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All Graduate Theses and Dissertations Graduate Studies
5-1962
Quality Evaluation of Certain Fruit Jellies and Syrups Prepared with Sucrose, Sorbitol, and Synthetic Sweeteners
Sandra Louise Day Utah State University
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Recommended Citation Day, Sandra Louise, "Quality Evaluation of Certain Fruit Jellies and Syrups Prepared with Sucrose, Sorbitol, and Synthetic Sweeteners" (1962). All Graduate Theses and Dissertations. 4757. https://digitalcommons.usu.edu/etd/4757
This Thesis is brought to you for free and open access by the Graduate Studies at DigitalCommons@USU. It has been accepted for inclusion in All Graduate Theses and Dissertations by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. QUALITY EVALUATION OF CERTAIN FRUIT JELLIES AND SYRUPS PREPARED WITH SUCROSE, SORBITOL, AND SYNTHETIC SWEETENERS
by
Sandra Louise Day
A thesis submitted in partial fulfillment of the requirements for the degree
of MASTER OF SCIENCE
in
Food and Nutrition
UTAH STATE UNIVERSITY .. Logan, Utah
1962 7
ACKNOWLEDGMENTS
The author wishe s to express sincere appreciation to
Dr. D. K. Salunkhe, thesis director, for his valuable
assistance and untiring efforts in initiating the research
problem and compilation of this thesis. She is also in
debted to Dr . Margaret Merkley, major professor, for her
advice and directions . Thanks also go to the people who
served on the taste panels ; to Mrs. Blanch Madsen, die
titian at the Logan Latter-Day Saint Hospital; and the
diabetic and overweight patients at the hospital who
cooperated in sampling the products .
Acknowledgment is also given to Abbott Laboratories,
Atlas Powder Company, Monsanto Chemical Company, Hercules
Powder Company , the Utah State University Horticultural
Club for the juices , and to all others who furnished
experimental samples of their products for this investi
gation .
Sandra Louise Day TABLE OF CONTENTS
Page
INTRODUCTION 1
REVIEW OF LITERATURE 4 Preparation of jelly 4 Preparation of low calorie jelly 11 Preparation of low calorie syrup 12 Fungus inhibition 13
METHOD OF PROCEDURE 14 Preparation of juices 14 Jelly preparation . 16 Syrup preparation . 19 Quality evaluation of j e llies and syrups 19 RESULTS AND DISCUSSION . 26 Acceptability of low caloric jellies compared with those sweetened with sucrose 26 Acceptability of low caloric syrups compared with those sweetened with sucrose 37 Mold control by a fungistatic agent 49 Caloric values of the jellies and syrups 49 Comparative costs of the jellies and syrups 49
SUMMARY AND CONCLUSIONS 51 Jellies 51 Syrups 52 Preservative 53 Sensory evaluation 53 Caloric determination 54 Cost 54 LITERATURE CITED 55
APPENDIX 58 LIST OF FIGURES Figures Page 1. Quality evaluation room 22
2. Quality evaluation by judges 22
3. pH of the jellies and syrups was determined by the use of the Beckman pH meter 23
4. Soluble solids of the jellies and syrups were measured on the Abbe Refractometer 24
5. Viscosity of the syrups was determined by the Zabn Viscometer, number 3 25
6. Acceptance score for apple, cherry, grape, and black raspberry j ellies prepared with several sweeteners and their concentrations by a laboratory panel consisting of ten trained judges 31
7. pH of apple, cherry, grape, and black rasp berry jellies prepared with several sweetene rs and the conce ntrations . 34 8. Percent soluble solids of apple, cherry, grape , and black raspberry jellies pre pared with several sweeteners (high methoxyl pectin was used in the 65 per cent j e lly and low-methoxyl pectin in others) 36 9. Acceptance scor e for apple, cherry, grape , and black raspberry syrups prepared with several sweeteners and their concentrations by a laboratory panel consisting of ten trained judges 42
10. Viscosity in seconds of apple, cherry , grape , and black raspberry syrups prepared with several sweeteners and the concentra tions (1 . 0 percent low-methoxyl pectin used in syrups except 65 percent sucrose) . 44
11 . pH of apple, cherry, grape, and black rasp berry syrups prepared with several sweeteners and the concentrations 46 LIST OF FIGURES CONTINUED
Figures Page 12. Percent soluble solids of apple, cherry, grape, and black raspberry syrups pre pared with several sweeteners (1.0 per cent low-methoxyl pectin used in syrups except the 65 percent sucrose syrup) 48 LIST OF TABLES
Table Page
l. Component percentages of pectin and sweetening agents added to the fruit juices for the jellies 18
2. Component percentages of thickening agents and sweeteners added to the fruit juices for the syrup 20
3. Component percentages, acceptability evaluation and caloric value of fruit jellies (apple, grape, cherry, and black raspberry 28 4. Component percentages, acceptability evaluation and caloric value of fruit syrups (apple, cherry, grape, and black raspberry) . 39
5. Component percentages and acceptability evaluation of apple syrup 59
6. Component percentages and acceptability evaluation of cherry syrup 60
7 . Component percentages and acceptability evaluation of grape syrup 61
8. Component percentages and acceptability evaluation of black raspberry syrup 62
9. Component percentages and acceptability e valuation of apple jelly 63
10. Component percentages and acceptability evaluation of cherry jelly 64
11. Component percentages and acceptability evaluation of grape jelly 65
12. Component percentages and acceptability evaluation of black raspberry jelly 66 INTRODUCTION
Body weight is fast becoming the major health problem
in the United States. Recent estimates of the number of
weight conscious people in the United States are now up
to 75 million. One year ago the estimate of overweight
individuals was 60 million Americans who were overweight
or should be concerned about watching their weight . There
are also two million known diabetics who must control
their disease and body weight by a restricted caloric
intake (Annoymous, 1957).
" . . . the relationship of obesity and disease is close enough to allow obesity to be considered one of the most serious public health problems facing western so- cieties" (Mayer, 1958, p . 35) . Life insurance statistics show that overweight people are more prone to diabetes , heart disease, high blood pressure, and kidney disease earlier in life than individuals who maintain their normal weight. Stone said,
We know that persistent obesity impairs health and shortens life . Obesity favors cardiovascular renal disease, appendicitis, biliary calculi , liver and gall bladder cancer, puerperal complications, diabetes mellitus, tight collars, and flat feet. We also know that man does not contradict the laws of thermodynamics . People get fat because they eat too much. (1961, p. 1) 2
Obesity is the dire ct result of a greater intake than
output of energy . " .. . any situation (other than growth,
pregnancy , and regene ration) where caloric intake is greater than caloric output will result in obesity" (Mayer,
1958, p . 37) . The factors influencing overeating are varied, complicated, and not completely unde r stood. They may be du e to hereditary tendencies, environment , or to satisfying of some emotional and psychological need with food.
Weight control is a positive approach to the ma inte- nance of health and the prevention of some of the major diseases of middle and later life . Freed (Boyles et al.,
1947, p . 430) stated that, " Obesity is the direct result of greater intake than output of energy .. . treatment is nothing more than . . . a diet to reduce e nergy intake below e ne rgy output . " Weight will be lost when caloric expenditure becomes greater than caloric intake. This can be accomplished by increased energy expedditure , or re- ducing caloric intake, or a combination of both (Young,
1960) .
A low caloric diet no longer needs to mean deprivation .
