Studies on Shelf-Life Evaluation of Reduced Sugar Jelly Confection

Priya, S. Jankialias; Prakash, N. Tejo

doi:10.20546/ijcmas.2017.607.283

Cited by 3 publications

(1 citation statement)

References 8 publications

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“…The alternative sweeteners that have been evaluated and utilized in jams include acesulfame potassium, aspartame, saccharin, fructose, sorbitol, maltitol, corn syrup and honey [4] [5] [6]. Use of fructooligosaccharides (FOS) as a mild sweetener, thickener and as a prebiotic has been reported by [6] [7] [8] [9]. However, the use of gum Arabic in sugar reduced jam has not been reported despite its application in other low sugar products like candies.…”

Section: Introductionmentioning

confidence: 99%

Sensory Analysis of Sugar Reduced Jam Containing Gum Arabic from Acacia senegal var. kerensis

Gakuru¹,

Omwamba²,

Chikamai³

et al. 2019

FNS

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Reducing sugar in jam has an effect on the physico-chemical as well as sensory properties of the jam. To compensate for some of the functional properties lost, other co-solutes may be used. Therefore the objective of this study was to use gum Arabic from Acacia senegal var. kerensis in formulation of a reduced sugar jam from plums and pineapple fruits. The innovatively prepared jam was subjected to sensory evaluation by a semi-trained panel. Twelve formulations were prepared in factorial arrangement in a completely randomized design. The products were rated using a seven-point hedonic scale for colour, taste, texture/spreadability, mouth feel and general acceptability. Data were analysed using SAS, 2004 (version 9.1.3) to perform analysis of variance and determine the least squares means for each variable. The main effect of the study was the level of gum Arabic at 15% and 20% w/w, level of sugar content at 30 and 35% w/w, and the type of fruit. A control product was prepared for the two sugar levels but without gum Arabic. Significance was established at p < 0.05 level, while the means separation was done using Tukey's honestly significance difference (HSD). The results obtained showed that Fruit type significantly affected the color at p < 0.05, while gum Arabic and the interactions did not significantly affect the color (at p < 0.05). Fruit type, gum Arabic and their interactions with sugar affected the spreadability and it was highly significant at p < 0.001 while gum Arabic significantly affected the taste at p < 0.001. The best formulation for most attributes was 15% gum for the two fruits, 30% sugar for pineapple and 35% sugar for plum jam. It was therefore possible to reduce the amount of sugar by 50% of the commercially available jam while substituting it with 15% gum Arabic which qualifies the quantity necessary for an ingredient in food formulation. This is the first time that such work of innovatively preparing a jam with a sugar re-How to cite this paper: Gakuru, E.W.,

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Section: Introductionmentioning

confidence: 99%

Sensory Analysis of Sugar Reduced Jam Containing Gum Arabic from Acacia senegal var. kerensis

Gakuru¹,

Omwamba²,

Chikamai³

et al. 2019

FNS

View full text Add to dashboard Cite

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Sensory evaluation and in vitro prebiotic effect of (poly)phenols and dietary fiber-rich mango bagasse-enriched confections

Luzardo-Ocampo,

Flores-Zavala,

Ramírez-Jiménez

et al. 2025

Food Chemistry

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Sclerocarya Birrea (Marula) and Strychnos Spinosa (Massala) Mixed Jam: Physico-Chemical and Microbiological Characterization

Q. M.,

E. L.,

J. S.

et al. 2024

African Journal of Agriculture and Food Science

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Sclerocarya birrea (marula) and Strychnos spinosa (massala) are fruits with high nutritional value but which are underutilized. Processing jam is an alternative for diversifying consumption and preserving these fruits. This study aimed to produce and characterize the mixed jam (marula and massala pulp). Three mixed jam formulations were defined, and the best one was selected. Physicochemical and microbiological analyses were conducted. The microbial stability of the jam was assessed over 84 days of storage at room temperature. Results of physicochemical analyses of jam were pH: 3.44, acidity: 2.86%, vitamin C: 45.57 mg/100g, soluble solids: 67.71 ºBrix, ash: 0.89%, fibers: 0.32%, lipids: 0.39%, moisture: 21%, protein: 0.92% and carbohydrates: 76.48%. Microbial growth in the jam was only observed on the 84th day, with low counts of aerobic bacteria (3×102 CFU/g), molds, and yeasts (10 CFU/g). The raw material was of good quality and the mixed jam is a safe product.

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Studies on Shelf-Life Evaluation of Reduced Sugar Jelly Confection

Cited by 3 publications

References 8 publications

Sensory Analysis of Sugar Reduced Jam Containing Gum Arabic from <i>Acacia senegal</i> var. <i>kerensis</i>

Sensory Analysis of Sugar Reduced Jam Containing Gum Arabic from <i>Acacia senegal</i> var. <i>kerensis</i>

Sensory evaluation and in vitro prebiotic effect of (poly)phenols and dietary fiber-rich mango bagasse-enriched confections

Sclerocarya Birrea (Marula) and Strychnos Spinosa (Massala) Mixed Jam: Physico-Chemical and Microbiological Characterization

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Studies on Shelf-Life Evaluation of Reduced Sugar Jelly Confection

Cited by 3 publications

References 8 publications

Sensory Analysis of Sugar Reduced Jam Containing Gum Arabic from &lt;i&gt;Acacia senegal&lt;/i&gt; var. &lt;i&gt;kerensis&lt;/i&gt;

Sensory Analysis of Sugar Reduced Jam Containing Gum Arabic from &lt;i&gt;Acacia senegal&lt;/i&gt; var. &lt;i&gt;kerensis&lt;/i&gt;

Sensory evaluation and in vitro prebiotic effect of (poly)phenols and dietary fiber-rich mango bagasse-enriched confections

Sclerocarya Birrea (Marula) and Strychnos Spinosa (Massala) Mixed Jam: Physico-Chemical and Microbiological Characterization

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Sensory Analysis of Sugar Reduced Jam Containing Gum Arabic from <i>Acacia senegal</i> var. <i>kerensis</i>

Sensory Analysis of Sugar Reduced Jam Containing Gum Arabic from <i>Acacia senegal</i> var. <i>kerensis</i>