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KMID : 0665220150280050829
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Korean Journal of Food and Nutrition
2015 Volume.28 No. 5 p.829 ~ p.834
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Quality Characteristics of Sugar Free Fruit-Vegetable Jam containing Calcium
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Lee Kyung-Haeng
Kim Hye-Youn
Jang Sol-Ji
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Abstract
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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, ˚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.
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KEYWORD
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fruit-vegetable, jam, sugar free, fructo-oligosaccharide, calcium
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