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Sugar Composition Effects on Textural Parameters of Peach Jam
Author(s) -
RAPHAELIDES S.N.,
AMBATZIDOU A.,
PETRIDIS D.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb10907.x
Subject(s) - jams , sugar , maltose , food science , sucrose , chemistry , composition (language) , principal component analysis , texture (cosmology) , reducing sugar , glucose syrup , mathematics , computer science , artificial intelligence , statistics , linguistics , philosophy , image (mathematics)
A series of peach jam samples was prepared using commercial glucose syrups of 38DE and 44 DE, isoglucose, maltose syrup and their mixtures with sucrose. Texture development of samples during aging was studied using an Instron machine. Jam texture was markedly affected by composition of the syrups. Consistency of jams ranged from very firm when 100% isoglucose syrup was used to very soft when 100% maltose syrup was used and three weeks aging was needed for stabilization. Principal Component Analysis showed the jams could be classified according to their mechanical and textural attributes.