TY - JOUR
T1 - The effect of the presence of seeds on the nutraceutical, sensory and rheological properties of Physalis spp. Fruits jam
T2 - A comparative analysis
AU - Pérez-Herrera, Aleyda
AU - Martínez-Gutiérrez, Gabino A.
AU - León-Martínez, Frank M.
AU - Sánchez-Medina, Marco A.
N1 - Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2020/1/1
Y1 - 2020/1/1
N2 - Four jams were made using two wild species of Physalis spp., two containing seeds (P1WS and P2WS) and two without seeds (P1WHS and P2WHS). Physicochemical, nutraceutical and rheological properties of the jams were determined and a sensory evaluation made. P1WS and P2WS jams had lower carbohydrates contents, reducing sugars and calories, and higher fiber contents than P1WHS and P2WHS. The presence of seeds in the jams increased phenols and flavonoids. However, the seedless jams had better sensory acceptance. The dynamic rheological testing indicated a gel-like behavior (G'>G'') in whole jams. Also, shearing flow testing showed shear-thinning and thixotropic behaviors, which are shared characteristics with others fruit jams, such as mango or gabiroba. The presence of seeds in the jam affected directly yield stress, apparent viscosity, hysteresis area, and viscoelastic parameters, which were described in the sensory analysis as a “less desirable texture”. The use of seeds from wild species of Physalis spp., increased the nutritional value of jam. However, it would be necessary to improve consumer acceptance through technological processes prior to marketing.
AB - Four jams were made using two wild species of Physalis spp., two containing seeds (P1WS and P2WS) and two without seeds (P1WHS and P2WHS). Physicochemical, nutraceutical and rheological properties of the jams were determined and a sensory evaluation made. P1WS and P2WS jams had lower carbohydrates contents, reducing sugars and calories, and higher fiber contents than P1WHS and P2WHS. The presence of seeds in the jams increased phenols and flavonoids. However, the seedless jams had better sensory acceptance. The dynamic rheological testing indicated a gel-like behavior (G'>G'') in whole jams. Also, shearing flow testing showed shear-thinning and thixotropic behaviors, which are shared characteristics with others fruit jams, such as mango or gabiroba. The presence of seeds in the jam affected directly yield stress, apparent viscosity, hysteresis area, and viscoelastic parameters, which were described in the sensory analysis as a “less desirable texture”. The use of seeds from wild species of Physalis spp., increased the nutritional value of jam. However, it would be necessary to improve consumer acceptance through technological processes prior to marketing.
KW - Anthocyanin
KW - Fiber
KW - Jam
KW - Phenols
KW - Physalis spp.
KW - Rheology
KW - Seeds
KW - Sensory evaluation
UR - http://www.scopus.com/inward/record.url?scp=85070380368&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2019.125141
DO - 10.1016/j.foodchem.2019.125141
M3 - Artículo
C2 - 31416000
SN - 0308-8146
VL - 302
JO - Food Chemistry
JF - Food Chemistry
M1 - 125141
ER -