The individual can choose from a variety of properly pre- pared, acceptable low calorie foods. Finberg wrote,
Relapse to overeating are less common if the patient can de rive needed satisfaction without attendant calories . Now that sweets are available in low claoric and sugar free form, any diet is made fairly pleasant rather than the rigorous thing it was formerly . (1955, p. 71) 3
It has been found by Young that a low caloric diet should
meet the following criteria to be successful:
l . The diet should satisfy all nutritional needs of the patient except excess calories . 2 . It should be adopted as closely as possible to the dietary habits and tastes of the patient for whom it is intended. 3 . It should protect the patient as much as possible from between-meal hunger and leave him with a sense of well being and a minimum of fatigue. 4. The diet should be easy for the patient to obtain, whether at home or away, without making him feel different. 5 . It should be one which followed over a period of time retrains eating habits so that with suitable caloric additions, it may become a pattern for lifetime eating. (1960, p. 897)
Leverton (1960, p. 19) has stated in her book , "Habit
is a powerful force in determining the food that becomes us. We eat according to our established food habits . "
The problem of adjusting the low caloric diet to the over- weight individual and the diabetics usual patterns of eating has created a ready-made market for synthetically sweetened fruit syrups and jellies . Ample evidence of the market for these special foods can be observed in the large diet section of any supermarket .
The purpose of this investigation was to explore the possibilities of preparing fruit jellies and syrups sweetened with sucrose and cyclamate; sorbitol and cycla- mate; cyclamate , saccharin and sorbitol; and cyclamate only, which would be similar in quality to those sweetened with sucrose; and thus create a new outlet for fruit juice products. REVIEW OF LITERATURE
Preparation of Jelly
The manufacturing of jellies and jams dates back to
the early 1800's, and as pointed out by Cruess (1958) is
one of the most important of the fruit products industries
since it affords a means of utilizing a large amount of
sound fruit unsuited to other purposes. The four essential
constituents outlined by the United States Department of
Agriculture (1957) to make a jelled product are: fruit,
pectin , acid, and the sweetening agent.
Fruit
The prime considerations in selecting fruits for the preparation of jellies are the degree of ripeness, flavor, and color. Fruits of the maximum flavor which have optimum color will give the best jellies . Cruess (1958) suggested that the use of commercial pectins and food acids in jellies no longer requires fruit at the peak of maturity to obtain a gel formation, but they are necessary for the best flavor and color .
Pectin
Pectic substances have been studied for years . They were defined in 1944 by a committee of the American Chemical 5
Society and we r e r e produce d by Me y e r as follows :
Pectic substances . " Pectic substances" is a group designation for thos e complex col loidal carbohydr a te derivatives which occur in, or are prepare d from, plants and contain a large proportion of anhydrogalacturonic acid units which are thought to exist in a chainlike combination. The carboxyl groups of polygalacturonic acids be partly esteri fied by methyl groups and partly or com pletely neutralized by one or more bases.
Protopectin . The term protopectin is ap plied to the water-insoluble parent pectic substance which occurs in plants and which, upon restricted hydrolysis, yields pectinic acids .
Pectinic acids . The term pectinic acids is used for colloidal polygalacturonic acids containing more than a negligible proportion of methyl ester groups. Pectinic acids, under suitable conditions, are capable for forming gels (jellies) with sugar and acid, or, if suitably low in methoxyl content, with certain metallic ions. The salts of pectinic acids are either normal or acid pectinates .
Pectin. The general term pectin designates those water-soluble pectinic acids of varying methyl ester content and the degree of neutralization which are capable of forming gels with sugar and acid under suitable con ditions .
Pectic acid . The term pectic acid is applied to pectic substances mostly composed of col loidal polygalacturonic acids and essentially either normal or acid pectates . (1960, p. 88)
Lowe (1955) defined the pectin molecule as a polymer of galacturonic acid units linked together in a chain-like structure through carbons one and four. The side chains are methoxyl groups or the corresponding acid. One end of the pectin molecule has a reducing group, the other end a non-reducing group. The following is a portion of a pectin chain: 6
These elongated pectin molecules form viscous sols because
of their shape. Changes in the pectin chain length occur
as the fruit matures . The degree of esterification may
also vary . The methoxyl groups may be distributed in a
regular or an irregular manner .
The main characteristics of pectins are their ability
to form gels. The chemistry of this process is still
obscure. Lowe (1955) has briefly outlined several theories
of gelation as follows : Spencer's theory is that the
pectin sol is stabilized by hydration and a negative charge
on the pectin particles. Increasing alkalinity or acidity
decreases the stability with the greatest stability in the
neutral range. Sugar acts as the precipitating agent, and
the more acid the solution , the less sugar required .
Olsen's theory for gelation is that pectin is a
negatively charged hydrophilic colloid with sugar acting
as the dehydrating agent . The hydrogen-ion concentration reduces the negative charge on the pectin , thereby per- mitting the pectin to precipitate and coalesce in the form of a network of insoluble fibers, provided that the con- centration of sugar is sufficient. The h ydration of the pectin micelles by the sugar is not instantaneous but requires time t o come to an equilibrium, a nd maximum jelly 7
strength is reache d when the equilibrium is achieved. Any
component which i s added to a pectin jelly system which
causes a change in the ultimate jelly strength of that
system functions e ither by changing the rate of gelatin,
by affecting the ultimate jelly structure , or by a com
bination of both . Speiser et al. (Lowe, 1955) has postu
lated the theory that the long polymer chains of galact
uronic acid are cross-linked with secondary valences to
form the gels. The active links are the hydrogen bonds
formed through the sugar molecules.
Gel formation can also be achieved with low-methoxyl
pectins . This type of pectin is characterized by a low
percentage of methoxyl groups . Meyer (1960) points out
that the low methoxyl pectins do not require the presence
of s ugar for the formation of the gel provided polyvalent
ions are present to link the pectin molecules together.
Small amounts of divalent metal ions are required to react
with the carboxyl group of two molecules of pectic acid
and form a link between them . The bond distances are
short and the pectin molecules are close together at these
cross links. These gels are more inelastic and brittle.
The divalent metal ions are usually s upplied in the form
of a calcium chloride solution. Lowe (1955) states that
this calcium requirement is associated with pH; the higher
the pH, the more calcium that is needed for gelation.
The strength of the low methoxyl gels is dependent largely on the size of the pectin molecule and only slightly 8 on the degree of esterificat1on This size can be esti- mated by calcium pectinate.
Acid
The effect of pH on gelatin has been known for many years . Meyer (1961) points out that jelly does not form until the pH is lowered to 3.5 Jelly firmness also in- creases as the pH is lowered, to a certain point . The amount of pectin used a n be decreased with juices of lower pH.
Work of Olsen and H1nton as reported by Lowe (1955) has shown that the greater the hydrogen-ion concentration of the juice, the greater the rigidity of the jelly, if the gel doesn't set up too fast . Hydrogen-ions lessen the stability of the pectin sol by decreasing the hydration capacity of the pectin . When the pH is too high, demethyl ation of the pectin occurs; and when the pH is too low the pectin is degraded. Lowe (1955) described the results of
Tarr which showed that it is the hydrogen-ion concentration and not the total acidity thac is important in high methoxyl pectin gel formation .
Sweetening agents
Sucrose . Lowe (1955) wrote that sucrose aids in forming the hydrogen bonds between the pectin molecules and the gel sets when these bonds have been formed. The correct concentration of sugar, pectin, and acid must be 9
present to cause the formation of the gel. An increased
amount of sugar , up to a certain point, accelerates the
gel strength and the setting of the jelly primarily due
to increased dehydration. The sucrose formula is as
follows:
.-~-~L;_j~- ~~ H Dt# Oil Jl
Sorbitol. Pigman (1948) wrote that sorbitol is a
white, odorless, crystalline, hexahydric alcohol with a
molecular weight of 182. Sorbitol is one of the most
widespread of all the naturally occurring sugar alcohols .
Sorbitol can be partially utilized by the human body, but
this utilization is not equivalent to glucose . Sorbitol
owes its value in low caloric products to the fact it is
60 percent as sweet as glucose (Atlas, 1959) and to a
slow rate of absorption from the gastro-intestinal tract. r i; OH ; c.-oil
HOCI :EI Saccharin. Saccharin as described by Jacobs (1947) was first discovered in 1879 and has been available com- mercially since 1900. 0-sulfobenzoic acid imide is the 10
generic name for saccharin and it is available as the
sodium and calcium salts.();0 " >-~~ ,, ~0 0
Saccharin is a white crystalline powder which is odorless.
