Hostname: page-component-76fb5796d-skm99 Total loading time: 0 Render date: 2024-04-26T05:12:35.977Z Has data issue: false hasContentIssue false
  • English
  • Français

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

Published online by Cambridge University Press:  10 February 2010

Manel Masmoudi ,
Souhail Besbes ,
Christophe Blecker  and
Hamadi Attia
Manel Masmoudi*
Affiliation:
Unité Technol. Ind. Agro-aliment., Fac. Sci. Agron. Gembloux, Passage des Déportés 2, 5030, Gembloux, Belgium
Souhail Besbes*
Affiliation:
Unité Technol. Ind. Agro-aliment., Fac. Sci. Agron. Gembloux, Passage des Déportés 2, 5030, Gembloux, Belgium
Christophe Blecker
Affiliation:
Unité Anal. Aliment., École Natl. d’Ing. Sfax, Route de Soukra, 3038, Sfax, Tunisia
Hamadi Attia
Affiliation:
Unité Technol. Ind. Agro-aliment., Fac. Sci. Agron. Gembloux, Passage des Déportés 2, 5030, Gembloux, Belgium
*
*Correspondance et tirés à part
*Correspondance et tirés à part
Get access

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).

Keywords

TunisiePhoenix dactyliferaCitrus limonsous-produitproduit à base de fruitsconfitureteneur en glucidessucre réducteurqualitéTunisiaPhoenix dactyliferaCitrus limonby-productsfruit productsjamscarbohydrate contentreducing sugarsqualityTúnezPhoenix dactyliferaCitrus limonsubproductosproductos derivados de las frutasmermeladascontenido de carbohidratosazúcares reductorescalidad
Type
Original article
Information
Fruits , Volume 65 , Issue 1 , January 2010 , pp. 21 - 29
Copyright
© 2010 Cirad/EDP Sciences

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

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) 3–7. Google Scholar
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) 35–40 Google Scholar
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) 406–411 CrossRefGoogle Scholar
Youssif, A.K., Alshaawan, A.F., Eltaisan, S.M., Processing of date preserve, date jelly and date kutter, Date Palm J. 5 (1987) 73.Google Scholar
Youssif, A.K., Abou Ali, M. Abou Idreese, A., Processing evaluation and storability of date jelly, J. Food Sci. Technol. 27 (1990) 264–267 Google Scholar
Youssif, A.K. Alghamdi, A.S., Suitability of some date cultivars for jelly making, J. Food Sci. Technol. 36 (1999) 515–518 Google Scholar
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) 55–68 CrossRefGoogle Scholar
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.Google Scholar
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) 3–12 Google Scholar
Sloan, A.E., Top 10 global food trends, Food Technol. 59 (2005) 20–32 Google Scholar
Sloan, A.E., Healthy vending and other emerging trends, Food Technol. 59 (2005) 26–35 Google Scholar
Löfgren, C. Hermansson, A.-M., Synergistic rheological behaviour of mixed HM/LM pectin gels, Food hydrocoll. 21 (2007) 480–486 CrossRefGoogle Scholar
Rolin C., Commercial pectin preparations, in: Seymour G.B., Knox J.P. (Eds.), Pectins and their manipulation, Blackwell Publ. Ltd., 2002.
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.
Thakur, B.R., Singh, R.K. Handa A., K., Chemistry and uses of pectin – A review, Crit. Rev. Food Sci. Nutr. 37 (1997) 47–73 CrossRefGoogle ScholarPubMed
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) 113–117 CrossRefGoogle Scholar
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) 457–461 CrossRefGoogle Scholar
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) 555–562 CrossRefGoogle Scholar
Albagnac G., Varoquaux P., Montigaud J.C., Technologies de transformation des fruits, Ed. Tec & Doc, Paris, France, 2002.
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) 95–98 Google Scholar
May, C., Industrial pectins: Sources, production and applications, Carbohydr. Polym. 12 (1990) 79–99 CrossRefGoogle Scholar
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) 405–412 CrossRefGoogle Scholar
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) 185–192 CrossRefGoogle Scholar
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) 1497–1509 CrossRefGoogle ScholarPubMed
Miller, G.L., Use of dinitrosalycilic acid reagent for determination of reducing sugar, Anal. Chem. 31 (1959) 426–428 CrossRefGoogle Scholar
Anon., Produits dérivés des fruits et des légumes, détermination des sucres, Assoc. Fr. Norm. (AFNOR), Paris, France, 1970.
Anon., Official methods of analysis, 15th ed., Assoc. Off. Anal. Chem. (AOAC), Wash., DC, USA, 1995.
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) 82–88.Google Scholar
Langley-Danysz, P., Conserver les fruits grâce au sucre, Rev. l’Ind. Aliment. 614 (2001) 70–71 Google Scholar
Clydesdale F.M., Colour measurement, in: Gruenwedel D.W., Whitake, J.R. (Eds.), Food analysis principles and technology, Marcel Dekker, N. Y., USA, 1984.
Al-Hooti, S. Sidhu, J.S., Objective color measurement of fresh date fruit and processed date products, J. Food Qual. 20 (1997) 257–266 CrossRefGoogle Scholar
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) 110–118 Google Scholar
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) 507–516 CrossRefGoogle Scholar
Royer, G., Madieta, E., Symoneaux, R. Jourjon, F., Preliminary study of the production of apple pomace and quince jelly, Food Sci. Technol. 39 (2006) 1022–1025 Google Scholar
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.