Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM). Nicolás Cabrera, Madrid, Spain.
Grupo de Biotecnología Enológica Aplicada, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM). Nicolás Cabrera, Madrid, Spain.
J Sci Food Agric. 2022 Oct;102(13):5957-5964. doi: 10.1002/jsfa.11948. Epub 2022 May 13.
Due to the increasing incidence of obesity and cardiovascular diseases, consumers are demanding products with lower sugar content. In this sense, the reformulation of traditional foods with improved, safe and tasty ingredients is arousing a huge interest. Jams are conventionally produced with elevated amounts of sucrose, which increase the glycaemic index and must be avoided in certain kinds of consumers.
This paper describes for the first time the elaboration of strawberry jams using low-methoxyl pectins from sunflower by-products, which allowed the addition of low amounts of sucrose (10-30%). These jams were compared with best-selling commercial samples. An in-depth physicochemical, compositional, sensorial and rheological characterization was carried out. The obtained jams were safe considering a and pH values; samples presented enough acidity to avoid microorganism development and syneresis. The stabilizing role of sunflower pectin is noteworthy in terms of colour and other physicochemical characteristics. The organoleptic analysis showed that the taste and sweetness of laboratory samples were highly valued, although the presence of pieces of fruits was disliked some panellists. After knowing the content of added sugar used in each jam, the tasters preferred samples with 20% and 30% of sucrose over commercial samples.
The results show the usefulness of sunflower pectin for the elaboration of jams of low glycaemic index. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
由于肥胖和心血管疾病发病率的不断上升，消费者要求降低食品含糖量。从这个意义上说，用改良的、安全的、美味的成分来重新配制传统食品引起了极大的兴趣。果酱通常是用大量的蔗糖生产的，这会增加血糖指数，在某些消费者中必须避免食用。
本文首次描述了使用向日葵副产物中的低甲氧基果胶来制作草莓果酱，这允许添加少量的蔗糖（10-30%）。将这些果酱与最畅销的商业样品进行了比较。对其进行了深入的理化、组成、感官和流变学特性的分析。从安全性考虑，获得的果酱 a 值和 pH 值均符合要求；样品具有足够的酸度以防止微生物的生长和收缩。从保持颜色和其他理化特性的角度来看，向日葵果胶的稳定作用是值得注意的。感官分析表明，实验室样品的味道和甜度受到高度评价，尽管一些品尝者不喜欢水果块的存在。在了解了每种果酱中添加糖的含量后，品尝者更喜欢添加 20%和 30%蔗糖的样品，而不是商业样品。
结果表明向日葵果胶在低血糖指数果酱的制作中的有用性。 © 2022 作者。《食品科学杂志》由 John Wiley & Sons Ltd 出版，代表化学工业协会。
