Evaluation of sensory quality of gelified products with a low sucrose content

Abstract

This article presents the quality evaluation of strawberry jam with low sugar content, manufactured by a methodology that differs from the traditional, applied in the conservation industry in Republic of Moldova. In this context of interest process for obtaining comfiture jam and low-sucrose, developed at the Department of Conservation Technology U.T.M., the use of which would allow obtaining quality products with a high content of biologically active substances and sensory properties, remarkable fruit sweet taste and colour harmonized feature fruits used. The essence of the process is partial dehydration of fruits, fruit against the introduction of sucrose: sucrose 1: 0.4 ... 0.6, boiling gelling agent and concentration under vacuum up to 44 ... 46% soluble substances in finished products. Applying the proposed procedure allow the manufacture of biological products with a value relevant, with low sucrose content and high degree of structural stability of the rheological fruit, jam due to partial dehydration. The work include physical and chemical testing, sensory analysis of fruit and jams produced by traditional technology and technology developed and factors which were taken into account in obtaining experimental samples . The quality of products with low sucrose depends on many factors such as: fruit dry matter weight standardized and sucrose mass (report parts fruit: sucrose); fruit quality (titratable acidity, content of pectic substances); gelling agent (natural gelling agent); product consistency (water mobility, water activity).