It has been found to be 300 to 550 times as sweet as
sucrose. Saccharin is not metabolized by the body but is
excreted unchanged .
Cyclamate. Cyclamate as reviewed by Beck (1957) was
discovered in 1937 by Audrieth and Sveda, and became avail-
able in 1950. The generic name for cyclamate is cyclohexyl-
sulfamate and the sodium and calcium salts are commercially
available.
Sodium cyclohexylsulfamate, CeH NHso Na, has a 11 3 molecular weight of 201.23. It is a white crystalline powder which is readily soluble in water, and is heat, light, and air stable throughout the pH range of two to ten (Stormont, 1951) .
Calcium cyclohexylsulfamate, (C6H11NHS03) 2ca·2H2), has a molecular weight of 432.58. It is also a white crystalline powder, readily soluble in water, and is stable to heat , light, and air throughout the pH range of two to ten (Stormont, 1952). 11
lCJ mJoJ. Beck (1957) has observed that the sweetness of cyclamate is subject to variables . It is more sweet in actual use than in water solutions. The sweetness is greater in liquid than in solid foods . There is also greater sweetness when used with fruit flavors . There is no essential difference between sweetening potency of the calcium and sodium cyclamates. Richards and co-workers (Stevenson, 1956) have reported their studies of the cyclamates since their introduction as sweeteners. These investigations con- ducted on laboratory animals have revealed no signifi- cant adverse effects produced by cyclamate at 1 percent of the diet or less. Preparation of Low Calorie Jelly Beck (1954) gave a basic recipe for the making of a dietetic jelly using a low methoxyl pectin and calcium cyclamate. He also suggested the addition of sorbitol and or glycerine to improve the texture of the product. An additional study undertaken by Sands (1953) at Purdue University resulted in the production of six sugarless jellies. Glycerine was used to precipitate the pectin and cyclamate was added for the sweetening. These 12 jellies contained slightly less than half the calories of ordinary jelly and they scored higher in flavor and con sistency over commercial sugarless jellies. Alikonis (1956) presented a basic formula for a low calorie imitation maple syrup which contained 90 percent sorbitol, 10 percent mannitol, and the imitation flavor. This syrup could not be used for low caloric diets because of the high sorbitol content since it is 60 percent as sweet as sucrose and follows the same metabolic pathway in the body. Preparation of Low Calorie Syrup The essential ingredients needed to make low caloric syrups have been discussed under preparation of jelly . However, Tressler and Joslyn (1954) point out that attention has to be paid to the pre-treatment of the juice to be used in the production of syrups. Juices can be clarified by a heat treatment to coagulate the suspended protein, by filtration, or by the activity of pectic enzymes. The enzymes are then inactivated by flash pasteurization . An additional problem is encountered with low caloric syrups. A thickening agent must be added to produce a syrup similar in viscosity to the sucrose sweetened ones . Pectin and cellulose derivatives seem to be the only suit able ones used for thickening. They contribute to the physical appearance and have an effect on the taste buds 13 somewhat similar to the physical action exhibited by high concentrations of sugar (Weast and Buss, 1955). Fungus Inhibition Concentrated sugar solutions inhibit growth of organ isms by osmosis and so they have a preservation power. This preservation power of sugar is lost in the syntheti cally sweetened fruit syrups and jellies because the synthetic sweeteners add only sweetness to the jellies and syrups. Lowe (1955) has reported that jelly with too low a concentration of sugar will mold readily. Benzoic or proprionic acid is usually used as a fungistatic agent in foods, however, according to Bell et al. (1959) sorbic acid has been proved to be a more effective, non-toxic fungistatic agent for foods. Reports have appeared on the harmlessness and fate of sorbic acid in foods (Deuel and others, 1954; Salunkhe, 1955). Certain fungicides, in particular benzoic and pro prionic acid impart undesirable flavors to foods, especially acid foods . However, the flavor of the foods in which sorbic acid is used is not impaired by this fungicide. This difference in flavor quality is due to the need to use on a weight for weight basis less sorbic acid. METHOD OF PROCEDURE Fruit jellies and syrups sweetened with sucrose and cyclamate; sorbitol and cyclamate; cyclamate, saccharin and sorbitol; and cyclamate only, were prepared. The procedure will be divided into two parts to cover the experimentation for both of these products. Preparation of Juices The juices were prepared by the Utah State University Horticulture Department to be used in several studies . The cherry juice was prepared from Montmorency sour cherries . The following is a flow chart for the prepa- ration of this juice (Gerber and Salunkhe, 1959). Cherries Wasted (To remove chemical residues, foreign 1 matter, etc.) Sorled (To select those fruits suitable for use) Pitted o Heated.L to 160 F (To release the color from the Prelsed (To ex~rac:r:::) juice from the cherries) ! Cherry juice Refrigeratedl in glass until used 15 According to Ge rbe r and Salunkhe (1960) the pro- duction of apple juice from Jonathan, Rome Beauty , and Delicious apples is as follows : Apfles Washed and sorted Pu~verized (To extract the juice from the apple ) 1 Depectinize apple juice (To clarify the juice) ! Filter (To aid in filtering the remaining juice from the residue) Flashl pasteurization (To pasteurize the apple juice) stired in gallon glass jugs until used Directions given by Tressler and Joslyn (1954) were followed in the preparation of grape juice from Concord grapes . Grapes l Waihed Sorted Pr!ssed Grkpe juice l Filter (To remove sedimentation from the juice) Fr~zen in glass jars Black raspberry juice The flow chart for the production of black raspberry juice, variety Logan, is outlined as follows: 15 According to Gerber and Salunkhe (1960) the pro- duction of apple juice from Jonathan, Rome Beauty, and Delicious apples is as follows: Apfles Washed and sorted Pu~v erized (To extract the juice from the apple) 1 Depectinize apple juice (To clarify the juice) ~ Firer (To aid in filtering the remaining juice from the residue) ::r::dP::t:::~::t:::ss (::g:a:::::i::e:he apple juice) Directions given by Tressler and Joslyn (1954) were followed in the preparation of grape juice from Concord grapes. Grapes 1 Walhed Sorted Pr!ssed Gripe juice Filter (To remove sedimentation from the juice) Fr~zen in glass jars Black raspberry juice The flow chart for the production of black raspberry juice, variety Logan, is outlined as follows: 16 Black raspberries Washedl Sorted! He~ted in steam jacke ted kettle (To extract color l from berries) Pulverize the berries Blackl raspberry puree l Canned and frozen l Thawed and drained (To remove the juice from the 1 puree) Black raspberry juice Just prior to using the juices for jelly and syrup preparations, the pH was analyzed on the Beckman pH meter, and percent soluble solids were measured by the Abbe Refractometer . Juice pH Percent Soluble Solids Apple T.8 Cherry 3.7 18.0 Grape 3.5 16.5 Black raspberry 3 . 