Effect of substituted gelling agents from pomegranate peel on colour, textural and sensory properties of pomegranate jam

Effect of substituted gelling agents from pomegranate peel on colour, textural and sensory... •Pomegranate jams were prepared with different amounts of sugar and LM pectin.•Colour, texture and overall aceptability of pomegranate jams were studied.•The formulation contaning 30% sugars and 0.2% pectin was the most appreciated.•Commercial pectin was substituted by other gelling agents from pomegranate peel.•A pomegranate peel based-jam exhibited similar acceptability to the reference jam. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Chemistry Elsevier

Effect of substituted gelling agents from pomegranate peel on colour, textural and sensory properties of pomegranate jam

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Publisher
Elsevier
Copyright
Copyright © 2017 Elsevier Ltd
ISSN
0308-8146
D.O.I.
10.1016/j.foodchem.2017.07.006
Publisher site
See Article on Publisher Site

Abstract

•Pomegranate jams were prepared with different amounts of sugar and LM pectin.•Colour, texture and overall aceptability of pomegranate jams were studied.•The formulation contaning 30% sugars and 0.2% pectin was the most appreciated.•Commercial pectin was substituted by other gelling agents from pomegranate peel.•A pomegranate peel based-jam exhibited similar acceptability to the reference jam.

Journal

Food ChemistryElsevier

Published: Jan 15, 2018

References

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