Effect of substituted gelling agents from pomegranate peel on colour, textural and sensory properties of pomegranate jam

Abstract

A series of pomegranate jams were prepared from a Tunisian ecotype (Tounsi) with different amounts of sugar (10, 20 and 30%) and low-methoxylated pectin (0.2, 0.7 and 1.2%). The most appreciated formulation was that contaning 30% sugars and 0.2% pectin. Then, commercial pectin was substituted by other gelling agents (pomegranate peel powders dried at 50°C vs lyophilized, pectin and fibre extracted from pomegranate peel) for the preparation of pomegranate peel-based jams. The elaborated jams were evaluated for physichochemical, colour, texture and sensory characteristics. Results revealed that the jam (JPP2) elaborated with 0.2% pectin extracted from pomegranate peel exhibited similar overall acceptability to that prepared with commercial pectin. However, it was more acceptable than other pomegranate peel-based jams, which was related to a better appreciation of sweetness and colour. According to the colour and texture measurements, this sample (JPP2) was more reddish and less firm than other samples.