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

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dc.contributor.authorBelović, Miona
dc.contributor.authorTorbica, Aleksandra
dc.contributor.authorPajić-Lijaković, Ivana
dc.contributor.authorMastilović, Jasna
dc.date.accessioned2018-06-18T10:28:31Z
dc.date.available2018-06-18T10:28:31Z
dc.date.issued2017-12-15
dc.descriptionpeer-revieweden_US
dc.description.abstractIn 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.sponsorshipThis 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.identifier.citationBelović, 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.2017.06.045en_US
dc.identifier.issn0308-8146
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/74
dc.language.isoenen_US
dc.publisherELSEVIERen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.relation.ispartofseries001;0069
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectJamen_US
dc.subjecttomato pomaceen_US
dc.subjectdietary fibreen_US
dc.subjectsweetenersen_US
dc.subjectrheologyen_US
dc.subjecttextureen_US
dc.titleDevelopment of low calorie jams with increased content of natural dietary fibre made from tomato pomaceen_US
dc.title.alternativeTomato pomace low calorie jams with increased dieatry fibre contenten_US
dc.typeinfo:eu-repo/semantics/articleen_US

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