Skip to main content Accessibility help
×
Home

Preparation and characterization of jellies with reduced sugar content from date (Phoenix dactylifera L.) and lemon (Citrus limon L.) by-products

  • Manel Masmoudi (a1), Souhail Besbes (a1), Christophe Blecker (a2) and Hamadi Attia (a1)

Abstract

Introduction. The increase in diabetes and obesity has increased the demand for reduced sugar products such as jams and jellies. Four jelly formulations were prepared using date juice which was enriched with pectin and lemon flavors. Materials and methods. Reduced quantities of sugars (45% and 55%) were added to the juice at different pH (3 and 3.5). The prepared jellies were evaluated for physico-chemical and sensory properties. Results and discussion. The water activity values for jellies ranged between 0.767 and 0.804, making them safe from the development of the majority of bacteria. The addition of less quantity of sugar, as well as the decreased pH, resulted in significantly firmer jellies, with higher adhesiveness, chewiness and cohesiveness. Sensory evaluation showed that the prepared jellies averaged 4.17–5.47 and 4.59–5.67 for taste and firmness, respectively, in a 7-point hedonic scale consumer acceptance study. The most appreciated jellies were those prepared with the lowest sugar content, with a slight preference for that with a pH of 3.5. Significant differences were not found between scores for the other sensory attributes (color, transparency, brightness, odor and springiness).

