Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace
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Date
2017-12-15
Authors
Belović, Miona 
Torbica, Aleksandra
Pajić-Lijaković, Ivana
Mastilović, Jasna
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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.
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peer-reviewed
Keywords
Jam, tomato pomace, dietary fibre, sweeteners, rheology, texture
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