Low-calorie marmalades | Zendy

Sasa Pavlovic | Zendy; Aleksandra Tepić | Zendy; Biserka Vujičić | Zendy

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Low-calorie marmalades

Author(s) -

Sasa Pavlovic,

Aleksandra Tepić,

Biserka Vujičić

Publication year - 2003

Publication title -

acta periodica technologica

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.134

H-Index - 15

eISSN - 2406-095X

pISSN - 1450-7188

DOI - 10.2298/apt0334023p

Subject(s) - food science , locust bean gum , low calorie , sugar , orange (colour) , calorie , locust , chemistry , horticulture , biology , botany , endocrinology , materials science , xanthan gum , rheology , composite material

The number of people suffering from insulin-dependent (Diabetes Melitus type I) and insulin-independent (Diabetes Melitus type II) is huge, and the number of potential diseased is in permanent rise. For that reason products with reduced amount of sugar have become very popular. Factory "Srbijanka" Valjevo manufactures reduced–sugar marmalades from apricot peach, strawberry, apple and orange. Low–metoxyl pectins and high-grade locust bean gum were used as gelation agents. Sensory evaluation and energy value of these marmalades were determined and all samples were highly graded. All marmalades belonged to the group of low-calorie (dietetic) products

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