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Sensory Analysis of Sugar Reduced jam Containing Gum Arabic from Acacia senegalvar. kerensis

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Food and Nutrition Sciences 2019年第11期10卷 1277-1286页

作者： Eugenia W. Gakuru Mary N. Omwamba Ben N. Chikamai Symon M. Mahungu Dairy and Food Science and Technology Department Egerton University Nakuru Kenya Natural Gums and Resins in Africa (NGARA) Nairobi Kenya

Reducing sugar in jam has an effect on the physico-chemical as well as sensory properties of the jam. To compensate for some of the functional properties lost, other co-solutes may be used. Therefore the objective of this study was to use gum Arabic from Acacia senegal var. kerensis in formulation of a reduced sugar jam from plums and pineapple fruits. The innovatively prepared jam was subjected to sensory evaluation by a semi-trained panel. Twelve formulations were prepared in factorial arrangement in a completely randomized design. The products were rated using a seven-point hedonic scale for colour, taste, texture/spreadability, mouth feel and general acceptability. Data were analysed using SAS, 2004 (version 9.1.3) to perform analysis of variance and determine the least squares means for each variable. The main effect of the study was the level of gum Arabic at 15% and 20% w/w, level of sugar content at 30 and 35% w/w, and the type of fruit. A control product was prepared for the two sugar levels but without gum Arabic. Significance was established at p senegal var. kerensis is being reported.

关键词： Gum Arabic Sucrose/Sugar Reduced Sugar jam Sensory Evaluation

Sensory Evaluation of Syneresis Reduced jam and Marmalade Containing Gum Arabic from Acacia senegalvar. kerensis

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Food and Nutrition Sciences 2019年第11期10卷 1334-1343页

作者： Ruth I. Kavaya Mary N. Omwamba Ben N. Chikamai Symon M. Mahungu Dairy Food Science and Technology Department Egerton University Nakuru Kenya Network for Natural Gums and Resins in Africa (NGARA) Nairobi Kenya

jams and marmalades are some of the most popular food products because of their low cost, all year long availability and appealing sensory properties. These products are described as gels with pectin as the gelling agent used in its formulation. Gels are a form of matter intermediate between a solid and a liquid. They consist of polymeric molecules cross-linked to form tangles, and interconnected molecular network immersed in a liquid medium. However, the jams and marmalades require stabilization by hydrocolloids. The most common hydrocolloid stabilizer is pectin which is available as a low methoxy pectin or high methoxy pectin. Unfortunately, under mechanical stress, pectin gels may be damaged leading to the release of colloidal water. The release of the colloidal water is termed as syneresis. This problem may be solved by integrating pectin with other stabilizers having thickening properties. jams were prepared using plums and pineapples while marmalades were prepared from oranges and lemons. Gum Arabic from Acacia senegal var. kerensis was added in the range of 1% - 5% which fell within the additives category. The prepared jams and marmalades underwent sensory evaluation using semi-trained panelists. The prepared jams and marmalades showed no evidence of syneresis. The jams and marmalades were subjected to a sensory panel who scored the different attributes against a 7-point hedonic scale. Gum Arabic at different levels was found to have a significant contribution to the consumer acceptance of the fruit spreads prepared. This is the first time that syneresis reduced jams and marmalades containing gum Arabic from Acacia senegal var. kerensis are being reported. Sensory evaluation was carried out on different fruit spreads used in the study to assess the impact of gum Arabic from Acacia senegal var. Kerensis. The parameters include taste, texture, spreadability, aroma, flavour, colour and general acceptability. Red plum jam and Pineapple jam had its best performanc

关键词： Gum Arabic Syneresis jam Marmalade

Production of Dietetic jam of Umbu-Caja (Spondiassp.): Physical, Physicochemical and Sensorial Evaluations

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Food and Nutrition Sciences 2013年第4期4卷 461-468页

作者： Maria Eugênia de Oliveira Mamede Leonardo Dib de Carvalho Eliseth de Souza Viana Luciana Alves de Oliveira Walter dos Santos Soares Filho Rogério Ritzinger Departamento de Análises Bromatológicas Faculdade de Farmácia Universidade Federal da Bahia Salvador Brazil Embrapa Mandioca e Fruticultura Tropical Rua Embrapa s/n Bairro Chapadinha Cruz das Almas Brazil

The umbucajazeira is specie native to the Brazilian Northeast semiarid areas, which is economically explored based on the fruit. The fruit has a high agroindustrial potential, mainly for jam production. The aim of this study was to evaluate through sensorial analysis, two formulations of umbu-caja jams: a dietetic one with xylitol, used as an option for substitution of the sugars, and a conventional one. The proportion of 50:50:0.5 (pulp/sugar/pectin or pulp/xylitol/pectin) was used for jam processing. The mixture was concentrated up to reach 65°Brix. The jams were evaluated by 50 non-trained tasters, through a hedonic scale of nine points, whereas the following attributes were used: appearance, color, flavor, aroma and texture. The results of the physical and physicochemical analysis showed that the characteristics of jams prepared with sucrose are close to the ones made with xylitol, except for the total sugars and the energetic value. The jams had pH values ranging between 2.37 and 2.92;titratable acidity varying between 0.56 and 0.78 g citric acid/100 g pulp;soluble solids ranging between 60.92°and 65.08°Brix, respectively. A tendency for yellow color was noticed by the color analysis. jam diet had the highest scores for appearance (7.4 - 7.7). No significant differences (p > 0.05) were obtained to flavor and texture. The fruit of the umbucajazeira showed to be adequate for jam manufature since they had good sensorial acceptance. The use of xylitol was satisfactory for obtaining a product with jam characteristics similar to the conventional jam, but with lower energetic value.

关键词： Sensorial Acceptance jam Production Umbucajazeira Xylitol

Ice jam Modelling of the Lower Red River

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Journal of Water Resource and Protection 2012年第1期4卷 1-11页

作者： Karl-Erich Lindenschmidt Maurice Sydor Rick Carson Robert Harrison 不详

The lower reach of the Red River between Winnipeg and Lake Winnipeg is very prone to ice jam flooding. The one- dimensional ice jam model RIVICE was implemented for this reach to better understand the processes leading to such events and to provide a tool to evaluate strategies for ice jam mitigation. The most downstream portion of this river stretch flows through a delta and marsh system which poses challenges in modelling ice jams in such an area of low-lying topography and river banks. Solutions to overcome these challenges are discussed in this paper and results of one such solution using water abstractions from the main channel are also presented. Abstractions are inserted in the model to represent under-ice leakage from the main channel to side channel storage and diversions (up to 65% in the Red River delta) and spillage into the delta floodplain.

关键词： Ice jam Modeling Netley Creek Letley-Libau Marsh Red River Delta RIVICE

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Code jam中一题的多解

计算机光盘软件与应用 2014年第14期17卷 255-255,257页

作者：崔元第吉林大学珠海学院广东珠海519041

众所周知,计算机编程复杂多变,但任何一个庞大的工程都有其核心思想,而应用于核心中的经典就是算法,作为世界三大算法编程之一的code jam,也是对算法重要性的体现。

关键词： code jam 算法多解 python