8 15.0 Jelly Preparation Jelly is prepared by extracting the fruit juice, straining the juice, using definite proportions of acid, pectin, and sucrose, and concentrating to such a con- sistency that gelatinization takes place on cooling . Jelly formation is a colloidal phenomenon which is influ- enced by pectin concentration, constituent of the pectin, size of the molecule , hydrogen-ion concentration, and the sugar concentration. 17 Four Utah fruit juices were used in this study. The juices were apple, cherry, grape, and black raspberry; and the preparation of each has been reviewed earlier . Various methods of preparation were tried in the initial experimentation on the jellies . Preliminary investigations were undertaken to determine concentrations of sweetening agents which would produce a jelly similar to those pre- pared with sucrose . The percentages of the components added to the fruit juices are summarized in Table 1. It was found from experimentation that certain methods of combining the ingredients were easier and more efficient, and gave a better gelled product than other methods which were also tried . The most effective method of combining the ingredients for a low caloric jelly is: Measure or weigh all ingredients. Add pectin to half the juice slowly with agitation. Bring to a boil. Mix sucrose or sorbitol and the synthetic sweeteners with the fruit juice until dissolved . Fruit juice mixture is added to the hot pectin liquid solution . Boil for two minutes. Remove from heat, add the preservative, and pour into small containers. A perfect jelly is clear, sparkling, transparent, and an attractive color. When the jelly is removed from the glass it should retain its form, be tender enough to cut, and should quiver, not flow. The jelly should not be sticky, syrupy, or gummy. It should retain the flavor and aroma of the original fruit. Table l. Component percentages of pectin and sweetening agents added to the fruit juices for the jellies LM 466a Calciumc Sodiumd Sodiume Formula Sucrose Pectin Sorbitol b cyclamate cyclamate saccharin l 1.2 2.0 0.2 2 1.2 2 . 0 0.2 0,1 3 1.2 2 . 0 0.2 0.2 4 1.2 2 . 0 0.2 0.3 5 1.2 2.0 0.3 0.3 6 1.2 2.0 0.2 0.5 7 1.2 2.0 0.2 0 . 2 0.05 8 1.2 5.0 0,2 0 . 3 9 1.2 8.0 0.2 0.3 10 1.2 8 .0 0.2 0.03 ll 1.2 0.2 0.3 12 22 , 0 1.2 0.2 13 50.0 14 55.0 15 65 . 0 aFurnished by the Sunkist Growers, Ontario, California bFurnished by the Atlas Chemical Co. , Wilmington, Delaware CFurnished by the Abbott Laboratories , Chicago, Illinois dFurnished by the Abbott Laboratories , Chicago , Illinois eFurnished by Monsanto Chemical Co ., St . Louis , Missouri .... 00 19 In order to test and establish the validity of the results, these products were tested on an average of five times . Syrup Preparation The same apple, cherry, grape, and black raspberry juices were used for this study of low caloric syrups. The experiments in the laboratory furnished the information concerning proportions of thickening agents and sweeteners which gave a syrup similar to those made with sucrose. The component percentages added to the juices are shown in Table 2. Experimentation also led to the best method of com- bining the ingredients. The most effective manner of adding the ingredients is: Heat the fruit juice to boiling . Mix the sweetener and carboxylmethylcellulose or pectin . Add this mixture to the hot juice with agitation. Boil for two minutes. Add the preservative . Remove from heat and pour into small containers . Quality Evaluation of Jellies and Syrups Subjective evaluation The jellies and syrups were appraised for taste quality by a panel of ten trained judges. Special scoring sheets were used at the beginning of the study (see ap- pendix pp . 67 and 68). The final evaluation was determined on the Hedonic scale as suggested by Peryam and Pilgrim Table 2. Component percentages of thickening agents and sweeteners added to the fruit juices for the s y rup LM 422 Calcium Sodium Sodium Formula 7HSXPa Pectin Sucrose Sorbi tal cyclamate cyclamat saccharin l 1.0 2 .0 0.2 0 . 2 2 1.0 2 .0 - .3 0.3 3 1.5 2.0 0.2 4 2.0 2 . 0 0.2 0.3 5 3 . 0 2.0 0.2 0.05 6 4.0 2 .0 0.2 0 . 2 7 4 . 5 2.0 0.2 8 2 .0 2.0 0.2 0 . 04 9 1.0 2 .0 0.3 0 . 03 10 1.0 2 . 0 0.2 0.03 ll 1.0 19.0 0 . 2 12 45 . 0 13 55 . 0 14 65 . 0 3-yurnished by Hercules Powder Co ., Wilmington , Delaware 21 (1951). There are nine phrases on this scale from 1 . 0 (dislike extremely) to 9.0 (like extremely). Instructions were given to the judges to taste each sample and mark the phrase which best suited their feelings about each sample. The taste preference scores for each sample were added together and divided by the number of judges to give the final average score (see appendix p. 69 ). The judging was done in a special room with individual cubicles being provided for each judge (Figure 1). The samples given to the judges were in coded jelly cups. Water and crackers were provided for the judges as sug gested by Kroll and Pilgrim (1961) (Figure 2). Objective evaluation Acidity and sweetness of the jellies and syrups plays a large part in the acceptability of the final products. The thickness of low caloric syrups must be similar to those made with sucrose in order to be acceptable. The pH of the jellies and syrups was determined on the Beckman pH meter (Figure 3); sweetness was measured by the Abbe Refractometer (Figure 4); and viscosity of the syrup, a physical measurement, by the Zahn Viscometer number 3 (Figure 5) . 22 Figure 1. Quality evaluation room Figure 2 . Quality evaluation by judges 23 Figure 3. pH of t he jellies and syrups was determined by the use of the Beckman pH meter Figure 4. Soluble solids of the jellies and syrups were >I""" measured on the Abbe Refractometer 25 Figure 5 . Viscosity of the syrups was determined by the Zahn Viscometer, number 3 RESULTS AND DISCUSSION Acceptability of Low Caloric Jellies Compared with Those Sweetened with Sucrose Preliminary studies were conducted on the low caloric jellies to study the nature and behavior of the formulae using varying concentrations of ingredients and to deter- mine the effect on gelation, sweetness, and viscosity . The linkage of low-methoxyl pectin molecules to form the gel is caused by the addition of divalent metal ions (Lowe, 1955) . Therefore, the first problem encountered was to find the proper proportion of calcium ions to low- methoxyl pectin. However, it has to be remembered that many fruits contain sufficient amounts of natural calcium salts to provide part of the requirement for gelation. The juices used in this study contain the following approxi- mate amounts of calcium in milligrams, according to figures furnished by Tressler and Joslyn (1954). Juice Mg Calcium/ 100 grams juice Apple 6 Cherry 58 Grape 21 Black raspberry 58 The Sunkist Growers (1953) have established the following ratio: 10-30 milligrams of calcium per gram of pectin. Much laboratory experimentation led to the establishment 27 of the proportion of low-methoxyl pectin to calcium ion ratio: 1.2 grams pectin to 0 . 