Desamerization of Bitter Jam: Biochemical and Sensory Quality
Joint Authors
Lagha-Benamrouche, Samira
Benaissa, Terkia
Sadoudi, Rezki
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-13, 13 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-07-29
Country of Publication
Egypt
No. of Pages
13
Abstract EN
This work consists of studying the influence of the desamerization of the mesocarpe on the chemical composition and the sensorial quality of the jam, based on the bitter orange.
The results of the various analysis show that desamerization decreases acidity, sugars, protein, and bioactive compound levels (carotenoids, polyphenols, and vitamin C), but desamerized jams still remain an important source of antioxidant compounds with antioxidant potential in the diet.
Concerning the sensory analysis of the jams, the results show that the jam desamerized with water presents the same bitterness as the bitter jam and that the salt significantly reduces the bitterness of the jams.
American Psychological Association (APA)
Lagha-Benamrouche, Samira& Benaissa, Terkia& Sadoudi, Rezki. 2018. Desamerization of Bitter Jam: Biochemical and Sensory Quality. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-13.
https://search.emarefa.net/detail/BIM-1185502
Modern Language Association (MLA)
Lagha-Benamrouche, Samira…[et al.]. Desamerization of Bitter Jam: Biochemical and Sensory Quality. Journal of Food Quality No. 2018 (2018), pp.1-13.
https://search.emarefa.net/detail/BIM-1185502
American Medical Association (AMA)
Lagha-Benamrouche, Samira& Benaissa, Terkia& Sadoudi, Rezki. Desamerization of Bitter Jam: Biochemical and Sensory Quality. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-13.
https://search.emarefa.net/detail/BIM-1185502
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1185502