Use of natural low-methoxyl pectin from sunflower by-products for the formulation of low-sucrose strawberry jams.

ABSTRACT:

Background

Due to the increasing incidence of obesity and cardiovascular diseases, consumers are demanding products with lower sugar content. In this sense, the reformulation of traditional foods with improved, safe and tasty ingredients is arousing a huge interest. Jams are conventionally produced with elevated amounts of sucrose, which increase the glycaemic index and must be avoided in certain kinds of consumers.

Results

This paper describes for the first time the elaboration of strawberry jams using low-methoxyl pectins from sunflower by-products, which allowed the addition of low amounts of sucrose (10-30%). These jams were compared with best-selling commercial samples. An in-depth physicochemical, compositional, sensorial and rheological characterization was carried ou

SUBMITTER: Munoz-Almagro N 

PROVIDER: S-EPMC9540613 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature