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Influence of Xanthan Gum and Inulin As Thickening Agents for Jam Production Mona I

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Influence of Xanthan Gum and Inulin As Thickening Agents for Jam Production Mona I 4 Egypt. J. Food Sci. Vol. 46, pp. 43-54 (2018) Influence of Xanthan Gum and Inulin as Thickening Agents for Jam Production Mona I. Massoud1, Amal M. Abd El-Razek2 and Ibrahim, M. El-yemany3 1Sugar Crops Research Institute, Agric. Res. Center, El Sabahia, Alexandria, Egypt 2Food Science &Technology Dept., Fac. of Agric. El-Shatby, Alexandria Univ., Alexandria 21545, Egypt 3Edfina Company for PreservedF ood, Alexandria, Egypt EPLACING pectin with natural biopolymer substances has importance in food Rindustry to ensure functional properties. The aim of the study was to evaluate a xanthan gum and inulin as pectin substitute and biopolymers thickening agents for jam production. Physio-chemical properties for three tested types of fruits differ in pectin percentage (strawberry, apricot and apple) and their jams were evaluated. Effect of replacement different concentrations of pectin with xanthan gum, inulin and their blend on total soluble solids, pH,titratable acidity, viscosity, colour, microstructural and sensory characteristics was performed on the final products and after eight month of storage period. The results indicated that the viscosity decreased as pectin replacement level increased.Type of jam and level of pectin replacement affected the values of lightness ( L*), redness (a*) and yellowness ( b*). No differences were shown in total soluble solids between all treatments comparing to the control samples of the three types of jams. Up to 50% pectin substitution with xanthan gum,there was no significant difference in texture and spreadability of the jam samples. Increasing the replacement level of pectin more than 50% reduced the texture quality. The lowest score for texture and spreadability were produced for jam containing 50% xanthan gum and 50% inulin followed by 50% inulin. Xanthan-inulin-pectin blend (1:1:2) was the best formulation than other jams formulated containing blend .The results after eight month of storage indicated that xanthan gum could successfully replace 25 % pectin in producing high quality jam having good overall sensory acceptability and great textural property . Keywords: Xanthan gum,Inulin,Food industry, Functional properties. Introduction and develop a gel structure formed by a network of crystalline particles in soft candies and food The development of food products with health products (Hébette et al., 1998 and Chiavaro et promoting properties has become a key target for al., 2007). Also, it increased the hardness and the industry. Xanthan gum, a thickening agent or a viscosity and decreased freezing point for several stabilizer in the food industry, is a polysaccharide dairy products (Schaller-Povolny & Smith 2001 derived from Xanthomonas campestris (Bemiller and Abd El-Razek et al., 2013). and Whistler, 1996). Xanthan gum gives excellent suspension and coating properties to colloidal Pectin has a variety of uses in food, suspensions and provide optimal viscosity, long- pharmaceuticals and industrial fields. It is used as term stability, heat shock protection of dairy a gelling agent in jam which is one of the largest products, potential antioxidant activity for long known applications, and as a functional food in shelf life for baked goods and improve stability beverages. High methoxyl pectins are used in a and oxidative properties of meat emulsions wide range of jam products, depending on the type (Gavilighi et al., 2006, Thacker et al., 2010, and quantity of fruits. Some fruits provide enough Demirciet al., 2014 and Sajadet al., 2016). pectin for jam making, whilst others need to have pectin added from another source (Srivastava and Long-chain inulin was reported to improve Malviya, 2011). Strawberry contains little pectin ©2018 National Information and Documentation Center (NIDOC) 44 MONA I. MASSOUD et al. compared to apple fruit which has a high pectin were ground using a mixer then sucrose was content while apricot contains a moderate level of added and heated with stirring in a double- pectin and these fruits are widely used in Egypt . walled stainless steel vessel at 80 °C for 15 min. After that, pectin was separately added under There is a great demand for gelling continuous stirring and the mixture was heated polysaccharides in the industry to meet the to full boiling (101-103°C) for 2–3 min to allow demand for low-calorie healthier foods containing proper pectin hydration. Acidity was adjusted at dietary fiber. Recently, xanthan gum is used to 3.0 to 3.2 by adding citric acid . When the final enhance gelation (Khouryieh et al., 2015) because TSS of the mixture reached 65%, the jam was of its unique synergistic interaction and functional packed in 100 g glass jars, allowed to cool at room properties. Therefore, this study was undertaken temperature and kept at 20 °C until analysis. The to compare and evaluate xanthan and inulin and jam samples were analyzed at after 15 day and 8 their mixture as thickening agents on viscosity, months of storage. colour, some