Rheological, textural and spectral characteristics of sorbitol substituted mango jam |
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Authors: | Santanu Basu U.S. ShivhareT.V. Singh V.S. Beniwal |
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Affiliation: | a University Institute of Chemical Engineering and Technology, Punjab University, Chandigarh 160014, India b Department of Chemistry, Punjab University, Chandigarh 160014, India c Department of Pharmaceutical Technology, National Institute of Pharmaceutical Education and Research, SAS Nagar (Mohali), Punjab 160062, India |
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Abstract: | Full replacement of sucrose with sorbitol is feasible in mango jam manufacturing. Dynamic rheological tests characterized mango jam manufactured with sucrose/sorbitol as a weak gel. Mango jam did not follow Cox-Merz or modified Cox-Merz rule. The storage- and loss- moduli increased with sucrose concentration up to 60%, but decreased at higher sucrose concentrations. Gel strength decreased with increasing sorbitol concentration because of weaker junction zones in pectin gel network. FTIR spectra revealed that C-O and C-C stretching vibrations are indicators of the gel strength because pectin polymeric chain network formation in fruit jam is due to hydrogen bonding and hydrophobic interactions. |
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Keywords: | Jam Rheology Texture FTIR Sorbitol |
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