Influence of Desamerization on the Quality of a Jam Based on Grapefruit

Document Type : Research Article

Authors

1 Département de Biologie, Faculté des Sciences, Université M’Hamed Bougara, Boumerdès 035000, ALGÉRIE

2 Laboratoire de Recherche Technologie Douce, Valorisation, Physicochimie des Matériaux Biologiques et Biodiversité, Faculté des Sciences, Université UMB, Boumerdès 35000, ALGÉRIE

Abstract

This work consists of studying the influence of the desamerization of the albedo on the composition, the antioxidant potential, and the sensorial quality of the jam, based on the grapefruit. Salt, heat, and water are considered driving elements in the operation of desamerization process. The desamerization was carried out by different concentrations of NaCl relative to the fresh weight of the fruit (0.3125%, 0.625%, 1.25% 2.5%, and 5 %). The result of the various analyzes shows that the desamerization does not influence the rate of sugars and pectins, decreases the titratable acidity and the protein contents, and increases the ash contents. With regard to antioxidants, the results show that desamerization decreases vitamin C levels, carotenoids, and phenolic compounds. Concerning the sensory analysis of the jams, the results show that the salt significantly reduces the bitterness of the jams. The hedonic analysis shows that the tasters preferred significantly the desamerized jam NaCl 5% to all the other samples.

Keywords

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References

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Iranian Journal of Chemistry and Chemical Engineering
Volume 41, Issue 1 - Serial Number 111
January 2022
Pages 109-120

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