Metrics

  • citations in SCIndeks: 0
  • citations in CrossRef:0
  • citations in Google Scholar:[]
  • visits in previous 30 days:0
  • full-text downloads in 30 days:0

Contents

article: 8 from 9  
Back back to result list
2001, iss. 32, pp. 33-38
The quality of dietetic jelly products
University of Novi Sad, Faculty of Technology
Keywords: jellies; low-calorie; energy value; sensory evaluation; colour
Abstract
The possibility of making low-calorie jams and marmalades of raspberry, peach, blackcurrant, strawberry and blackberry (individually quick frozen fruits and mashes) with low methoxyl amidated pectins was studied. Fructose, sorbitol, cyclamate and saccharin were used as sweeteners. The formulations of jams and marmalades were suggested by pectin producer. Energy value, sensory evaluation and color (CIE, CIELab, ANLab and Hunter systems) were determined. Correlation between the sensory and instrumental methods for determination of colour was not established. These jams and marmalades belong to the group of low-calorie and they all received high sensory marks.
References
*** (1985) Pravilnik o uslovima u pogledu zdravstvene ispravnosti dijetetskih namirnica koje se mogu stavljati u promet. Službeni list SFRJ, 4:120
Ćirić, D., Vujičić, B., Bardić, Ž. (1975) Priručnik za kontrolu kvaliteta sirovina i proizvoda od voća i povrća. Novi Sad: Tehnološki fakultet
Duffy, V.B., Anderson, G.H. (1998) Position of the American Dietetic Association: Use of nutritive and nonnutritive sweeteners. J Am Diet Assoc, 98(5): 580-7
Herbstreith,, Fox, A. (1998) Süßungsmittel im Überblick / A summary of sweeteners. Gordian, 4: 72-77
Kolanowski, V., Waszkievich-Robak, B. (1989) Taumatina-nova substancja intensywnie slodzaca na polskim rynku. Przemysl spoziwszy, 3: 8-11
Payne, M.L., Craig, W.J., Williams, A.C. (1997) Sorbitol is a possible risk factor for diarrhea in young children. J Am Diet Assoc, 97(5): 532-4
Popov-Raljić, J. (1999) Tehnologija i kvalitet gotove hrane. Novi Sad: Tehnološki fakultet
Pribiš, V. (1999) Nutritivne osobine hrane. Novi Sad: Tehnološki fakultet
Wall, M.M., Bosland, P.W. (1998) Analytical methods for color and pungency of chiles - Capsicums. in: Wetzel D., G.Charalambous [ed.] Instrumental methods in food and beverage analysis, Amsterdam, itd: Elsevier Science Publishers, str. 347-373
 

About

article language: English
document type: Original Scientific Paper
published in SCIndeks: 27/04/2009

Related records

No related records