The Effects of Gum Cordia on the Physicochemical, Textural, Rheological, Microstructural, and Sensorial Properties of Apple Jelly

Mahsa Hasani,Sedigheh Yazdanpanah

doi:10.1155/2020/8818960

Abstract

The aim of this research was to study the effects of gum cordia on the physicochemical, color, textural, rheological, microstructural, and sensorial properties of apple jelly. Apple jelly was prepared by replacement of 0, 25, 50, 75, and 100% of pectin with gum cordia. The results showed that gum cordia had a significant effect on the physicochemical properties (ash, protein, TPC, DE, and color) of apple jelly. The total phenol content of the sample significantly increased with the addition of gums. The rheological properties showed that a sample containing 75% gum cordia was similar to control and had the highest apparent viscosity, loss moduli (G″), storage moduli (G′), and complex viscosity. Also, the sensorial properties showed that a sample containing 75% gum cordia had a high score in texture, taste, appearance, and overall acceptability. The results suggested that gum cordia as a polymer can be successfully employed for the formulation of jelly for improving technofunctional properties of jelly.

Highlights

Gum cordia is an anionic polysaccharide containing uronic acid and it is extracted from Cordia myxa fruit [1]. is gum has some technofunctional properties such as good emulsifying and binding properties [2]
Haq et al [4] studied the effects of gum cordia as an antioxidant carrier for improving shelf life of nuts
Our findings show that gum cordia can be applied as a stabilizer to production apple jelly. e total phenol content of the sample significantly increased with the addition of gums

Summary

Introduction

Gum cordia is an anionic polysaccharide containing uronic acid and it is extracted from Cordia myxa fruit [1]. is gum has some technofunctional properties such as good emulsifying and binding properties [2]. There is a lot of research on the application of fruits for improving body health. E health properties of fruits are related to the high content of antioxidant ingredients such as phenolic acids and vitamins. Is a product containing fruit juice, gelator, sugar, and acid and it has a firm structure [6]. Apple fruit is a good source of nutritional ingredients such as phenolic acids, organic acids, minerals, and reducing sugars [7]. It is a rich source of vitamins including ascorbic acid [8] and it has antioxidant ingredients [9]

Methods

Results

Conclusion