Effect of sugar replacement with date syrup on physicochemical and sensory properties of quince jam
الموضوعات :
Food and Health
Leila Nateghi
1
1 - Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
تاريخ الإرسال : 19 الأحد , رجب, 1443
تاريخ التأكيد : 02 الأربعاء , ذو القعدة, 1443
تاريخ الإصدار : 02 الأربعاء , ذو القعدة, 1443
الکلمات المفتاحية:
Natural sugar /,
Calorie /,
Dietetic jam,
Quince /,
ملخص المقالة :
Date syrup is healthy food for consumers especially people with diabetes because of its minerals, high amount of natural sugars such as fructose and glucose, and low percentage of sucrose. The objective of this study was to evaluate the effect of sugar replacement with date syrup on the physicochemical and sensory properties of quince jam. Date syrup at concentrations of 0 (control), 25, 50, 75, and 100% w/w was used in place of sucrose in the formulation of quince jam. As the concentration of date syrup increased, pH, Brix, viscosity, and calories decreased and acidity increased. With increasing concentration of date syrup, L* index decreased significantly (p≤0.05). The results of the sensory evaluation showed that the replacement of sugar with 50% of date syrup resulted in improved sensory properties as compared to control, however at higher concentrations it caused dark color and sour taste in the product. The sample containing 100% date syrup had the lowest calorie and the highest protein content as compared to other treatments, so it could be desirable in terms of nutritional and health properties. The addition of date syrup in place of sugar up to 50% improved the sensory properties of quince jam when compared to control, therefore it was selected as the superior treatment for sensory and health properties
المصادر:
Yosefi Asli M, Goli S, Kadivar M. Optimization of low-calorie quince jam production with Sativoside sweetener. Journal of Food Science Researches. 2012;22(2):155-64.
Akbari F, Aghajani AR. Replacing sucrose with date and grape juice in traditional Ardeh halva formulation. National Conference on Technical Achievements of Iranian Food Science and Technology. 2015;1,34-37. (In Persian)
Mesbahi GH, Mansouri H, Majzoobi M, Farahnaky A. Effect of sucrose replacement with date syrup and date liquid sugar on rheological properties of biscuit dough. Iranian Journal of Food Science and Technology. 2016;85(13),45-55. (In Persian)
Eugeniania M, Mamede O, Dib L, Alves L. Production of dietetic jam of Umbu-Caja: Physical, physicochemical and sensorial evaluations. Food and Nutrition Sciences. 2013;4,461-8.
Yousef A, Alghamdi A. Suitability of some date cultivars for jelly Maing. Journal of Food Science and Technology. 1999;36,515-8.
Abdullah A, Cheng TC. Optimization of reduced calorie tropical mixed fruits jam. Food Quality and Preference. 2001;12(1),63-8.
Rudkowska I. Functional foods for health: Focus on diabetes. 2009;62 (3),263-9.
Hoseini A, Jamalian J. Use of glycyrrhizin, sorbitol and fructose in the preparation of diet cherry jam and its evaluation in non-insulin dependent diabetic patients. Journal of Crop Production and Processing. 2006;10(3),211-21. (In Persian)
Mahmoudi H, Hosseininia GH, Azadi H, Fatemi M. Enhancing data palm processing, marketing and pest control through organic culture. Journal of Organic Systems, 2008;32,29-39.
Al- Shahib M, Marshal RJ. The fruit of the date palm: Its possible use as the best food for the future. International Journal of Food and Nutrition. 2003;54(4),247-59.
Gohari Ardabili A, Habibi Najafi MB, Haddad Khodaparast MH. Effect of date syrup as a substitute for sugar on the physicochemical and sensory properties of soft ice cream. Iranian Journal of Food Science and Technology Research. 2005;1(2),32-3. (In Persian)
Baliga MS, Baliga BRV, Kandathil SM, Bhat H, Vayalil PK. A review of the chemistry and pharmacology of the date fruits Phoenix dactylifera Food Research International. 2011;44,1812-22.
Shafie S, Hojatoleslami M, Shokrani R, Sharifan A. The effect of different palatable processes on the physicochemical properties of candy produced from it. Journal of Nutrition Sciences and Food Technology of Iran. 2011;8,63-70.
Asgari F, Habibi A, Mohammadi R, Kargar GR. The effect of sugar substitution with date juice and fructose-rich syrup on the physical and sensory properties of carrot jam. Twenty-second National Congress of Food Science and Technology. Gorgan University. Iran. 2014. (In Persian)
Abdulfattah R, Mohamad H, Mehia A. Improving carrot jam characteristics and its nutritional value by using date paste instead of sugar. Journal of Agricultural and Veterinary Sciences, Qassim University. 2008;1(1),13-8.
Homayouni-Rad A, Bazrafshan M, Vahid F, Khoshgozaran Abras S. Effect of sucrose substitution by date sugar on the physicochemical and sensory properties of sour cherry jam. Quarterly Journal of Food Science and Technology. 2014;43(11),25-31.
Tayeri Shandesht N, Ahmadi M, Ariyayi P. Production of raspberry diet jam and a variety of natural and artificial sweeteners. The first scientific research conference of Iranian food sciences and industries, Amol University. Iran. 2015. (In Persian)
Benali S, Benamara S, Madani KH. Feasibility study of date (Phoenix dactylifera) fruit syrup-based natural jelly using central composite design. Journal of Food Science and Technology. 2015;52(8), 4975–84.
Yousefi asli M, Goli SAH, Kadivar M. Optimization of low-calorie quince jam production with Stevioside sweetener. Journal of Food Industry Research. 2012;22(2),155-64. (In Persian)
1991. Jam, marmalade and jelly. Specification and measuring methods. National Standard of Iran-number 214. Institute of Standards and Industrial Research of Iran. (In Persian)
Yazdi AG, Hojjatoleslamy M, Keramat J, Jahadi M. Effect of sucrose substitution by sucralose-maltodextrin mixture on rheological properties and calorie of Iranian traditional cookie, Ghottab. Journal of Innovative Food Science and Technology. 2010;1(2),49-58. (In Persian)
Homayoni Rad A, Haji Eghrari F, KHodavardivand Keshtebian A. Study of the effect of sugar replacement with date saps on rhognus and sensory characteristics of Koushab. Journal of Food Science and Technology. 2017;64(14):1-8.
