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