• 제목/요약/키워드: low sugar wild vine jam

검색결과 1건 처리시간 0.014초

당과 펙틴이 저당 머루잼의 품질특성에 미치는 영향 (Effects of Sugars and Pectin on the Quality Characteristics of Low Sugar Wild Vine (Vitis coignetiea) Jam)

  • 김문정;윤석후;정문웅;최은옥
    • 한국식품조리과학회지
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    • 제24권2호
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    • pp.206-211
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    • 2008
  • This study investigated the feasibility of manufacturing a low-sugar wild vine jam by examining viscosity, water content, and pH, as affected by sugar and pectin content. The jams were prepared by adding various amounts of sucrose, glucose, or fructose (1.89 M, 2.34 M, 2.63 M, or 2.92 M) and/ or pectin (0%, 0.3%, 0.5%, 0.8%, or 1%) to wild vine juice and heating at $90^{\circ}C$ for 3 hrs. A higher viscosity was shown for the jam manufactured with sucrose as compared to those made with glucose or fructose, and the greater the sucrose level the higher the viscosity of the jam. The jam with 50% reduced sugar content showed a similar viscosity to the control jam, which contained only 2.92 M sucrose, when the sugar was co-added with pectin at 0.5% for the low sucrose jam, and at 0.8% for the low glucose or low fructose jams, respectively. The water content of the low sucrose jam was lower than that of the low glucose or low fructose jams, and adding pectin had no significant effect on the water content of the low sugar jam. The pH levels of the jams were not significantly different, regardless of the type and concentration of sugar, temperature, or pectin addition, and ranged between 3.6 and 3.8. Overall, the results clearly show that wild vine jam with 50% reduced sugar content and having the same viscosity as control jam, can be manufactured when pectin and sugar are added together.