physico-chemical properties, microstructural and sensory characteristics of Physico-chemical measurements fruit jam (apple, apricot and strawberry). The total soluble solids (%) were determined by direct reading in a Pocket referactometer Materials and Methods (Atagoa.PDL-3, Japan) at room temperature Materials (25°C). The pH value was measured using Three different fruits; namely strawberry, a pH meter (pH MVx 100 Beckman. USA), apricot and apple were obtained from Edfina and titratable acidity content was expressed Company for Preserved Foods, Alexandria, as % citric acid according to AOAC (2012). Egypt. Inulin (Frutafit® TEX), of long average Viscosity was measured with a rotary viscometer chain length ≥ 23 monomers (Sensus, Brenntag (Brookfield Model DV-II+Pro , USA ) at 30 rpm Química, Spain), high methoxyl pectin (type (Suwonsichon and Peleg 1999). Total sugars were B rapid set-USA-150 sag) and xanthan gum analyzed by the phenol-sulphuric acid method (Qingdao Fraken International Trading Co., (Dubois et al., 1956). Sucrose and pectin were China) were mainly imported by Edfina Company determined according to AOAC (2012). for Preserved Foods. Sucrose and citric acid were Colour analysis purchased from El Nasr Pharmaceutical Chemical Colour of all jam samples were evaluated by a Co. Cairo, Egypt. Hunter Lab ( Ultra Scan VIS model, colorimeter, Methods USA ). The lightness (L*), redness (a*) and Technological process yellowness (b*) were calculated from the colour The jam processing of different fruits was primaries (Santipanichwong and Suphantharika, prepared in laboratory of Edfina Company for 2007). Total colour difference (Δ E) and chroma preserved Foods according to the procedure (C*) were calculated as follows: Δ E = [ (Δ L*)2 + described by Rababah et al.(2011). Xanthan gum ( Δ a*)2 + ( Δ b*)2]1/2,C* = √(a*2 + b*2) and inulin (Frutafit® TEX) were tested for gelling Scanning electron thickening agents needed to produce acceptable Microscopy jam. For each fruit, jams were prepared by Jam microstructure samples were examined replacing pectin as follows: Control, 100% by Scanning Electron Microscopy (SEM) using pectin, T : replacing 25% of pectin by xanthan, 1 a JEOL, model JSM-6360-LA. Samples were T : replacing 50% of pectin by xanthan ,T 2 3: dehydrated by lyophyilization (Telstar, cryodos- replacing 50% of pectin by inulin ,T : replacing 4 50,Spain), then coated with gold by Fine Coating 50% of pectin by a mix (25% xanthan and 25% (Ion SputierIEC-1100, Japan) at mA = 10 and KV inulin) , T : replacing 75% of pectin by a mix 5 = 1 and examined by SEM. Photomicrographs ( 25% xanthan and 50% inulin) ,T replacing 6: were taken with a digital system Scan vision 1.2 75% of pectin by a mix( 50% xanthan and 25 % of RONTEC (800 × 1.200 pixel) (Alvarez et al., inulin), and T : replacing 100 % of pectin by 50% 7 2010). xanthan and 50% inulin . Microbiological quality Jam formulation included 450 g of fruits Microbiological analysis (mould and yeast (strawberry, apricot, orapple),550 g sucrose, 5 g count and coliform group) were carried out high methoxyl pectin and 4g citric acid. Fruits following American Public Health Association Egypt. J. Food Sci. 46 (2018) INFLUENCE OF XANTHAN GUM AND INULIN AS THICKENING AGENTS ... by Lago et al. (2006) and Touati et al. obtained results the (2014) to similar are jams strawberry . The mean values of total sugars for apricot and for strawberry, apricot and67.2% and 65.8 64.5, apple,of values TSS had presented respectively. beginning on 15 days of storage (Table 1). Jams prepared withthesefruitswererecordedatthe ripeness (stagesofmaturity). fruit pulpsdependontypeanddegreeof fresh for properties physic-chemical of changes pH agree with the results of Sharma (2002).The The value of total sugars, titratable acidity 0.35 and to 0.80% and pH ranged from 3.24 to 4.15. from ranged fruits all of values Acidity (2007). al. 6.51%, respectively as reported by Sonawane et total sugars of strawberry pulp were 8.33%, and (2.11 %) and pectin (1.09%) content. TSS and TSS (14.4 %), total sugars (10.49%) pectin , (0.55%),while apple sucrose fruit had the highest %), total sugars (7.02%), sucrose (0.46 %) and had the lowest total soluble solids (TSS)for (9.42 the three tested characteristics some among differences fruits.Thesignificant strawberry fruit shown 1. in Table It can be noted that there were apricot and(strawberry, apple) and their jams are and titratable pH acidity, of the three tested fruits soluble solids, total sugars, sucrose, jams pectin, Physico-chemical properties of fruits and their Results 0.05. of significant difference was determined at (2004) computer program p ≤ for statistics. The level Statistical analysis their commentsontheassessmentform. slice of bread and allowing the panelists to write behaviour of the jam by applying the jam et on a al. (2011). The panelistextremely dislike (1) to extremely assessedlike (9) (Basu spreading from ranging scale using ahedonic acceptability flavour, colour, taste, texture, spreadability and trained panelists .The samples were assessed for clean plate with white bread to 16 untrained and Sensory evaluation time andattheendofstorageperiod.
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