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) -.
Barrett D.M.Processing fruits2005)| false
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) -.
Hansen K.M.Pectin for heat stable bakery jams2008)| false
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) -.
Standard for jams, jellies and marmalades2009)| false
Favela-Torres, E., Volke, S.T. & Viniegra, G.G. (2006): Production of hydrolytic depolymerising pectinases. Food Technol. Biotechnol., 44, 221–227.
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) 19Int. Dairy J.: 107-115.
Eberhard P.Rheological, microstructural and sensory characterization of low-fat and whole milk set yogurt as influenced by inulin additionInt. Dairy J.200919107115)| false
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) 4Innov. Food Sci. Emerg.: 99-107.
Carle R.A new process for the combined recovery of pectin and phenolic compounds from apple pomaceInnov. Food Sci. Emerg.2003499107)| false
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2021 Volume 50
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