomes) jelly

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