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http://dx.doi.org/10.9799/ksfan.2015.28.5.829

Quality Characteristics of Sugar Free Fruit-Vegetable Jam containing Calcium  

Lee, Kyung-Haeng (Dept. of Food and Nutrition, Korea National University of Transportation)
Kim, Hye-Youn (Dept. of Food and Nutrition, Korea National University of Transportation)
Jang, Sol-Ji (Dept. of Food and Nutrition, Korea National University of Transportation)
Publication Information
The Korean Journal of Food And Nutrition / v.28, no.5, 2015 , pp. 829-834 More about this Journal
Abstract
To decrease excessive sugar intake, and increase vegetable and calcium intake, we manufactured sugar free fruit-vegetable jam containing calcium and fructo-oligosaccharide to substitute for sucrose. We evaluated jam for physico-chemical and sensory properties. When the amount of apple was replaced with the amount of kale, $^{\circ}brix$ decreased, whereas there were no significant changes in pH. As the amount of kale increased, lightness and yellowness increased. However redness did not show trend to increase or decrease. In the texture profile analysis, hardness, springiness, cohesiveness, gumminess and chewiness significantly decreased with increased amount of kale, but adhesiveness gradually increased. The sensory parameters including taste, flavor, color, spreadability and overall acceptance of jam added 10.0~12.0% amount of kale were the highest acceptance. As the amount of kale added in the jam, sensory properties decreased. In general, when sugar free fruit-vegetable jam was manufactured, apple and kale ratio of 3:1 or 4:1 was considered appropriate.
Keywords
fruit-vegetable; jam; sugar free; fructo-oligosaccharide; calcium;
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Times Cited By KSCI : 8  (Citation Analysis)
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