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Assessment of possibilities of strawberry jam reformulation

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F20%3A43921201" target="_blank" >RIV/60461373:22330/20:43921201 - isvavai.cz</a>

  • Result on the web

    <a href="https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1326/1404" target="_blank" >https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1326/1404</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.5219/1326" target="_blank" >10.5219/1326</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Assessment of possibilities of strawberry jam reformulation

  • Original language description

    The prevalence of excessive weight gain, obesity, and associated diseases are permanently increasing. Therefore, the interest in food products with a composition suitable for people with the aforementioned health problems is also on the rise. The changes in food composition, nowadays often called reformulation, are mainly focused on reducing the amount of salt, sugar, or fat. Strawberry spreads with different sugar (10-40%) and strawberry (20-50%) content were prepared and the influence of strawberry jam composition on gel stiffness, colour, and sensory parameters was studied. This study aimed to determine the sensorial and technological limits (sugar and strawberry content) of strawberry jam reformulation. Carrageenan was chosen as a suitable gelling agent for the preparation of these reformulated strawberry products. strawberry spreads. The applicable concentration of carrageenan for the ideal stiffness of strawberry spreads was 2%. The results of the maximum compression force show a statistically significant increase of gel stiffness with increasing addition of strawberry puree, the effect of sugar content was also statistically significant (p = 0.05). This study showed that strawberry spreads with low strawberry and/or sugar content are sensorially acceptable. © 2020 Potravinarstvo Slovak Journal of Food Sciences.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>SC</sub> - Article in a specialist periodical, which is included in the SCOPUS database

  • CEP classification

  • OECD FORD branch

    21101 - Food and beverages

Result continuities

  • Project

    <a href="/en/project/QK1910100" target="_blank" >QK1910100: Impact of reformulation on the shelf-life and physical and chemical properties of food products</a><br>

  • Continuities

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Others

  • Publication year

    2020

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Potravinárstvo

  • ISSN

    1338-0230

  • e-ISSN

  • Volume of the periodical

    14

  • Issue of the periodical within the volume

    28 July 2020

  • Country of publishing house

    SK - SLOVAKIA

  • Number of pages

    8

  • Pages from-to

    554-561

  • UT code for WoS article

  • EID of the result in the Scopus database

    2-s2.0-85089503475