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KMID : 1011620080240020206
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 2 p.206 ~ p.211
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Effects of Sugars and Pectin on the Quality Characteristics of Low Sugar Wild Vine (Vitis coignetiea) Jam
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Kim Moon-Jung
Yoon Suk-Hoo
Jung Mun-Yhung
Choe Eun-Ok
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Abstract
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This study investigated the feasibility of manufacturing a low-sugar wild vine jam by examining viscosity, water content，and pH, as affected by sugar and pectin content. The jams were prepared by adding various amounts of sucrose, glucose, or fructose (1.89 M, 2.34 M, 2.63 M, or 2.92 M) and/ or pectin (0%, 0.3%, 0.5%, 0.8%, or 1%) to wild vine juice and heating at 90°C for 3 hrs. A higher viscosity was shown for the jam manufactured with sucrose as compared to those made with glucose or fructose, and the greater the sucrose level the higher the viscosity of the jam. The jam with 50% reduced sugar content showed a similar viscosity to the control jam, which contained only 2.92 M sucrose, when the sugar was co-added with pectin at 0.5% for the low sucrose jam, and at 0.8% for the low glucose or low fructose jams, respectively. The water content of the low sucrose jam was lower than that of the low glucose or low fructose jams, and adding pectin had no significant effect on the water content of the low sugar jam. The pH levels of the jams were not significantly different, regardless of the type and concentration of sugar, temperature, or pectin addition, and ranged between 3.6 and 3.8. Overall, the results clearly show that wild vine jam with 50% reduced sugar content and having the same viscosity as control jam, can be manufactured when pectin and sugar are added together
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KEYWORD
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low sugar wild vine jam, pectin, viscosity, pH, water content
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