Effects of replacing pectin with date pits powder in strawberry jam formulation
Other Title(s)
تأثيرات إحلال البكتين بمطحون نوى التمر في مخاليط مرب الفراولة
Author
Source
Scientific Journal of King Faisal University : Basic and Applied Sciences
Issue
Vol. 21, Issue 1 (30 Jun. 2020), pp.135-147, 13 p.
Publisher
Publication Date
2020-06-30
Country of Publication
Saudi Arabia
No. of Pages
13
Main Subjects
Abstract EN
The importance of date (Phoenix dactylifera) pits as an agricultural waste arise from its large dietary fiber contents despite its limited usage in food processing.
For this reason, replacing pectin in jam production with date pits powder (DPP) has been considered as a promising research area.
This study aimed at evaluating the effects of pectin replacement in a strawberry jam with Khalas palm dates pits powder (DPP) as a novel source of dietary fiber.
The examined treatments were replacing 25% of pectin by DPP (0.1%DPP and 0.3% pectin), 50% (0.2%DPP and 0.2% pectin), 75% (0.3 %DPP and 0.1% pectin), and 100% (0.4% %DPP and 0.0% pectin) compared with control treatment at 0.0% DPP and 0.4% pectin.
Prepared strawberry jam samples were evaluated monthly for chemical, textural and sensory for six months storage duration.
The results indicated that all treatments of pectin replacement have a positive relationship with color parameters.
A slight increase in acidity, dry matter contents, Bostwick (consistency indicator) during storage period was also noticed.
Replacement treatments at 50% and 75% varied and showed an increase in viscosity, hardness, cohesiveness, and adhesiveness for the strawberry jam samples during the storage period.
There were no significant differences (p>0.05) in the sensory scores for color, taste, and texture.
Overall acceptability increased steadily up to the 6th month of storage.
The use of DPP as a novel source of dietary fiber may be an alternative to pectin in jam production.
American Psychological Association (APA)
al-Qahtani, Nashi Khalid. 2020. Effects of replacing pectin with date pits powder in strawberry jam formulation. Scientific Journal of King Faisal University : Basic and Applied Sciences،Vol. 21, no. 1, pp.135-147.
https://search.emarefa.net/detail/BIM-1280248
Modern Language Association (MLA)
al-Qahtani, Nashi Khalid. Effects of replacing pectin with date pits powder in strawberry jam formulation. Scientific Journal of King Faisal University : Basic and Applied Sciences Vol. 21, no. 1 (Jun. 2020), pp.135-147.
https://search.emarefa.net/detail/BIM-1280248
American Medical Association (AMA)
al-Qahtani, Nashi Khalid. Effects of replacing pectin with date pits powder in strawberry jam formulation. Scientific Journal of King Faisal University : Basic and Applied Sciences. 2020. Vol. 21, no. 1, pp.135-147.
https://search.emarefa.net/detail/BIM-1280248
Data Type
Journal Articles
Language
English
Notes
Record ID
BIM-1280248