View More View Less
  • 1 Corvinus University of Budapest Department of Food Preservation, Faculty of Food Science H-1118 Budapest Villányi út 29-43 Hungary
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

The aim of the present study was to investigate whether apple pomace powder produced by a simple drying method is suitable for replacing pectin in bakery jam products. Rheological properties of bakery jams were tested by oscillatory tests using amplitude sweep method. Apple pomace addition decreased gel strength and stability of bakery jams, while 12-month storage increased the gel strength of samples. Based on our results, dried apple pomace powder seems to be suitable to replace pectin up to 40% without changing rheological properties of bakery jams.

  • Baker, R.A., Berry, N., Hui, Y.H. & Barrett D.M. (2005): Fruit preserves and jams.-in: Barrett, D.M., Somogyi, L. & Ramaswamy, H.S. Processing fruits. 2nd ed., CRC Press, Boca Raton, FL, USA, pp. 113–127.

    Barrett D.M. , '', in Processing fruits , (2005 ) -.

  • Christensen, S.H., Mathiesen, H.P. & Hansen, K.M. (2008): Pectin for heat stable bakery jams. United States Patent Application Publication. Pub. No.: US 2008/0166465 A1

    Hansen K.M. , '', in Pectin for heat stable bakery jams , (2008 ) -.

  • Codex Alimentarius (2009): Standard for jams, jellies and marmalades. Codex standard 296: Website: http://www.codexalimentarius.org/standards/list-of-standards/

    '', in Standard for jams, jellies and marmalades , (2009 ) -.

  • Favela-Torres, E., Volke, S.T. & Viniegra, G.G. (2006): Production of hydrolytic depolymerising pectinases. Food Technol. Biotechnol., 44, 221–227.

    Viniegra G.G. , 'Production of hydrolytic depolymerising pectinases ' (2006 ) 44 Food Technol. Biotechnol. : 221 -227.

    • Search Google Scholar
  • Figura, O.L. & Teixeira, A.A. (2007): Food physics-Physical properties-Measurement and application. Springer, Berlin, pp. 186–187.

    Teixeira A.A. , '', in Food physics-Physical properties-Measurement and application , (2007 ) -.

    • Search Google Scholar
  • Foo, L.Y. & Lu, Y. (1999): Isolation and identification of procyanidins in apple pomace. Food Chem., 64, 511–518.

    Lu Y. , 'Isolation and identification of procyanidins in apple pomace ' (1999 ) 64 Food Chem. : 511 -518.

    • Search Google Scholar
  • Guggisberg, D., Cuthbert-Steven, J., Piccinah, P., Buetikofer, U. & Eberhard, P. (2009): Rheological, microstructural and sensory characterization of low-fat and whole milk set yogurt as influenced by inulin addition. Int. Dairy J., 19, 107–115.

    Eberhard P. , 'Rheological, microstructural and sensory characterization of low-fat and whole milk set yogurt as influenced by inulin addition ' (2009 ) 19 Int. Dairy J. : 107 -115.

    • Search Google Scholar
  • Gunasekaran, S. & Mehmet, M.A. (2000): Dynamic oscillatory shear testing of foods- selected applications. Trends Food Sci. Tech., 11, 115–127.

    Mehmet M.A. , 'Dynamic oscillatory shear testing of foods- selected applications ' (2000 ) 11 Trends Food Sci. Tech. : 115 -127.

    • Search Google Scholar
  • Javanmard, M. & Endan, J. (2010): A survey on rheological properties of fruit jams. Int. J. Chem. Eng. Appl., 1, (1), 31–37.

    Endan J. , 'A survey on rheological properties of fruit jams ' (2010 ) 1 Int. J. Chem. Eng. Appl. : 31 -37.

    • Search Google Scholar
  • Juhász, R., Zeke, I.Cs., Balla, Cs. & Barta, J. (2011): Oszcillációs reometria alkalmazása az élelmiszervizsgálatokban (Application of oscillatory rheometry in food analyses). Élelmiszervizsgálati Közlemények, 57, 169–180.

    Barta J. , 'Oszcillációs reometria alkalmazása az élelmiszervizsgálatokban (Application of oscillatory rheometry in food analyses) ' (2011 ) 57 Élelmiszervizsgálati Közlemények : 169 -180.

    • Search Google Scholar
  • Mezger, T.G. (2006): The rheology handbook. Vincentz Network, Hannover, pp. 124–159.

    Mezger T.G. , '', in The rheology handbook , (2006 ) -.

  • Nishinari, K.N. (2009): Texture and rheology in food and health. Food Sci. Technol. Res., 15, 99–106.

    Nishinari K.N. , 'Texture and rheology in food and health ' (2009 ) 15 Food Sci. Technol. Res. : 99 -106.

    • Search Google Scholar
  • Royer, G., Madieta, E., Symoneaux, R. & Jourjon, F. (2006): Preliminary study of the production of apple pomace and quince jelly. LWT- Food Sci. Technol., 39, 1022–1025.

    Jourjon F. , 'Preliminary study of the production of apple pomace and quince jelly ' (2006 ) 39 LWT- Food Sci. Technol. : 1022 -1025.

    • Search Google Scholar
  • Schieber, A., Hilt, P., Streker, P., Endress, H.U., Rentschler, C. & Carle, R. (2003): A new process for the combined recovery of pectin and phenolic compounds from apple pomace. Innov. Food Sci. Emerg., 4 (1), 99–107.

    Carle R. , 'A new process for the combined recovery of pectin and phenolic compounds from apple pomace ' (2003 ) 4 Innov. Food Sci. Emerg. : 99 -107.

    • Search Google Scholar
  • Shojaosadati, S. A., & Babaeipour, V. (2002): Citric acid production from apple pomace in multi-layer packed bed solid-state bioreactor. Proc. Biochem., 37, 909–914.

    Babaeipour V. , 'Citric acid production from apple pomace in multi-layer packed bed solid-state bioreactor ' (2002 ) 37 Proc. Biochem. : 909 -914.

    • Search Google Scholar
  • Sundaram, G. & Mehmet, M.A.K (2000): Dynamic oscillatory shear testing of foods—Selected applications. Trends Food Sci. Tech., 11, 115–127.

    Mehmet M.A.K. , 'Dynamic oscillatory shear testing of foods—Selected applications ' (2000 ) 11 Trends Food Sci. Tech. : 115 -127.

    • Search Google Scholar
  • Vajda, Á., Zeke, I.Cs., Juhász, R., Barta, J. & Balla, Cs. (2013): Effect of acid whey concentrate on thermophysical properties of milk-based ice cream. Acta Alimentaria, 42 (Suppl.), 107–115.

    Balla C.s. , 'Effect of acid whey concentrate on thermophysical properties of milk-based ice cream ' (2013 ) 42 Acta Alimentaria : 107 -115.

    • Search Google Scholar

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Jun 2020 0 0 2
Jul 2020 7 0 0
Aug 2020 1 0 0
Sep 2020 3 0 0
Oct 2020 6 0 0
Nov 2020 3 7 2
Dec 2020 0 0 0