کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
223615 | 464387 | 2013 | 12 صفحه PDF | دانلود رایگان |

An attempt was made for manufacturing low calorie mango jam by replacement of sucrose with alternative sweeteners (stevioside and sucralose). Manufacture of mango jam with desired jam-like soft solid characteristics was feasible only with 25% stevioside or sucralose substitution. Herschel Bulkley and Hahn model adequately described the steady state and time dependent rheological behavior of stevioside/sucralose jam, respectively. Consistency index and yield stress values of jam samples decreased with increasing substitution of stevioside or sucralose due to reduction of total soluble solids (TSS). Flow behavior index increased with decreasing TSS values, signifying liquid like behavior of jam. Dynamic rheological tests characterized mango jam as a weak gel. L∗ (lightness), b∗ (yellowness) and C∗ (chroma) values increased with stevioside/sucralose substitution in jam. The spectral features for C–C and C–O stretching indicated its importance in ‘gel’ like structure formation due to hydrophobic interaction in mango jam samples.
► Steady state rheological behavior of mango jam followed Herschel Bulkley model.
► Hahn model described the time dependent rheological characteristics of mango jam.
► Mango jam behaved as a weak gel.
► C–C and C–O stretching is necessary for ‘gelation’ process in mango jam samples.
Journal: Journal of Food Engineering - Volume 114, Issue 4, February 2013, Pages 465–476