Copyright

Corresponding author

*Correspondance et tirés à part

References

Hide All
[1] Besbes, S., Cheikh-Rouhou, S., Blecker, C., Hentati, B., Deroanne, C., Attia, H., Voies de valorisation des pulpes de dattes, Microbiol. Hyg. Aliment. 18 (2006) 37.
[2] Al-Hooti, S., Sidhu, J.S., Al-Otaibi, J., Al-Ameeri, H. Qabazard, H., Processing quality of important date cultivars grown in the United Arab Emirates for jam, butter and dates-in-syrup, Adv. Food. Sci. 19 (1997) 3540
[3] Besbes, S., Drira, L., Blecker, C., Deroanne, C. Attia, H., Adding value to hard date (Phoenix dactylifera L.): Compositional, functional and sensory characteristics of date jam, Food Chem. 112 (2009) 406411
[4] Youssif, A.K., Alshaawan, A.F., Eltaisan, S.M., Processing of date preserve, date jelly and date kutter, Date Palm J. 5 (1987) 73.
[5] Youssif, A.K., Abou Ali, M. Abou Idreese, A., Processing evaluation and storability of date jelly, J. Food Sci. Technol. 27 (1990) 264267
[6] Youssif, A.K. Alghamdi, A.S., Suitability of some date cultivars for jelly making, J. Food Sci. Technol. 36 (1999) 515518
[7] Al-Hooti, S., Sidhu, J.S., Al-Otaibi, J. Al-Ameeri, H., Processing of some important cultivars grown in United Arab Emirates into chutney and date relish, J. Food Proc. Preserv. 21 (1997) 5568
[8] Youssif, A.K., Abdelmasseh, M., Youssif, M.E., Saeed, B.T., Use of date paste in the processing of nutritious candy bars, Date Palm J. 5 (1987) 107.
[9] Cheikh-Rouhou, S., Ben Amara, W., Besbes, S., Blecker, C. Attia, H., Essai de valorisation d’écarts de triage de dattes : élaboration et caractérisation d’un extrait concentré de la pulpe, Hyg. Microbiol. Aliment. 18 (2006) 312
[10] Sloan, A.E., Top 10 global food trends, Food Technol. 59 (2005) 2032
[11] Sloan, A.E., Healthy vending and other emerging trends, Food Technol. 59 (2005) 2635
[12] Löfgren, C. Hermansson, A.-M., Synergistic rheological behaviour of mixed HM/LM pectin gels, Food hydrocoll. 21 (2007) 480486
[13] Rolin C., Commercial pectin preparations, in: Seymour G.B., Knox J.P. (Eds.), Pectins and their manipulation, Blackwell Publ. Ltd., 2002.
[14] Thibault J.F., Ralet M.-C., Physico-chemical properties of pectins in the cell walls and after extraction, in: Voragen F., Schols H., Visser R. (Eds.), Advances in pectin and pectinase research, Kluwer Acad. Publ., Dord., Neth., 2003.
[15] Thakur, B.R., Singh, R.K. Handa A., K., Chemistry and uses of pectin – A review, Crit. Rev. Food Sci. Nutr. 37 (1997) 4773
[16] Lario, Y., Sendra, E., Garcia-Pérez, J., Fuentes, C., Sayas-Barbera, E., Fernandez-Lopez, J. Pérez-Alvarez, J.A., Preparation of high dietary fiber powder from lemon juice by-products, Innov. Food Sci. Emerg. Tech. 5 (2004) 113117
[17] Del Rio, J.A., Fuster, M.D., Gomez, P., Porras, I., Garcia-Lidon, A. Ortuno, A., Citrus limon: a source of flavonoïds of pharmaceutical interest, Food Chem. 84 (2004) 457461
[18] Hasib, A., Jaouad, A. Mahrouz, M., Étude par chromatographie liquide haute performance de la composition en acides citrique, malique et ascorbique des jus de différentes variétés d’agrumes marocaines, Sci. Aliment. 21 (2001) 555562
[19] Albagnac G., Varoquaux P., Montigaud J.C., Technologies de transformation des fruits, Ed. Tec & Doc, Paris, France, 2002.
[20] Kim, D.H., Kim, D.G., Lee, D.Y., Kim, K.E. Kim, C.W., Physicochemical characterization of pectin extracted from Cheju mandarin (Citrus unshiu) peels with citric acid, Food Sci. Biotechnol. 9 (2000) 9598
[21] May, C., Industrial pectins: Sources, production and applications, Carbohydr. Polym. 12 (1990) 7999
[22] Masmoudi, M., Besbes, S., Blecker, C. Attia, H., Preparation and characterization of osmodehydrated fruits from lemon and date by-products, Food Sci. Technol. Int. 13 (2008) 405412
[23] Masmoudi, M., Besbes, S., Chaabouni, M., Robert, C., Paquot, M., Blecker, C. Attia, H., Optimization of pectin extraction from lemon by-product with acidified date juice using response surface methodology, Carbohydr. Polym. 74 (2008) 185192
[24] Englyst, H.N., Quigley, M.E. Hudson, G.J., Determination of dietary fiber as non-starch polysaccharides with gas-liquid chromatographic or spectrometric measurement of constituent sugars, Anal. 119 (1994) 14971509
[25] Miller, G.L., Use of dinitrosalycilic acid reagent for determination of reducing sugar, Anal. Chem. 31 (1959) 426428
[26] Anon., Produits dérivés des fruits et des légumes, détermination des sucres, Assoc. Fr. Norm. (AFNOR), Paris, France, 1970.
[27] Anon., Official methods of analysis, 15th ed., Assoc. Off. Anal. Chem. (AOAC), Wash., DC, USA, 1995.
[28] El Gerssifi, M., Les défauts des produits de pâtisserie et biscuiterie au cours du stockage : la prévention par la formulation, Ind. Aliment. Agric. 7/8 (1998) 8288.
[29] Langley-Danysz, P., Conserver les fruits grâce au sucre, Rev. l’Ind. Aliment. 614 (2001) 7071
[30] Clydesdale F.M., Colour measurement, in: Gruenwedel D.W., Whitake, J.R. (Eds.), Food analysis principles and technology, Marcel Dekker, N. Y., USA, 1984.
[31] Al-Hooti, S. Sidhu, J.S., Objective color measurement of fresh date fruit and processed date products, J. Food Qual. 20 (1997) 257266
[32] Monsalve-Gonzalez, A., Barbosa-Canovas, G.V., Cavalieri, R.P., McEvily, A.J. Iyengar, R., Inhibition of enzymatic browning in apple products by 4-hexylresorcinol, Food Technol. 4 (1994) 110118
[33] Morris, E.R., Powell, D.A., Gidley, M.J. Rees, D.A., Conformations and interactions of pectins. I. Polymorphism between gel and solid states of calcium polygalacturonate, J. Mol. Biol. 155 (1982) 507516
[34] Royer, G., Madieta, E., Symoneaux, R. Jourjon, F., Preliminary study of the production of apple pomace and quince jelly, Food Sci. Technol. 39 (2006) 10221025
[35] Endress H.U., Mattes F., Rheological characterization of gum and jelly products, in: Advances in pectin and pectinase research, Voragen F., Schols H., Visser R. (Eds.), Kluwer Acad. Publ., Dord., Neth., 2003.

Keywords

Preparation and characterization of jellies with reduced sugar content from date (Phoenix dactylifera L.) and lemon (Citrus limon L.) by-products

  • Manel Masmoudi (a1), Souhail Besbes (a1), Christophe Blecker (a2) and Hamadi Attia (a1)

Metrics

Full text views

Total number of HTML views: 0
Total number of PDF views: 0 *
Loading metrics...

Abstract views

Total abstract views: 0 *
Loading metrics...

* Views captured on Cambridge Core between <date>. This data will be updated every 24 hours.

Usage data cannot currently be displayed