الفهرس 
Material and methodsOnly 14 pages are availabe for public view
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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.