2-0.5 grams calcium cycla mate. Investigations were conducted in the nature of the sweetening powers of the two Food and Drug Administration approved sweetening agents, sodium saccharin (0-sulfabenzoic acid imide) and calcium and sodium cyclamate (cyclohexl sulfamate) . Beck (1957) pointed out that the sweetness is subject to variables. These studies confirm that they are sweeter in actual use than in water solutions. In addition, it was found by Beck (1957) that this sweetness is greater in liquid than solid foods, and also more intense wh e n used with fruit flavors , Many studies were conducted with the four juices until desirable products were developed. Various concentrations of synthetic sweetening agents were used in jelly making and were compared with jellies prepared with sucrose. The experiments were conducted several times in order to study the validity of the preliminary results and observations . The formulae and the taste panel observations for the pre liminary and subsequent investigations are summarized in Table 3. After noting reactions and observations of the taste panel, it was determined that formulae 1, 2, and 7 were unacceptable because of the high concentration of sodium saccharin. Sodium and calcium saccharin have very intense sweetening powers when used in foods with variations from Table 3 . Component percentages, acceptability evaluation a nd caloric value of fruit jellies (apple , cherry , grape, and black raspberry) .., Q) Q) <= s .., ...... , ...., ..... ;:J <= ro Q) 0 s ro ro 1-< ..... Q) 0 'It:<= <= Ul ...., ;:J s s s s ro Ul+' ...... "" ...... ,.., ro ::> :::>.<:: Ul a! Q).-<+' ;:J Q) 1-< ..... 0 ro ...., Q) t.) t.) Q) . ...., . ...., 1-< .0 t.).-< ...... t.) a$.0 s ...., 1-< (/)<=a! k ..... -1-' :;;lt.) :;;lt.> t.) 1-< .-< t.) 'Ct.> '0 t.) ;:J a! ·Q) · Q) ;:J 0 a!;., 0;., 0 a! 0 0 a! a! Q) 0 ..., rn rnu rnrn o.rn E- 300 to 550 times as sweet as sucrose (Beck, 1954). This investigation confirmed the studies of Weast and Buss (1955) that an after taste of bitterness occurs when sodium and calcium saccharin are used in amounts which exceed 0.05 percent. It was determined that formulae 5 and 6 were unacceptable due to the excess amount of sodium cyclamate. In concurrence with the findings of Weast and Buss (1955) the maximum percent of sodium and calcium cyclamate was determined to be around 0.5 percent . A bitter taste became evident to the taste panel when the quantity of sodium and calcium cyclamate in food surpassed 0.5 percent. The unacceptable products were deleted and the formulae for the acceptable products were revised after evaluation of the observations. It was felt that an increase in the amount of sorbitol added to the fruit juice before boiling would improve the percent soluble solids and give a more translucent appearance which the eye associates with highly sugared jellies. The acceptabilities of the final evaluation of the low caloric fruit jellies compared with jellies prepared with sucrose are summarized in Figure 6, It can be observed that the low caloric jellies were as acceptable as or more acceptable than the 65 percent sucrose jellies except those prepared with 0.2 percent calcium cyclamate plus 0.3 percent sodium cyclamate. Laboratory tests, pH and percent soluble solids, were made on all jellies . It is possible to make jellies over Figure 7. pH of apple, cherry, grape, and black raspberry jellies prepared with several sweeteners and the concentrations • 65% Sucrose ~ 22% Sucrose • 5% Sorbitol 5% Sorbitol ~ .2"/o Co Cyclomote ~ .2% Co Cyclamate .2% Co Cyclamate D . 03% No Saccharin lliili. 3% No Cyclamate .3% No Cyclamate . 2% Co Cyclamate 4.5 4.0 3.5 Figure 8. Percent soluble solids of apple, cherry, grape, and black raspberry jellies prepared with several sweeteners (high methoxyl pectin was used in the 65 percent sucrose jelly and low-methoxyl pectin in others) 65% Sucrose ~ 22% Sucrose • 5% Sorbitol 5% Sorbitol r::::::3 . 2% Co Cyclamate • ~ .2% Co Cyclamate . 2% Co Cyclamate 0 .03% No Saccharin ~.3% No Cyclamate .3% No Cyclamate . 2% Co Cyclamate 20 10 37 In addition spoilage by mold was retarded if the products were kept refrigerated after opening, The low caloric jellies were further evaluated by six overweight and four diabetic patients in the Logan Latter-Day Saints Hospital. In all instances it was found that the patients preferred using the low caloric jellies because of flavor, texture, and psychological reasons . They felt that their diets were more palatable, closer to a normal diet, and that they were not being deprived when the jellies were included on their trays. Acceptability of Low Caloric Syrups Compared with Those Sweetened with Sucrose Preliminary studies were also conducted on low caloric syrups to study the concentrations of sweetening agents and thickeners to obtain a product similar to syrups prepared with sucrose. The main problem encountered in the preparation of the syrups was obtaining a product similar in viscosity and sweetness to those commercially prepared with sucrose . Sucrose not only imparts sweetness to the syrups but is also the greatest single factor in determining body . Therefore, it is not s ufficient to substitute a synthetic sweetener alone. The thickeners to be used must contribute considerable body at low solids content and be neutral in taste. 38 It was found that while Carboxylmethylcellulose (7HSXP) is physiologically inert, it did impart a slight off flavor to the syrups. Therefore, it was determine d that the acceptable products to be evaluated in the final taste period would contain Exchange Pectin 442 as the thickener. This pectin was found to be neutral in taste, and its absorption as a carbohydrate is at a minimum because of slowness to break down in the digestive tract (Anonymous, Bulletin 435, 1961) . Information concerning the proportionate use of these thickening agents , Exchange Pectin 442 and Carboxylmethylcellulose (7HSXP), con centrations of sweetening agents, and taste panel accepta bility are summarized in Table 4 . The same difficulty which occurred in the low caloric jellies was also encountered in the preparation of low caloric syrups, that of duplicating the sweetness when sugar is omitted . Formulae l , 2 , 5 , and 8 contained too much sodium saccharin in proportion to the rest of the formulae and a bitter taste occurred. The taste panel felt that formula 3 had too low a concentration of the sweetening agent, calcium cyclamate, to be comparable in taste to those prepared with sucrose. Final evaluations were made on the products which were judged acceptable after changes were made . These changes included decreasing the amount of sodium saccharin to prevent the bitter after taste encountered previously; increasing the amount of sorbitol to give the syrups the Table 4 . Component percentages, acceptability evaluation , and caloric value of fruit syrups (apple, grape, cherry, black raspberry) .-< (]) I (]) C'l (]) (]) <: s <: .-< UJ .... .-< ..., ..., ..... ;:J oS <: (]) oS ..... (]) P..O oS --~10 .... 0 s oS 1-4 ...... -< P..X.