Abd EI-Aal,, F. (2003). EFFECT OF SUBSTITUTING SUCROSE BY GLYCYRRHIZIN ON THE CHEMICAL, SENSORY PROPERTIES AND FUNGAL GROWTH ON STRAWBERRY JAM.. Journal of Food and Dairy Sciences, 28(7), 5503-5513. doi: 10.21608/jfds.2003.252567
Fatma EI-Zahraa, A. Abd EI-Aal,. "EFFECT OF SUBSTITUTING SUCROSE BY GLYCYRRHIZIN ON THE CHEMICAL, SENSORY PROPERTIES AND FUNGAL GROWTH ON STRAWBERRY JAM.". Journal of Food and Dairy Sciences, 28, 7, 2003, 5503-5513. doi: 10.21608/jfds.2003.252567
Abd EI-Aal,, F. (2003). 'EFFECT OF SUBSTITUTING SUCROSE BY GLYCYRRHIZIN ON THE CHEMICAL, SENSORY PROPERTIES AND FUNGAL GROWTH ON STRAWBERRY JAM.', Journal of Food and Dairy Sciences, 28(7), pp. 5503-5513. doi: 10.21608/jfds.2003.252567
Abd EI-Aal,, F. EFFECT OF SUBSTITUTING SUCROSE BY GLYCYRRHIZIN ON THE CHEMICAL, SENSORY PROPERTIES AND FUNGAL GROWTH ON STRAWBERRY JAM.. Journal of Food and Dairy Sciences, 2003; 28(7): 5503-5513. doi: 10.21608/jfds.2003.252567
EFFECT OF SUBSTITUTING SUCROSE BY GLYCYRRHIZIN ON THE CHEMICAL, SENSORY PROPERTIES AND FUNGAL GROWTH ON STRAWBERRY JAM.
Department of Horticultural crops processing .Food Technology Research Institute ARC.
Abstract
Non-calorie sweteners have revolutionized the food industry. The chemcical . sensorey properties and fungal growth on strawberry jam manufactured by glycyrrhizin (non-calorie sweetner) instead of sucrose were investigated. using three jam treatments i.e.:-"a" without any chemical addition. "b" with 0.3% citric acid and 0.1 % sodium benzoate and "c" with 100 ppm potassium metabisulphite .
Data indicated that strawberry fruits are suitable for making low-calorie jam. it has relatively low sugars content. it was 49.1 % as total sugars and 8.6 % as non reducing sugars. There are high losses of ascorbic acid and anthocyanin as a resutt of jam processing. The loss was more pronunced for the untreated strawberry jam.
On the other hand the three treatments of jam have excellent grade in overall acceptability of sensory properties. immediately after processing.
Each treatment was divided into two parts. the first was stored at room tempreature and the second was stored at 6' C. The obtained results during storage indicate that there was much loss in ascorbic acid and anthocyanin especialy in treatment "a". While the combine of 0.3% citric acid and 0.1% sodium benzoate or 100 ppm metabisulphite protect ascorbic acid and anthocyanin. especially those stored at 6·C.
Fungal growth appeared after one month in treatment "a" stored at room temperature or at 6' C. In treatment "b' it appeared after 3 months at room temperature and after 6 months at 6·C. The samples of treatment "c" were free from the fungal growth wether they stored at room temperature or at 6 'C for 12 months.
It can be concluded that for manufacturing low calorie jam glycyrrhizin can be safley used as a non-nutritive natural sweetener. The low-calorie jam can be stored for one year at room temperature when uSing 100 ppm potassium metabisulphate . Using the combine of 0.3% citric acid and 0.1 % sodium benzoate preserve the jam for 3 months at room temperature and for 6 months at 6 ·C.
For manufacturing low-calorie jam without any chemical preservation.it must be consumed within one month when stored at room temperature or at 6'C .
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