الفهرس | Only 14 pages are availabe for public view |
Abstract This study was c~rried out mainly to formulate some jellieS for diabetics and to follow the changes in their quality and composition during processing and storage. In this investigation the acceptability and quality of dietetic fruit jellies prepared with rhe ~se. of several sweeteners (fructose. aspartame. acesulfame-K and their mixtures which do not require insulin for their metabolism, different kinds of juiceS (”Balady” orange. citrus blend. and strawberry juices) and thickening agents (pectin & gelatin) we re evalua ted. The results obtained are as follows: 1. The chemical and physical properties of strawberry. ”Balady” orange and citrus blend juiceS were determined. 2. The chemical analysis of different kinds of jellies after pr?ceSsing and during storage- for six months at 5°C.l were ca rried ou t : a. Total soluble solids in jellies sweetened with sucrose were higher than that sweetened with fructose whereas jellieS sweeted with micture of fructose and aspa-rtame (APM) or acessulfame-K. APM or APM and acesul.fame-K mixture were lower in total soluble solids. b. The percentage of red~cing sugars for treatment sweetened with fructose was higher than that sweetened with APM or acesulfame-K ~nd increased durtng-srorage• c. The total acidity for all jellies treatments were nearly similar but during storage it increased in jellies with pectin more than in jellieS with gelatin.d. Garotenoids and anthocyanins in all jellies were not affected significantly by processing by processing. while decreased during storage. e. The decrease percentage of transmission for all treatments increase during storage. 3. High performance liquid chromatography were used determine the APM and its decrease during storage period. 4. Organoliptic evaluation was used to test the consumer preference in respect to the e.ffect of different processing techniques and storage period on quality attributes of all jellies treatments. Significant test was carried out to obtain least Significant degree (L.S.O.) between treatments. 5. The (CFU/g) for mold and yeast less than 10 for all jellies treatments during storage whereas the (CFU/g) for total bacteria count less than 30 for all jellies treatments a fte r storage pe riod • 6. The diet prepared jellies were varied for its calories. sucrose· treatments has the high K/cal. per gram whereas APM or mixture of APM and acesulfame-K has the lowest X/cal per gram. |