-<.-< 'lj,O: UJ ..., ;:J s s s s oS Ul+' ;:J (]) > % % % % % % % % % l 96 . 0 l.O 2 .0 0.2 0 . 2 0.15 Unacceptable 2 96.0 1 . 0 2. 0 0 . 3 0.3 0.15 Unacceptable 3 96.0 1 .5 2 .0 0.2 0 .15 Un acceptable 4 95.0 2.0 2.0 0.2 0.3 0.15 Acceptable 5 95 . 0 3.0 2 .0 0.2 0 .05 0.15 Unacceptable 6 93.0 4.0 2 .0 0.2 0.2 0.15 Acceptable 7. 93 . 0 4 . 5 2 .0 0.3 0.15 Acceptable 8 96 . 0 2 .0 2.0 0.2 0 . 04 0.15 Unacceptable a9 91.0 1.0 5.0 0.3 0 . 03 0 . 15 Acceptable a1o 93.0 1.0 5 . 0 0.2 0.03 0 . 15 Acceptable a11 80.0 1.0 19.0 0.2 0.15 Acceptable 12 55 . 0 45 . 0 Acceptable 13 45 . 0 55 . 0 Acceptable a14 35 . 0 65 . 0 Acceptable acaloric values--Calories per 500 grams of syrup Formula Apple Syrup Grape Syrup Black Raspberry Syrup Cherry Syrup--Caloric 9 261 640 249 data not available cherry 10 255 630 240 on sour w ll 550 890 549 juice <0 14 1255 1280 1278 40 translucent appearance associated with syrups made with sucrose and to increase the percent soluble solids; and using Exchange Pectin 442 as the only agent to increase the viscosity. Then they were compared by the taste panel with syrups made with sucrose . Acceptability data are found in Figure 9, and as can be seen, those syrups which were low in calories were as acceptable as or more accept able than the 65 percent sucrose ones with the exceptions of those containing 0 . 2 percent calcium cyclamate plus 0 . 3 percent sodium cyclamate as the sweeteners. Laboratory tests were conducted on the syrups and the results from those included in the final evaluation follows. Viscosity of the syrups was determined by the use of the Zahn Viscometer , number 3, and is summarized by Figure 10 . It is necessary to achieve a product which would be com parable or more viscous than the high caloric syrups. As can be observed from Figure 10 , this was achieved by the use of the Exchange Pectin 442, especially in those syrups containing 19 percent sucrose . In addition, the hydrogen ion concentration was also determined for the syrups by the use of the Beckman pH meter (Figure 11). The percent soluble solids of the low caloric syrups, as can be observed in Figure 12, were low in comparison with sucrose syrups. Therefore, sucrose and sorbitol were added to increase the soluble solids and improve the texture and flavor . This can be observed in Figure 12, particularly in the syrups with 19 percent sucrose. Figure 9. Acceptance scores for apple, cherry, grape, and black raspberry syrups prepared with several sweeteners and their concentrations by a laboratory panel consisting of ten trained judges • 65% Sucrose ~ 19% Sucrose • 5% Sorbitol 5% Sorbitol ~ .2% Co Cyclamate ~ .2% Co Cyclamate .2% Co Cyclamate D . 03% No Saccharin ~.3% No Cyclamate . 3% No Cyclamate . 2% Co Cyclamate 8 7 6 CD.. 0 u 5 CD "'u c g 4 -Q. CD u u c:( 3 2 Block Rasp berry Syrup Figure 10 . Viscosity in seconds of apple , cherry, grape, and black raspberry syrups prepared with several sweeteners and the concentrations (1.0 percent low-methoxyl pectin used in syrups except 65 percent sucrose syrups) • 65% Sucrose ~ 19% Sucrose • 5% Sorbitol 5% Sorbitol r:g. 2% Co Cyclamate ~ .2% Co Cyclamate .2% Co Cyclamate 0 . 03% No Saccharin fii3.3% No Cyclamate . 3% No Cyclamate .2% Co Cyclamate 65 60 55 .,"' c 0 ¥ 45 VI c 40 > ·-;;; 0 35 u >"' 30 25 20 15 Figure 11 . pH of apple , cherry , grape , and black raspberr y syrups prepared with several sweeteners and the concentrations • 65% Sucrose ~ 19% Sucrose • 5% Sorbitol 5% Sorbitol r::;:m. 2% Co Cyclamate ~ .2% Co Cyclamate .2% Co Cyclamate D . 03% No Saccharin ~. 3% No Cyclamate . 3% No Cyclamate . 2% Co Cyclamate 4.5 4.0 3.5 3.0 Figure 12 . Percent soluble solids of apple , cherry , grape , and black raspberry syrups prepared with s e veral sweeteners (1.0 percent low- methoxyl pectin used in syrups except the 65 percent s ucrose syrups) 65% Sucrose ~ 19% Sucrose • 5% Sorbitol 5% Sorbitol f::m . 2o/o Co Cyclamate • ~ .2% Co Cyclamate .2% Co Cyclamate D . 03% No Saccharin ~ . 3% No Cyclamate . 3% No Cyclamate . 2% Co Cyclamate ..c ~ 30 Ql A. 20 10 49 Mold Control by a Fungistatic Agent Potassium sorbate, a salt of sorbic acid , was used as the fungistatic age nt in all the jellies and syrups , except those prepared with high concentrations of sucrose. This fungicide was chosen over the others currently allowed by the Food and Drug Administration for the reasons brought forth by Melnick et al . (1956). Sorbic acid and its salts have proved to be more eff e ctive than benzoic or proprionic acid and the flavor of the foods in which it is used is unimpaired . Deuel et al . (1954) in his studies found that sorbic acid is far less toxic than sodium benzoate . Caloric Values of the Jellies and Syrups The caloric values of the products in the final evalu ation were determined by using the figures given in Bowes and Church (1956) and are included in Tables 3 and 4 . It will be observed that the products using the synthetic sweetening agents and the ones with a low percentage of sugar are lower in calories than those prepared with sucrose only. Comparative Costs of the Jellies and Syrups In order for this research problem to be a commercial reality, as an additional outlet for fruit juices , the economics needs to be considered. Therefore, the effort was made to calculate and to establish the price (Beck, 1961 ; Hoffman, 1961) of the jellies and syrups made with 50 the synthetic sweeteners. A comparison is made here wit h those prepared with sucrose. Price per 100 lbs . jelly 65 % sucrose $6.50 22 % sucrose + 2 % cyclamate 2.59 0 . 5 % cyclamate 0 . 97 0 . 2 % cyclamate + 0.03 % saccharin 0.88 Price per 100 lbs . syrup 65 % sucrose $6.50 19 % sucrose + 0.2 % cyclamate 2.04 0 . 5 % cyclamate 0.97 0 . 2 %cyclamate + 0.03 % saccharin 0.88 SUMMARY AND CONCLUSIONS The purpose of the investigation was to study the possibilities of preparing fruit jellies and syrups sweetened with the following: sucrose and cyclamate; sorbitol and cyclamate; cyclamate and saccharin and sorbitol ; and cyclamate only, which would be similar in quality to those sweetened with sucrose only. Preliminary studies were conducted on the low caloric jellies and syrups to study the nature and behavior of the formulae using varying concentrations. Many experi ments were conducted with the four juices--apple, cherry, grape, and black raspberry--until acceptable jellies and syrups were obtained . The investigations were conducted several times to enable the validity of the results and observations to be checked. Jellies The problem of finding the proper proportion of calcium ions to low- methoxyl pectin to cause the linkage of the pectin molecules was determined to be: 1.2 grams pectin to 0.2-0.5 grams calcium cyclamate . Additional calcium ions were added from those salts normally present in the fruit juices. 52 The preliminary investigations confirmed the findings of others that a bitter taste occurs when saccharin is present in amounts above 0.05 percent. The maximum percent of calcium and sodium cyclamate was determined to be 0.5 percent, and above this level a bitter after taste became evident. The acceptable concentrations of apple, cherry, grape, and black raspberry jelly, as determined by this study, were as follows: a. 8 , 0 percent sorbitol + 0.2 percent calcium cyclamate + 0 . 