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Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace

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dc.contributor.author Belović, Miona
dc.contributor.author Torbica, Aleksandra
dc.contributor.author Pajić-Lijaković, Ivana
dc.contributor.author Mastilović, Jasna
dc.date.accessioned 2018-06-18T10:28:31Z
dc.date.available 2018-06-18T10:28:31Z
dc.date.issued 2017-12-15
dc.identifier.citation Belović, M., Torbica, A., Pajić-Lijaković, I., Mastilović, J. (2017) Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace. Food Chemistry, 237, 1226–1233. DOI: 10.1016/j.foodchem.2017.06.045 en_US
dc.identifier.issn 0308-8146
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/74
dc.description peer-reviewed en_US
dc.description.abstract In this study, four jam formulations were developed, starting with the basic formulation (Jam 1) containing sucrose and without added pectin. Sucrose was partially (50%) replaced by stevioside in formulations of Jam 2 and 3, while in Jam 4 sucrose was completely replaced by fructose and stevioside, making this formulation suitable for diabetic patients. Jam formulations 1 and 2, prepared without added pectin, were thermally stable in the temperature range of 25–90 °C, which indicate their potential use as fruit fillings. Jam formulations 3 and 4 were assessed by the sensory panel as more spreadable since tomato pomace particles are incorporated in pectin network which acts as a lubricant. Jam formulations were characterized by a lower total carbohydrate content (17.23–43.81%) and lower energy value (87.1– 193.7 kcal/100 g) when compared to commercial products. Tomato pomace jams contained 15–20 times more dietary fibre than commercial apricot jam. en_US
dc.description.sponsorship This work is a result of research within the project ‘‘Development and utilization of novel and traditional technologies in production of competitive food products with added value for national and global market – CREATING WEALTH FROM THE WEALTH OF SERBIA” (grant number III46001), supported by the Ministry of Education, Science and Technological Development, Republic of Serbia. The authors would like to thank Vinipex d.o.o. for providing the LM pectin sample. en_US
dc.language.iso en en_US
dc.publisher ELSEVIER en_US
dc.relation info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.relation.ispartofseries 001;0069
dc.rights info:eu-repo/semantics/openAccess
dc.subject Jam en_US
dc.subject tomato pomace en_US
dc.subject dietary fibre en_US
dc.subject sweeteners en_US
dc.subject rheology en_US
dc.subject texture en_US
dc.title Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace en_US
dc.title.alternative Tomato pomace low calorie jams with increased dieatry fibre content en_US
dc.type info:eu-repo/semantics/article en_US


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