Abstract
Reducing sugar in jam has an effect on the physico-chemical as well as sensory properties of the jam. To compensate for some of the functional properties lost, other co-solutes may be used. Therefore the objective of this study was to use gum Arabic from Acacia senegal var. kerensis in formulation of a reduced sugar jam from plums and pineapple fruits. The innovatively prepared jam was subjected to sensory evaluation by a semi-trained panel. Twelve formulations were prepared in factorial arrangement in a completely randomized design. The products were rated using a seven-point hedonic scale for colour, taste, texture/spreadability, mouth feel and general acceptability. Data were analysed using SAS, 2004 (version 9.1.3) to perform analysis of variance and determine the least squares means for each variable. The main effect of the study was the level of gum Arabic at 15% and 20% w/w, level of sugar content at 30 and 35% w/w, and the type of fruit. A control product was prepared for the two sugar levels but without gum Arabic. Significance was established at p senegal var. kerensis is being reported.
Highlights
Preparation of jams, marmalades and jellies are technologies that have been used over many years to preserve fruits for use during off season [1] [2]
Significance was established at p < 0.05 level, while the means separation was done using Tukey’s honestly significance difference (HSD)
Nov. 11, 2019 duction of up to 50% via utilization of gum Arabic from Acacia senegal var. kerensis is being reported
Summary
Preparation of jams, marmalades and jellies are technologies that have been used over many years to preserve fruits for use during off season [1] [2] This technology was initially done at household level but as sugar became more affordable and the chemistry of pectin was better understood, the practice was up-scaled to industrial levels [3]. Apart from the different varieties of fruits that have been explored for use in jam making, alternative sweeteners have been evaluated in order to replace a portion or all of the sucrose These innovations have been driven by the need for manufacturers to meet consumer demands for healthier food products that contain low calories without adversely affecting the sensory parameters such as taste and texture [1]. Gum Arabic is used to substitute for the loss of texture, mouth feel and body which results from reduction of sugar content or replacement with other sweeteners
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