3 percent sodium cyclamate b. 22 .0 percent sucrose+ 0.2 percent calcium cyclamate c. 8.0 percent sorbitol + 0.03 percent sodium saccharin + 0.2 percent calcium cyclamate d. 0.2 percent calcium cyclamate + 0 .3 percent sodium cyclamate Sucrose and sorbitol were used in combination with the synthetic sweetening agents for various reasons. The addition of these increased the percent soluble solids considerably . They also gave a more translucent appear- ance to the jellies and syrups which is associated with the highly sugared products. In order to produce a low caloric syrup similar to those prepared with sucrose, a bulking agent must be added to take the place of the sugar. Two thickening agents were tried, carboxylmethylcellulose (7HSXP), and Exchange Pectin 442. The latter thickener was preferred because 53 it did not impart an off flavor to the syrups and could be used in a lower concentration. The acceptable concentrations of sweetening agents of apple, grape , cherry, and black raspberry syrups, as determined by this study, were as follows: a. 5 . 0 percent sorbitol + 0.2 percent calcium cyclamate + 0.3 percent sodium cyclamate b. 19 . 0 percent sucrose + 0 . 2 percent calcium cyclamate c. 5 . 0 percent sorbitol + 0 .03 percent sodium saccharin + 0.2 percent c alcium cyclamate d. 0 . 2 percent calcium cyclamate + 0.3 percent sodium cyclamate Preservative Potass ium sorbate was chosen as the fungistatic agent because it did not affect the flavor. The necessity of using a fungicide was due to the low percent soluble solids which occurred in the s e products. Sensory Evaluation The low caloric j e llies and syrups were evaluated and compared with those prepared with sucrose by a trained taste pane l. In all cases, those which were low in calories (8.0 percent sorbitol + 0.2 percent calcium cycla- mate ~ 0.3 percent sodium cyclamate ; 22.0 percent sucrose 7 0.2 percent calcium cyclamate; 8.0 percent sorbitol + 0.03 percent sodium saccharin + 0 . 2 percent calcium cyclamate; 0 . 2 percent calcium cyclamate f 0.3 percent 54 sodium cyclamate; 5 . 0 percent sorbitol t 0 . 2 percent calcium cyclamate t 0 . 3 percent sodium cyclamate; 19 . 0 percent sucrose t 0.2 percent calcium cyclamate; 5.0 percent sorbitol t 0.03 percent sodium saccharin t 0 . 2 percent calcium cyclamate; 0.2 percent calcium cyclamate t 0 . 3 percent sodium cyclamate) were preferred over those sweetened with 65 percent sucrose only. An additional evaluation was done by overweight and diabetic patients in the Logan Latter-Day Saints Hospital. Those who participated preferred using the low caloric jellies. Caloric Determination The approximate caloric values of those jellies and syrups evaluated in the final observation were determined by calculations using the reference material in Bowes and Church (1956) . It was found that the jellies prepared with the synthetic sweeteners, sorbitol, and a lower percent of sucrose were 2 to 4 times lower in calories than those prepared with sucrose only . Cost The economics of this problem were studied and the cost of preparing the low caloric jellies and syrups was determined. These prices were compared with those jellies and syrups prepared with sucrose. It was found that the cost of production of the low caloric jellies and syrups ranged from approximately 4 to 6 times less than those containing sucrose only. LITERATURE CITED Alikonis, J. J. 1956. Dietetic foods, Their status and how to make them. Food Engineering 28 (3) .92-93. Anonymous. 1961 . Bulletin 435. Sunkist Growers. Anaheim, California . Anonymous. 1957 . Bulletin 102. Abbott Laboratories , Chemical Marketing Division. Chicago, Illinois . 17 p . Atlas Chemical Company. 1959. General Characteristics of Atlas polyses. Wilmington, Delaware. 15 p . Beck, K. M. 1961. Personal correspondence. . 1954 . Low calorie ingredients big booster of -----aTrie~·tetic foods. Food Engineering 26 (6) : 87~88 . 1957 . Properties of synthetic sweetening agent--cyclamate. Food Technology 11:156-158. Bell, T. A., J. L . Etchells, and A. Borg. 1959. Influ ence of sorbic acid on growth of certain species of bacteria, yeast, and filamentous fungi. Journal of Bacteriology 77:573-580. Bowes, A. , and C . F . Church. 1956. Food values of portions commonly used . 8th edition. Philadelphia , Pennsylvania . 109 p. Boyles, S., and F. B. Ebough. 1950. Emotional factors in eating and obesity. Journal of American Dietetic Association 26:430-434. Cruess, W. V. 1958. Commercial fruit and vegetable products. 4th edition. McGraw Hill Book Company, Inc., New York, N.Y . 884 p. Deuel, H. J., R. Alfin-Slater, C. S. Well, and H. F. Smyth . 1954. Harmlessness of sorbic acid as a dietry com ponent. Food Research 19 (l) :l-12. Finberg, A. J. 1955. Big strides of dietetic foods. Food Engineering 27 (12) .70-75. 56 Gerber, R. K., and D. K. Salunkhe . 1959 . Three new refreshing fruit drinks. Farm a nd Home Science, Utah State University, Logan, Utah 20 (3) : 63-64 . . 1960 . Vitamin enriched apple juice. Farm ------a~n~d Home Science, Utah State University, Logan , Utah 21 (2) : 46-48 . Hoffma n , P. R. 1961 . Personal correspondence. Jacobs, M. B. 1947 . Synthetic food adjuncts . lst edition. D. Van Nostrand Co ., New York, N.Y. 335 p . Kroll, B. J., and F. J . P i lgrim. 1961 . Sensory e valua tion of accessory foods . Journal of Food Sc ience 26 (2) : 122. Le verton, R. M. 1960. Food becomes you . lst edition. University of Nebraska Press, Lincoln, Nebraska. 93 p . Lowe , B. 1955 . Exper ime ntal cookery . 4th edition . John Wiley and Sons, Inc . , New York, N.Y. 573 p. May er, J. 1957. Physiological and nutritional aspects of obesity. Borde n's Revie w of Nutritional Research 19 (3) : 35-55 . Melnick , D. , H. W. Vahlteich, and A. Hackett. 1956. Effectiveness of sorbic acid in protecting cakes . Food Re search 21 (l) :133-145. Meyer, L . H. 1960 . Food chemistry. lst edition. Reinhold Publis hers, New York, N. Y. 385 p. Peryam, D. R., and F . J. Pilgrim. 1957 . Hedonic scale method of measuring food preferences. Food Tech nology ll (9) : 9-14. Pigman, W. W., and R. M. Goe pp . 1948 . Chemistry of carbohydrates. lst edition. Academic Press Inc . , New York , N. Y. 748 p . Salunkhe, D. K. 1955 . Sorbic acid as a preservative for apple juice. Food Technology 9:590. Sands, M. 1953. Sugarle ss jelly. Journal of American Dietetic Association 29:677. Stevenson, E . H. 1956 . Artificial Sweeteners. Journal of Ame rican Medical Association 160 (10) :875. 57 Stone, D. B . 1961. Nutrition: the forgotten art. Nutrition Review 19:1-2 . Stormont, R . T. 1951 . Cyclamate sodium . Journal of American Medical Association 145 (11) :823-824. 1953. Cyclamate calcium. Journal of American Medical Association 148 (9) : 744-745. Sunkist Growers. 1953 . LM Pectin. Anaheim, California. 20 p . Tressler, D. K., and M. A. Joslyn. 1954. Fruit and Vegetable juice production. 2nd edition . Avi Publishing Co., Inc. , New York, N. Y. 962 p. United States Department of Agriculture. 