Volume 19, Issue 133 (2023)                   FSCT 2023, 19(133): 359-368 | Back to browse issues page


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Zolfaghari M, Mehraban sangatash M, Asnaashari M. Evaluation of physicochemical and textural properties of low calorie eggplant marmalade. FSCT 2023; 19 (133) :359-368
URL: http://fsct.modares.ac.ir/article-7-56302-en.html
1- Department of Food Science and Technology, ACECR Kashmar Higher Education Institue, Kashmar, Iran
2- Department of Food Quality and Safety, Food Science and Technology Research Institute, ACECR Khorasan Razavi Branch, Mashhad, Iran , mmehrabans@yahoo.com
3- Department of Biotechnology, Animal Science Research Institute of Iran (ASRI), Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran
Abstract:   (683 Views)
In this study, the reduction of sugar content in eggplant marmalade formulation using stevia sweetener was investigated. For this purpose, two factors, the ratio of stevia to sucrose (0.001, 0.0025 and 0.0004) and the percentage of carboxy methyl cellulose (0.1, 0.2 and 0.3) on the pH, Brix, dry matter, calories, color difference, total acceptance, firmness, adhesiveness and energy of penetration were used using a factorial statistical design in three replications. The results showed a significant effect at stevia to sucrose ratio on all tests. On the other hand, the effect of CMC, although it caused changes, but only had a significant effect on the textural assays. In general, replacing sugar with stevia up to 0.0025 is desirable, and if this amount is added, some desirable properties of eggplant jam reduced. So, this new formulation of eggplant marmalade by maintaining desirable properties can play a good role in improving public health.
 
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Article Type: Original Research | Subject: Supplemented foods (probiotics, parabiotics ...)
Received: 2021/10/12 | Accepted: 2023/03/18 | Published: 2023/03/1

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