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The Effects of Gum Cordia on the Physicochemical, Textural, Rheological, Microstructural, and Sensorial Properties of Apple Jelly
Joint Authors
Hasani, Mahsa
Yazdanpanah, Sedigheh
Source
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-08-17
Country of Publication
Egypt
No. of Pages
8
Abstract EN
The aim of this research was to study the effects of gum cordia on the physicochemical, color, textural, rheological, microstructural, and sensorial properties of apple jelly.
Apple jelly was prepared by replacement of 0, 25, 50, 75, and 100% of pectin with gum cordia.
The results showed that gum cordia had a significant effect on the physicochemical properties (ash, protein, TPC, DE, and color) of apple jelly.
The total phenol content of the sample significantly increased with the addition of gums.
The rheological properties showed that a sample containing 75% gum cordia was similar to control and had the highest apparent viscosity, loss moduli (G″), storage moduli (G′), and complex viscosity.
Also, the sensorial properties showed that a sample containing 75% gum cordia had a high score in texture, taste, appearance, and overall acceptability.
The results suggested that gum cordia as a polymer can be successfully employed for the formulation of jelly for improving technofunctional properties of jelly.
American Psychological Association (APA)
Hasani, Mahsa& Yazdanpanah, Sedigheh. 2020. The Effects of Gum Cordia on the Physicochemical, Textural, Rheological, Microstructural, and Sensorial Properties of Apple Jelly. Journal of Food Quality،Vol. 2020, no. 2020, pp.1-8.
https://search.emarefa.net/detail/BIM-1184825
Modern Language Association (MLA)
Hasani, Mahsa& Yazdanpanah, Sedigheh. The Effects of Gum Cordia on the Physicochemical, Textural, Rheological, Microstructural, and Sensorial Properties of Apple Jelly. Journal of Food Quality No. 2020 (2020), pp.1-8.
https://search.emarefa.net/detail/BIM-1184825
American Medical Association (AMA)
Hasani, Mahsa& Yazdanpanah, Sedigheh. The Effects of Gum Cordia on the Physicochemical, Textural, Rheological, Microstructural, and Sensorial Properties of Apple Jelly. Journal of Food Quality. 2020. Vol. 2020, no. 2020, pp.1-8.
https://search.emarefa.net/detail/BIM-1184825
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1184825