1957. How to make jellies , jams, and preserves at home. Home and Garden Bulletin 56 . 30 p. Weast, C., and C . D. Buss. 1955. Special purpose foods- some problems of development . Food Technology 9 : 53- 55. Young, C. M. 1960 . Planning the low calorie diet. American Journal of Clinical Nutrition 8:896-900. APPENDIX Table 5. Component perce ntages and acceptability evaluation of apple syrup ..-< Q) Q) C) ..... I Q) C\1 Q) Q) <=I s <=I ..-< +' +' ..... ;J ~<=I ;J ..-< rn ..... Q) o! ,..., r- ;>,I 0 "' Q) 0 s ~ ~ ... P.O +' ;J s ~ Q) 0 ...... Q) ;:l I Q) C'l Q) Q) .: s .: .., til - a> 0 Table 7. Component percentages and acceptability evaluation of grape syrup ..-< Q) Q) t) I Q) e'l Q) Q) <: s <: .... .,_, .,_, ;J ;J ..-< ~ ..-< .... o:! <: Ul .... Q) 0. 0 o:! ..., ,.-..;>,I 0 ~ Q) 0 o:! .. .,_, e;J '" Ul;..> ...... -< O.Xr ,..; (]) >. I (]) C'l (]) (]) c:: E c:: ... ,..; rn .,. ,..; ..., ..., ..... :;:J roc:: oj ... '"'>.10 .,. (]) 0 s ro oj ...... (]) P< 0 ,..; (]) P<>(,..;,..; '11oC:: rn ..., :J E E E s ro fJ);.> ..... :;:J .>: .0 (]) X 0 >. :J ..... 0 ...... ,.; ro :;:J ol :J.O rn ro (]);.> s C)Q.C) rn.o.o,..; . ..., ... .0 (),..; ..... ,..; ..... C) <1!.0 ;.>C) ... ro rn ·.-< :I: .. ;.>,..; ;EO C) ... ,..; C) '0 C) '00 ..., ... rn ro 0 ,..;ro:J o:-roww ·(]) :;:J 0 ol >. 0 >. 0 ol 0 0 ol (]) [%., 1'00::...., ~uso ....:IQ. en en uu rnu men p..rn E-<0:: % % % % % % % % % l 96.0 l.O 2.0 0 . 2 0 . 2 0 . 15 Unacceptable 2 96.0 l.O 2.0 0.3 0.3 0.15 Unacceptable 3 96.0 1.5 2 . 0 0 . 2 0.15 Unacceptable 4 95 . 0 2.0 2 . 0 0.2 0 . 3 0.15 Acceptable 5 95.0 3 . 0 2.0 0.2 0 . 05 0.15 Unacceptable 6 93.0 4.0 2.0 0 .2 0.2 0.15 Acceptable 7 93.0 4.5 2.0 0.3 0.15 Acceptable 8 96 . 0 2.0 2.0 0 . 2 0 . 04 0.15 Unacceptable 9 91.0 1.0 5.0 0.3 0.03 0.15 Acceptable 10 93.0 1.0 5 . 0 0.2 0.03 0 . 15 Acceptable ll 80.0 l.O 19.0 0.2 0 . 15 Acceptable 12 55 .0 45 . 0 Acceptable 13 45.0 55.0 Acceptable 14 35.0 65.0 Acceptable IS>,., Table 9. Component percentages and acceptability evaluation of apple jelly <0 Q) Q) c s <0 ...... ;J c .... Q) 0 >< .... Q) 0 ..... 'ftC c !/) .... s;J "'s s s !I);.> .... "';J Q)Q) >< ...... 0 ...... ;J "'<1! :::l..Cs "' !/) <1! Q).-l;.> s .-lO Q) ...... >< .0 o...;"' ...... 0 oi.O ;.>Q)O 0.·.-1 ::.lO 0 0 ..... 0 "00 "00 >< .... ::.l >< .... >< !/) c "' 0 O.;J <1! · Q) ·Q) ;J 0 O» 0"' 0 0 "' <1! Q) <(>-:> ....10. :x:o. (/) (/) uu"' » tllU (/)(/) O.tll E-<0.1>: "'"' "' % % % % % % % % % % l 48.0 48.0 1 . 2 2 .0 0.2 0 . 15 Unacceptable 2 48.0 48.0 1.2 2 . 0 0 .2 0 . 1 0 . 15 Unacceptable 3 48.0 48.0 1.2 2 . 0 0.2 0 .2 0.15 Acceptable 4 48.0 48 . 0 1.2 2.0 0.2 0.3 0.15 Acceptable 5 48.0 48.0 1.2 2 . 0 0.3 0 .3 0.15 Unacceptable 6 48 . 0 48.0 1 .2 2.0 0.2 0 . 5 0 . 15 Unacceptable 7 48 . 0 48 . 0 1.2 2.0 0.2 0.2 0.05 0.15 Unacceptable 8 93.0 1.2 5 . 0 0.2 0.3 0.15 Acceptable 9 90.0 1.2 8 . 0 0 . 2 0.3 0.15 Acceptable 10 90.0 1 .2 8.0 0.2 0.03 0.15 Acceptable 11 98 . 0 1.2 0.2 0.3 0.15 Acceptable 12 76.0 1.2 22 .0 0.2 0.15 Acceptable 13 30.0 20 . 0 50 .0 Acceptable 14 25.0 20.0 55.0 Acceptable 15 15.0 20.0 65.0 Acceptable wa> Table 10. Component percentages and acceptability e valuation of cherry jelly (J:) (I) (I) a (J:) ...... , ...., ..... ::s= a ..... (I) o! ' ::s 1-< (I) 1-< ...... 0 ...... o!= =::s o!= ::s.a= " rn o! (!) .-<;..> 1-< <.l (I) . ...., . ...., 1-< .0 (.) .-< ...... (.) o!.O ...., (I)(.) (I) ...... , (.) (.) ...., .. rn a o1 1-<= ::E<.l ::E<.l 1-< ..... ""' (.) ""'(.) 0 .a ::s o! ·(I) ·(I) ::s 0 o! » 0 » 0 o! 0 0 o! o! (I) .... u.., "' ..:lP.. :X:P.. en en uu rnu men p..cn 1'- 0> ol>- Table 11. Component percentages and acceptability evaluation of grape jelly Q) tJ ..... <0 Q) Q) 0 s ;J <0 ...... +' +' ..... ;J 0 ro ..., .... Q) 0 s ro ro ...... Q) 0 ...... ~0 c: Ul +' ;J s s s s ro Ul+' ..... ;J Q) ...... 0 ...... ro :::> ro ::>..C:: oo ro Q) .-<+' e 0. Q) ·+' ·+' .... .0 C).-< ...... -< ..... tJ ro .o +'Q)tJ .... ro +' :::. tJ :::. tJ tJ ...... -< tJ "0 tJ "0 tJ +' .... oo o ro 0 .... ro •Q) ·Q) ;J 0 ro;., 0 ;., o ro 0 0 ro ro aJ ~ t;> '"' ...:lO. :r:o. rn rn uu rnu rnrn o.rn t-<0.!>: % % % % % % % % % % l 48.0 48 . 0 1.2 2.0 0.2 0.15 Unacceptable 2 48.0 48.0 1.2 2.0 0.2 0.1 0.15 Unacceptable 3 48.0 48.0 1.2 2.0 0.2 0.2 0.15 Acceptable 4 48.0 48.0 1.2 2 .0 0.2 0.3 0.15 Acceptable 5 48.0 48 .0 1.2 2 .0 0.3 0.3 0.15 Unacceptable 6 28.0 28.0 1.2 2 .0 0.2 0.5 0.15 Unacceptable 7 48.0 48.0 1 . 2 2 . 0 0.2 0.2 0.05 0.15 Unacceptable 8 93.0 1.2 5 . 0 0.2 0.3 0.15 Acceptable 9 90 . 0 1.2 8.0 0.2 0.3 0.15 Acceptable 10 90.0 1.2 8.0 0.2 0.03 0 . 15 Acceptable ll 98.0 1 . 2 0.2 0.3 0 . 15 Acceptable 12 76 . 0 1.2 22 .0 0 . 2 0 . 15 Acceptable 13 30.0 20 .0 50.0 Acceptable 14 25.0 20.0 55 .0 Acceptable 15 15.0 20 . 0 65.0 Acceptable en c.n Table 12. Component percentages and acceptability evaluation of black raspberry jelly I Q) .-< 0.0 Q) Ul ..... a> a> 67 JELLY SCORE CARD Name ------Samples Date______1 2 3 4 Color 1 . Characteristic of the fruit. 2. Clear and bright . Free from discoloration. Flavor 1. Characteristic of the frui~ Set 1. Consistency a. Holds shape when un molded, settling slightly . Quivers when plate is moved . b. Cuts easily, leaving sharp angles . c. Spreads easily, yet is not syrupy. 2. Texture a. Smooth and uncurdled. Free from crystals. b . Tender, not tough or gummy. COMMENTS: Preference 4 Samples 1 2 3 DIRECTIONS : Taste the jelly by itself, not on the crackers. Use the crackers and the water in between each sample . Eat all of the samples on your plate. Evaluate from 1 to 4, with !-excellent and 4-poor. 68 SYRUP SCORE CARD Name______ Date______ Samples l 2 3 4 Color l. Characteristic of the fruit . 2. Clear and bright . Flavor l. Characteristic of the frui~ 2. Sweetness or tartness (please indicate sweetness or tartness for each sample). Consistence l. Pours easil y. 2. Is not too thin or too thick. Texture l. Smooth and uncurdled . 2 . Free from crystals. COMMENTS: Preference Samples l 2 3 4 DIRECTIONS : Taste the syrup by itself , not on the crackers. Use the crackers and the water in between each sample . Eat all of the samples on your plate. Evaluate from l to 4 , with !-excellent, 2-good, 3-fair , and 4-poor. 69 HEDONIC SCALE Name ______Date------ Sample __ Sample__ Sample__ Sample__ _ 9 . Like Like Like Like Extremely Extremely Extremely Extremely 8. Like Like Like Like Very Much Very Much Very Much Very Much 7. Like Like Like Like '!.fO'iier ate l y '!.fO'iier ate l y 'MOcrerately '!.fOiiEi r ate l y 6. Like Like Like Like "'STI'gh tl y STightly "STI'ghtly STightly 5 . Neither Like Neither Like Neither Like Neither Like Nor Dislike Nor Dislike Nor Dislike Nor Dislike 4. Dislike Dislike Dislike Dislike Slightly Slightly Slightly Slightly 3 . Dislike Dislike Dislike Dislike Moderately Moderately Moderately Moderately 2. Dislike Dislike Dislike Dislike Very Much Very Much Very Much Very Much l . Dislike Dislike Dislike Dislike Extremely Extremely Extremely Extremely Comments Comments Comments Comments Directions : Completely encircle the category which best describes your reaction to the sample written above the column. Then under Comments give your reasons f or r ati ng the sample as you did.