Processing and Quality Evaluation of a Low-Calorie Christophene Jam (Sechium edule (Jacq.) Swartz

Authors


  • We thank the Caribbean University Level Programme/European Union for providing funding, Mr. Keshwar John, Mr. Esau Mohammed and Mr. Shan Ali for their technical assistance and Mr. Patrick Joseph and Mr. Bruce Laukner for statistical assistance.

Abstract

ABSTRACT: Effects of high methoxyl pectin (2% HM) and low methoxyl pectin (1.0,2.0% LM) and carrageenan (0.03, 0.06, 0.09%) on gel set and texture were investigated in the production of a low-calorie (13g /1tbsp jam of < 10 calories) christophene (Sechium edule (Jacq.) jam. Inclusion of aspartame, saccharin with aspartame, and sucralose in jam provided sweetness and bulkiness while saccharin contributed to sweetness. Pectin had no effect (P > 0.05) on texture but provided gel set (P < 0.05). A jam of 12°Brix, pH 3.62, 2% HM pectin, 0.03% carrageenan, with 1.9% sucralose was “liked moderately” to “very much”. Based on ranking, sucralose was most preferred (P < 0.05) over other sweeteners. Sensory texture of jam improved on storage at 7 °C but with loss (P < 0.05) of total soluble solids and significant fading (P < 0.05) of color by day 35.

Ancillary