Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India.
J Food Sci. 2020 Sep;85(9):2699-2710. doi: 10.1111/1750-3841.15364. Epub 2020 Aug 18.
High pressure technology (400 MPa at 27 ± 1.5 °C for 10 min) was applied for the processing of jam, and target was the reduction (∼47%) of sugar requirement by using a fiber-rich fruit, that is, sapodilla. Different formulations of jam containing various combinations of pectin (0.5 to 5.0%), sugar (45 to 65%), and acid (0.5 to 1) were investigated for textural, rheological, and sensory properties of the pressure-processed jam. The textural parameters mainly hardness (varied 16 to 594 g force) of the jam samples were significantly (P < 0.01) affected by the formulation ingredients viz. sugar and pectin content. Also, an interaction effect (P < 0.01) of sugar and pectin was observed on the jam hardness. The rheological parameters (gel strength, K') also varied (1036 to 2852 Pa) with the change in total soluble solids (TSS) and pectin content. However, the samples having lower TSS content (e.g. 45%) and appropriate pectin content (4.0, 4.5, or 5.0%) were similar (P > 0.05) to the samples having higher TSS content (65%) and corresponding pectin level (0.5, 1.0, or 1.5%) based on the rheological properties. On the other hand, the samples with middle levels of pectin at the corresponding TSS level (45 to 65%) were highest (score of >6 on seven-point hedonic scale) and equally preferred (P > 0.05) by the sensory panelist based on overall acceptability calculated from the scores obtained for sensory attributes viz. color, aroma, sweetness, sourness, texture, and spreadability. Therefore, the jam formulation containing sapodilla pulp as a base material, TSS 45%, pectin 4.5%, and citric acid 0.5% was determined to be the preferred formulation for the production of reduced-calorie, pressure-processed jam based on its gel strength, overall acceptability, and storage stability. PRACTICAL APPLICATION: High-fiber fruit was used for the development of a reduced-calorie high pressure processed jam in this study. The inherited or externally added fiber can favor the reduction in sugar requirement of a food product particularly those processed by high pressure, leading to reduction in calories. The findings of this study can be used for the development of novel HPP products with functional properties.
高压技术（27°C 下 400 MPa 持续 10 分钟）被应用于果酱加工，目标是通过使用富含纤维的水果——人心果，将糖的需求量减少（约 47%）。不同配方的果酱含有不同比例的果胶（0.5 至 5.0%）、糖（45 至 65%）和酸（0.5 至 1），研究了其经高压处理后的质地、流变和感官特性。果酱样品的主要质地参数硬度（变化范围为 16 至 594 克力）显著（P < 0.01）受到配方成分（糖和果胶含量）的影响。此外，还观察到糖和果胶之间存在交互作用（P < 0.01）对果酱硬度的影响。流变学参数（凝胶强度，K'）也随总可溶性固形物（TSS）和果胶含量的变化而变化。然而，具有较低 TSS 含量（例如 45%）和适当果胶含量（4.0、4.5 或 5.0%）的样品与具有较高 TSS 含量（65%）和相应果胶水平（0.5、1.0 或 1.5%）的样品相似（P > 0.05），这是基于流变性质得出的。另一方面，在相应的 TSS 水平下果胶含量处于中等水平（45%至 65%）的样品根据感官属性（颜色、香气、甜度、酸度、质地和可扩展性）的得分计算得出的总体可接受性，获得了感官小组的最高分（七点喜好量表上的 >6 分），并且同样受到偏好（P > 0.05）。因此，根据凝胶强度、总体可接受性和储存稳定性，确定含有人心果酱浆作为基础材料、TSS 45%、果胶 4.5%和柠檬酸 0.5%的果酱配方为生产低热量、高压处理果酱的首选配方。
实际应用：在这项研究中，使用高纤维水果来开发低热量的高压处理果酱。内在或外在添加的纤维可以有利于减少食品的糖需求量，特别是那些经过高压处理的食品，从而减少热量。本研究的结果可用于开发具有功能性的新型 HPP 产品。
