Black plum peel jam: physicochemical properties, sensory attributes, and antioxidant capacity
The aim of this study was to investigate the chemical composition, sensory attributes, texture properties (Back extrusion test), antioxidant activity, and phenolic compounds of black plum peel jam as a function of black plum puree (40, 50, and 60%) and pectin (0, 0.1, 0.2, 0.3, and 0.4%). Instrument...
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Online Access: | http://dx.doi.org/10.1080/10942912.2020.1830798 |
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doaj-770ca60f82df43b5878b84bcf2a025732021-01-15T12:46:15ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862020-01-012311737174710.1080/10942912.2020.18307981830798Black plum peel jam: physicochemical properties, sensory attributes, and antioxidant capacityToktam Mohammadi-Moghaddam0Ali Firoozzare1Samin Daryadar2Zahra Rahmani3Neyshabur University of Medical SciencesCollege of Agriculture, Ferdowsi University of MashhadProfessional and Technical College GirlsNeyshabur University of Medical SciencesThe aim of this study was to investigate the chemical composition, sensory attributes, texture properties (Back extrusion test), antioxidant activity, and phenolic compounds of black plum peel jam as a function of black plum puree (40, 50, and 60%) and pectin (0, 0.1, 0.2, 0.3, and 0.4%). Instrumental texture evaluation showed that increasing the pectin level increased texture parameters (firmness, cohesiveness, consistency, and index of viscosity), nonlinearly. Sensory evaluations showed that total acceptance decreased by black plum peel puree. It seems that brighter samples received more acceptance for panelists. Black plum peel jam including 40% puree and without pectin was determined as the best formulation among the samples. Antioxidant capacity and total phenolic compounds of black plum peel jam picked up with increasing the puree concentration. PLS analysis showed that the results of sensory and instrumental properties were in agreement with each other.http://dx.doi.org/10.1080/10942912.2020.1830798black plum peeljamantioxidant activitytexture |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Toktam Mohammadi-Moghaddam Ali Firoozzare Samin Daryadar Zahra Rahmani |
spellingShingle |
Toktam Mohammadi-Moghaddam Ali Firoozzare Samin Daryadar Zahra Rahmani Black plum peel jam: physicochemical properties, sensory attributes, and antioxidant capacity International Journal of Food Properties black plum peel jam antioxidant activity texture |
author_facet |
Toktam Mohammadi-Moghaddam Ali Firoozzare Samin Daryadar Zahra Rahmani |
author_sort |
Toktam Mohammadi-Moghaddam |
title |
Black plum peel jam: physicochemical properties, sensory attributes, and antioxidant capacity |
title_short |
Black plum peel jam: physicochemical properties, sensory attributes, and antioxidant capacity |
title_full |
Black plum peel jam: physicochemical properties, sensory attributes, and antioxidant capacity |
title_fullStr |
Black plum peel jam: physicochemical properties, sensory attributes, and antioxidant capacity |
title_full_unstemmed |
Black plum peel jam: physicochemical properties, sensory attributes, and antioxidant capacity |
title_sort |
black plum peel jam: physicochemical properties, sensory attributes, and antioxidant capacity |
publisher |
Taylor & Francis Group |
series |
International Journal of Food Properties |
issn |
1094-2912 1532-2386 |
publishDate |
2020-01-01 |
description |
The aim of this study was to investigate the chemical composition, sensory attributes, texture properties (Back extrusion test), antioxidant activity, and phenolic compounds of black plum peel jam as a function of black plum puree (40, 50, and 60%) and pectin (0, 0.1, 0.2, 0.3, and 0.4%). Instrumental texture evaluation showed that increasing the pectin level increased texture parameters (firmness, cohesiveness, consistency, and index of viscosity), nonlinearly. Sensory evaluations showed that total acceptance decreased by black plum peel puree. It seems that brighter samples received more acceptance for panelists. Black plum peel jam including 40% puree and without pectin was determined as the best formulation among the samples. Antioxidant capacity and total phenolic compounds of black plum peel jam picked up with increasing the puree concentration. PLS analysis showed that the results of sensory and instrumental properties were in agreement with each other. |
topic |
black plum peel jam antioxidant activity texture |
url |
http://dx.doi.org/10.1080/10942912.2020.1830798 |
work_keys_str_mv |
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