RHEOLOGICAL AND SENSORY EVALUATION OF LOW SOLUBLE SOLID JAMS WITH DIFFERENT HYDROCOLLOIDS OBTAINED FROM POWDER FORMULATIONS

Abstract

The subject of this issue was to develop formulations for home making of low sugar jams for diabetics, with different hydrocolloids and sugar substitutes. Twenty-two different hydrocolloids have been tested as well as six sweeteners. Model gels obtained from pectin, gums or from both in association, were previously rheologically evaluated for fluidity, viscosity, and gel strength, so as to obtain associations with better profile. Powder formulations for jams have been developed from sixteen selected model gels, tested with pineapple, strawberry, mango, peach and apple. The free calcium level of the fruits was evaluated by atomic absorption spectrometry. The jams were prepaired in open vessels in such way that the final concentration was 25 to 30% of soluble solids and 55% of fruit. The jams were submited to the same rheological evaluations as the gels. The jams sweetened with aspartame were sensorially evaluated by hedonic flavour scale. The domestic preparation of jams using the developed powder formulations has been tested by volunteers from Associação do Diabético Carente do Paraná. The fluidity, viscosity and gel strength values demonstrated that the use of hydrocolloids isolated or in association with low methoxyl pectin, which is generally used isolated in most of the industries, allows improvement of the rheological properties. The viability of jam preparation from powder formulation as well as the good quality of the final product regarding flavour, appearance and texture have been stablished.