Naslov
Gel Strength and Sensory Attributes of Fig’s (Ficus carica) Jams and Preserves Influenced by Fig’s Ripeness

Autori
Levaj, Branka ; Bunić, Nedjeljka ; Dragović-Uzelac, Verica ; Bursać Kovačević, Danijela

Izvornik
Journal of food science (0022-1147) 75 (2010), 2; 120-124

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
fig (Ficus carica); gel strength; jam; preserve; sensory attributes

Sažetak
Fig’s ripeness precisely fig’s pectin content could influence on gel strength and sensory attributes of jams and preserves. The effect of the ripeness, especially the influence of pectin properties on the gel strength and sensory attributes of jams and preserves from figs with different stages of ripeness was investigated. Jams were produced with and preserves without addition of sugars and commercial pectin. Basic physicochemical properties (total solids, sugars, pH, total acidity) in figs at all stages of ripeness were determined, too. Figs contained high level of total solids and sugars which increased during ripening as well as pH value. In purpose of better understanding the role of fig pectin (composition is dependant on stage of ripeness) in mechanism of forming gel during producing preserves and jams, the amount and the ability to form gel of three pectic fractions (soluble in water, oxalate and alkali) were determined. Generally, the most abundant was oxalate soluble fraction and its amount was not very dependant on stage of ripeness. Amounts of water and alkali soluble pectin fractions decreased with stage of ripeness as well as gel strength of gels respectively. Gels made with oxalate soluble fraction were remarkable softer in comparison with other gels. The gel strength of preserves decreased in accordance with increasing the ripeness of fresh fig. Gel strength of jams was not influenced by ripeness of fig. Stage of ripeness had not significant influence on any sensory attribute of jams or preserves but type of product had significant influence on taste, firmness and color, so jams were higher scored than preserves.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA