studies on production low calory jams
Mohamed Mohamed Salih Abd-ELbary;
Abstract
" '
. r..•: ..
I) A commercial, orange jain (control sample) were prepared,_ using
'" •"suc osc" and pectin as jelling'agent, produced sample sensory.evaluated it oqtained degree "very good", it app. viscosity was 8111 e.p., anp found that it contains 251 calory peril 00 grams.
; •..
2) Seventeen investigated low calory formulas were manufacture by using four' kinds of sweeteners "1-I.F.S., Asp., Stev:, and F.P.'' as sucrose substituicnts by several ratio, 25%, 50%, 75% and I 00% for the aim of investigated a new formula of low calory jam which contains no more than
I .. .
ISO calory/1 00 grn. . "
3) The app. viscosity values of the produced jam were decreased by increasing the percent of sucrose 'replacement.
A grater decrease of the app. viscosity were noticed in the case of
Aspa:rtam or Stevia, than in the case of using 1-l.F.S. ofF.J>.
: '
4) It was noticed no difference between the quality of the low calory jam
which prepared usirig Aspartam or stevia.
5) Also noticed that it needs to increase the pectin percentage in the low calory jam to about 2.8% of the total weight of the formula or using a mixture of 1.4% pectin, 1.4 Ii.m.p., and 0-,)5% calcium chloride.
o) Using 3% or 5% Arabic gum gela,tiniasjelling agent instead of mixture of
"pect,in, gave a better" results. •
7) The most acceptable sample that pr pared by the following formula:
a- I Sweetener materials source .from:
I 20% high fructose syrup. + 40% aspartam + 40% stevia.
i
b- Jelling agents:
I% gelatin + I% Arabic gum + I% guar gum+ 0.28% pectin+
0.28 Low methyl pectin+ 0.2% agar.
8) The sample which prepared by using a mixture of I 0% carrot fiber plus
5% naring peel, gave a better results which, it sensory evaluated as a very good plus, app. viscosity value was 7799 C.P. and it contained only 133 calory/1 00 gm.
9) The optimum effect were in the case of addition !%chamomile extract tot he components of the low calory jam, it showed a significant decreasing in the total count of bacteria, yeast and fungi.
. r..•: ..
I) A commercial, orange jain (control sample) were prepared,_ using
'" •"suc osc" and pectin as jelling'agent, produced sample sensory.evaluated it oqtained degree "very good", it app. viscosity was 8111 e.p., anp found that it contains 251 calory peril 00 grams.
; •..
2) Seventeen investigated low calory formulas were manufacture by using four' kinds of sweeteners "1-I.F.S., Asp., Stev:, and F.P.'' as sucrose substituicnts by several ratio, 25%, 50%, 75% and I 00% for the aim of investigated a new formula of low calory jam which contains no more than
I .. .
ISO calory/1 00 grn. . "
3) The app. viscosity values of the produced jam were decreased by increasing the percent of sucrose 'replacement.
A grater decrease of the app. viscosity were noticed in the case of
Aspa:rtam or Stevia, than in the case of using 1-l.F.S. ofF.J>.
: '
4) It was noticed no difference between the quality of the low calory jam
which prepared usirig Aspartam or stevia.
5) Also noticed that it needs to increase the pectin percentage in the low calory jam to about 2.8% of the total weight of the formula or using a mixture of 1.4% pectin, 1.4 Ii.m.p., and 0-,)5% calcium chloride.
o) Using 3% or 5% Arabic gum gela,tiniasjelling agent instead of mixture of
"pect,in, gave a better" results. •
7) The most acceptable sample that pr pared by the following formula:
a- I Sweetener materials source .from:
I 20% high fructose syrup. + 40% aspartam + 40% stevia.
i
b- Jelling agents:
I% gelatin + I% Arabic gum + I% guar gum+ 0.28% pectin+
0.28 Low methyl pectin+ 0.2% agar.
8) The sample which prepared by using a mixture of I 0% carrot fiber plus
5% naring peel, gave a better results which, it sensory evaluated as a very good plus, app. viscosity value was 7799 C.P. and it contained only 133 calory/1 00 gm.
9) The optimum effect were in the case of addition !%chamomile extract tot he components of the low calory jam, it showed a significant decreasing in the total count of bacteria, yeast and fungi.
Other data
| Title | studies on production low calory jams | Other Titles | دراسات على انتاج مربات منخفضة السعرات الحرارية | Authors | Mohamed Mohamed Salih Abd-ELbary | Issue Date | 2001 |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| B12742.pdf | 973.48 kB | Adobe PDF | View/Open |
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