جستجوی مقالات مرتبط با کلیدواژه « marmalade » در نشریات گروه « صنایع غذایی »

In this study, the reduction of sugar content in eggplant marmalade formulation using stevia sweetener was investigated. For this purpose, two factors, the ratio of stevia to sucrose (0.001, 0.0025 and 0.0004) and the percentage of carboxy methyl cellulose (0.1, 0.2 and 0.3) on the pH, Brix, dry matter, calories, color difference, total acceptance, firmness, adhesiveness and energy of penetration were used using a factorial statistical design in three replications. The results showed a significant effect at stevia to sucrose ratio on all tests. On the other hand, the effect of CMC, although it caused changes, but only had a significant effect on the textural assays. In general, replacing sugar with stevia up to 0.0025 is desirable, and if this amount is added, some desirable properties of eggplant jam reduced. So, this new formulation of eggplant marmalade by maintaining desirable properties can play a good role in improving public health.

Marmalade is a processed product of some plant organs such as fruit, flower, fruit peel and tuber in which the plant parts used are small and well homogenized. Sugar is used as a sweetener in the preparation of marmalade. In this study, the use of date syrup as a substitute for sucrose used in marmalade formulation was studied. The constrained mixture design was used to achieve the optimal formulation and the effect of sugar substitution with date palm syrup on properties of marmalade was studied. The ingredients used in the formulation were plum paste (35-65%), sugar syrup (0-65%) and date syrup (0-65%). Ten formulas were produced based on the constrained mixture design and their physical, chemical and sensorial properties were investigated. The results showed that plum paste had the greatest effect on increasing the viscosity and total acidity of marmalade, while total soluble solids decreased with increasing the amount of plum paste in the formulation. The L* index of the samples decreased with increasing date syrup and plum paste and the redness of marmalade increased with increasing plum paste. Sensory evaluation of the produced formulations showed that the increase in plum paste increased the consistency, spreadability, color and overall acceptance, while the sweetness and taste and flavor were more affected by the increase in date syrup. Optimal formulation was obtained in the ratios of 58% plum paste, 12% sugar syrup and 30% date syrup and in the optimal formulation the total acidity, total phenolic compounds, and viscosity of marmalade at 20 °C were equal to 2.07 g citric acid/100 g, 112.4 mg gallic acid/100 g, and 3961 cp, respectively.

Fruit marmalade is a kind of jam, in which pieces of fruit are homogeneously mixed and not visible. By changing the culture of life and reducing the physical mobility of humans and the emergence of problems such as obesity, overweight and hypertension, the use of sucrose and its derivatives in food formulations is limited and has led to an increase in efforts to produce food with low fat, sugar and salt and high fiber. In this regard, the feasibility of producing strawberry marmalade was investigated by replacing sucrose with sorbitol in various proportions. For this purpose, the physicochemical (pH, water activity, Brix, consistency and calorie reduction) and sensory evaluation of the produced samples compared with the control samples during storage for three months. According to the results, sorbitol replacement with sugar had no significant effect on pH and of the samples (P>0.05). By increasing the sugar substitution with sorbitol more than 38% brix decreased significantly (P<0.05). Sorbitol increaseing decreased the water activity and during storage time water activity increased, which is higher after 60 days (P<0.05). In high percentages of sorbitol, the consistency decreased (P<0.05). The storage time has not significant effect on brix (P>0.05), but had an increasing and a declining effect on consistency of the samples, respectively. Generally, taking into account the results, it can be concluded that the use of sorbitol sugar up to 38% for producing low calorie strawberry marmalade with a 3-month shelflife is possible and produces a product with acceptable properties similar to the control sample.

Soft green hull (endocarp), branche, leave, remaining kernell and wood shell are by-products of the fresh pistachio processing industry. The most major waste of pistachio processing is green hull (more than 60 percent). Pistachio green hull is also a promising source of protein, fat, mineral salts and vitamins and is one of the richest source of antioxidant and phenolic compound. In this research, the effect of different levels of pistachio green hull (40 to 60 percent) and pectin (0 to 0.4 percent) on the chemical properties (brix, pH, acidity, total soluble solid and total pectin) sensory characteristics (color, consistency, taste, firmness, adhesiveness, spreadability, overal acceptability) and image parameters (intensity, hue and saturation) of pistachio green hull marmalade investigated. The results of chemical and sensory properties showed that increasing the pistachio green hull caused increase in acidity and firmness, while decreased color, consistency, spreadability and overal acceptability (P<0.05). The increase of pectin led to increase of firmness (P<0.05). Increasing the percent of pistachio green hull and pectin on other characteristics were not significant (P>0.05). Results of image processing showed that increasing the percent of pistachio green hull and pectin on color indexes were not significant (P>0.05).