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Characteristics of gelling agent substituted fruit jam: studies on the textural, optical, physicochemical and sensory properties

Authors

  • Marjan Javanmard,

    Corresponding author
    1.  Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
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  • Nyuk Ling Chin,

    1.  Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
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  • Seyed Hamed Mirhosseini,

    1.  Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
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  • Johari Endan

    1.  Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
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*E-mail: mrjn.javanmard@gmail.com

Summary

A series of mango jams were prepared using different hydrocolloid solutions (high methoxyl pectin (HMP), carboxymethyl cellulose (CMC), and sago starch) as gelling agents to investigate the effect of hydrocolloid type, hydrocolloid concentration, and freeze-thaw treatment on the physicochemical, optical, textural, and sensory characteristics. The optical properties results revealed that the total colour change (ΔE) of the sago starch-based mango jam samples displayed higher values in comparison with samples prepared with HMP and CMC. The textural parameters (hardness, work of shear, stickiness, and work of adhesion) increased with hydrocolloid concentration but decreased with the freeze-thaw treatment except for sago starch-based mango jams. The overall acceptability of mango jams containing 6% sago starch was rated similarly to the samples prepared with 0.7% HMP and 0.5% CMC. Principle component analysis revealed that it could be used as an effective tool to segregate characteristics related to fruit jam manufacture.

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