Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace

Food Chemistry

Volumn 237, Issue , 2017, Pages 1226-1233

  Belović, Miona ^a   Torbica, Aleksandra ^a   Pajić Lijaković, Ivana ^b   Mastilović, Jasna ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b UNIVERSITY OF BELGRADE   (Serbia)

Author keywords

Dietary fibre; Jam; Rheology; Sweeteners; Texture; Tomato pomace

Indexed keywords

RHEOLOGY; SUGAR (SUCROSE); TEXTURES;

BASIC FORMULATION; COMMERCIAL PRODUCTS; DIABETIC PATIENT; DIETARY FIBRE; SWEETENERS; TEMPERATURE RANGE; TOMATO POMACES; TOTAL CARBOHYDRATES;

FRUITS;

CARBOHYDRATE; FRUCTOSE; PECTIN; STEVIOSIDE; SUCROSE;

APRICOT; ARTICLE; CALORIE; CARBOHYDRATE ANALYSIS; COMPARATIVE STUDY; DIABETES MELLITUS; DIABETIC PATIENT; DIETARY FIBER; FOOD PROCESSING; FOOD STORAGE; FRUIT; HUMAN; JAM; LOW CALORY DIET; TEMPERATURE; THERMOSTABILITY; TOMATO; CALORIC INTAKE; PRESERVED FOOD;

DIETARY FIBER; ENERGY INTAKE; FOOD, PRESERVED; FRUIT; HUMANS; LYCOPERSICON ESCULENTUM; SUCROSE;

EID: 85021863984     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.06.045     Document Type: Article

References (38)

1. AACC, Approved methods of the American association of cereal chemists. 10th ed., 2000, AACC, St. Paul, MN, USA.
2. Abolila, R.M., Barakat, H., El-Tanahy, H.A., El-Mansy, H.A., Chemical, nutritional and organoleptical characteristics of orange-based formulated low-calorie jams. Food and Nutrition Sciences 6 (2015), 1229–1244.
3. Agostoni, C., Bresson, J.L., Fairweather-Tait, S., Flynn, A., Golly, I., Korhonen, H., Martin, A., Scientific opinion on dietary reference values for carbohydrates and dietary fibre. EFSA Journal, 8, 2010 1462-539.
4. Alonso, S., Setser, C., Functional replacements for sugars in foods. Trends in Food Science & Technology 5 (1994), 139–146.
5. Al-Wandawi, H., Abdul-Rahman, M., Al-Shaikhly, K., Tomato processing wastes as essential raw materials source. Journal of Agricultural and Food Chemistry 33 (1985), 804–807.
6. AOAC International, Official methods of analysis of association of official analytical chemists. 17th ed., 2000, Arlington, Virginia, USA.
7. Basu, S., Shivhare, U.S., Singh, T.V., Effect of substitution of stevioside and sucralose on rheological, spectral, color and microstructural characteristics of mango jam. Journal of Food Engineering 114 (2013), 465–476.
8. Basu, S., Shivhare, U.S., Singh, T.V., Beniwal, V.S., Rheological, textural and spectral characteristics of sorbitol substituted mango jam. Journal of Food Engineering 105 (2011), 503–512.
9. Belović, M., Pajić-Lijaković, I., Torbica, A., Mastilović, J., Pećinar, I., The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions. Food Hydrocolloids 61 (2016), 617–624.
10. 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 Chemistry 112 (2009), 406–411.
11. CODEX. (2009). Codex standard 296: Standard for jams, jellies and marmalades. Website: < http://www.codexalimentarius.net>. (Accessed on January 16, 2017).
12. Del Valle, M., Cámara, M., Torija, M.E., Chemical characterization of tomato pomace. Journal of the Science of Food and Agriculture 86 (2006), 1232–1236.
13. Fraeye, I., Duvetter, T., Doungla, E., Van Loey, A., Hendrickx, M., Fine-tuning the properties of pectin–calcium gels by control of pectin fine structure, gel composition and environmental conditions. Trends in Food Science & Technology 21 (2010), 219–228.
14. Gajar, A.M., Badrie, N., Processing and quality evaluation of a low-calorie christophene jam (Sechium edule (Jacq.) Swartz. Journal of Food Science 67 (2002), 341–346.
15. Heacock, P.M., Hertzler, S.R., Wolf, B.W., Fructose prefeeding reduces the glycemic response to a high-glycemic index, starchy food in humans. The Journal of Nutrition 132 (2002), 2601–2604.
16. International Patent No. HUH3113 (A) – 1987-04-28. (1987) Method for producing tomato jam, Espacenet. Website: http://worldwide.espacenet.com. (Accessed on January 16, 2017).
17. International Patent No. KR20100105250 (A) – 2010-09-29. (2010) Preparation technique for organic tomato jam with low-sugar, Espacenet. Website: < http://worldwide.espacenet.com>. (Accessed on January 16, 2017).
18. ISO, Microbiology of food and animal feeding stuffs – Determination of water activity. ISO 21807, 2004, International Organization for Standardization, Geneva, Switzerland.
19. ISO, Sensory analysis – General guidance for the design of test rooms, AMENDMENT 1. ISO 8589, 2007, International Organization for Standardization, Geneva, Switzerland.
20. Kalogeropoulos, N., Chiou, A., Pyriochou, V., Peristeraki, A., Karathanos, V.T., Bioactive phytochemicals in industrial tomatoes and their processing byproducts. LWT Food Science and Technology 49 (2012), 213–216.
21. Lemus-Mondaca, R., Vega-Gálvez, A., Zura-Bravo, L., Ah-Hen, K., Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: A comprehensive review on the biochemical, nutritional and functional aspects. Food Chemistry 132 (2012), 1121–1132.
22. Löfgren, C., Walkenström, P., Hermansson, A.M., Microstructure and rheological behavior of pure and mixed pectin gels. Biomacromolecules 3 (2002), 1144–1153.
23. Macagnan, F.T., da Silva, L.P., Hecktheuer, L.H., Dietary fibre: The scientific search for an ideal definition and methodology of analysis, and its physiological importance as a carrier of bioactive compounds. Food Research International 85 (2016), 144–154.
24. Niketić-Aleksić, G., Technology of fruits and vegetables. 1988, Faculty of Agriculture, Belgrade (in Serbian).
25. O'Shea, N., Arendt, E.K., Gallagher, E., Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products. Innovative Food Science and Emerging Technologies 16 (2012), 1–10.
26. Oms-Oliu, G., Hertog, M.L.A.T.M., Van de Poel, B., Ampofo-Asiama, J., Geeraerd, A.H., Nicolai, B.M., Metabolic characterization of tomato fruit during preharvest development, ripening, and postharvest shelf-life. Postharvest Biology and Technology 62 (2011), 7–16.
27. Özdoğan, F., Yılmaz, E., Evaluation of green tomato jams prepared from two kinds of tomatoes. Academic Food Journal/Akademik Gida 9 (2011), 19–25.
28. Rajchl, A., Voldřich, M., Čížková, H., Hronová, M., Ševčík, R., Dobiáš, J., Pivoňka, J., Stability of nutritionally important compounds and shelf life prediction of tomato ketchup. Journal of Food Engineering 99 (2010), 465–470.
29. Regulation EC (2006). Regulation (EC) no 1924/2006 of the European Parliament and of the Council (December, 2006). Website: < http://eur-lex.europa.eu>. (Accessed on January 16, 2017).
30. Rodríguez, R., Jiménez, A., Fernández-Bolaños, J., Guillén, R., Heredia, A., Dietary fibre from vegetable products as source of functional ingredients. Trends in Food Science & Technology 17 (2006), 3–15.
31. Rubio-Arraez, S., Sahuquillo, S., Capella, J.V., Ortolá, M.D., Castelló, M.L., Influence of healthy sweeteners (tagatose and oligofructose) on the physicochemical characteristics of orange marmalade. Journal of Texture Studies 46 (2015), 272–280.
32. Sagdic, O., Toker, O.S., Polat, B., Arici, M., Yilmaz, M.T., Bioactive and rheological properties of rose hip marmalade. Journal of Food Science and Technology 52 (2015), 6465–6474.
33. Souza, V.R., Pereira, P.A., Pinheiro, A.C.M., Bolini, H., Borges, S.V., Queiroz, F., Analysis of various sweeteners in low-sugar mixed fruit jam: Equivalent sweetness, time-intensity analysis and acceptance test. International Journal of Food Science & Technology 48 (2013), 1541–1548.
34. Steffe, J.F., Rheological methods in food process engineering. 2nd ed., 1996, Freeman Press, East Lansing, MI, USA.
35. Torbica, A., Belović, M., Mastilović, J., Kevrešan, Ž., Pestorić, M., Škrobot, D., Dapčević Hadnađev, T., Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace. Food and Bioproducts Processing 98 (2016), 299–309.
36. USDA National Nutrient Database for Standard Reference, Release 28, Report 19719: Jams and preserves, apricot. Website: < https://ndb.nal.usda.gov/ndb/foods>. (Accessed on January 16, 2017).
37. Van Dyk, J.S., Gama, R., Morrison, D., Swart, S., Pletschke, B.I., Food processing waste: Problems, current management and prospects for utilisation of the lignocellulose component through enzyme synergistic degradation. Renewable and Sustainable Energy Reviews 26 (2013), 521–531.
38. Zamora, M.C., Buratti, F.M., Otero-Losada, M.E., Temporal study of sucrose and fructose relative sweetness. Journal of Sensory Studies 13 (1998), 213–228.