Desamerization of Bitter Jam: Biochemical and Sensory Quality
This work consists of studying the influence of the desamerization of the mesocarpe on the chemical composition and the sensorial quality of the jam, based on the bitter orange. The results of the various analysis show that desamerization decreases acidity, sugars, protein, and bioactive compound le...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/8178059 |
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| _version_ | 1850225709110263808 |
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| author | Samira Lagha-Benamrouche Terkia Benaissa Rezki Sadoudi |
| author_facet | Samira Lagha-Benamrouche Terkia Benaissa Rezki Sadoudi |
| author_sort | Samira Lagha-Benamrouche |
| collection | DOAJ |
| description | This work consists of studying the influence of the desamerization of the mesocarpe on the chemical composition and the sensorial quality of the jam, based on the bitter orange. The results of the various analysis show that desamerization decreases acidity, sugars, protein, and bioactive compound levels (carotenoids, polyphenols, and vitamin C), but desamerized jams still remain an important source of antioxidant compounds with antioxidant potential in the diet. Concerning the sensory analysis of the jams, the results show that the jam desamerized with water presents the same bitterness as the bitter jam and that the salt significantly reduces the bitterness of the jams. |
| format | Article |
| id | doaj-art-5b855b33c804463d9211badea8fdf497 |
| institution | OA Journals |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-5b855b33c804463d9211badea8fdf4972025-08-20T02:05:16ZengWileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/81780598178059Desamerization of Bitter Jam: Biochemical and Sensory QualitySamira Lagha-Benamrouche0Terkia Benaissa1Rezki Sadoudi2Laboratory of Biochemistry, Biophysics, Biomathematics and Scientometry (3BS Laboratory), Faculty of Nature and Life Sciences, Abderahmane Mira University, Bejaia 06000, AlgeriaDepartment of Biology, Faculty of Sciences, M’Hamed Bougara University, Boumerdes 035000, AlgeriaDepartment of Biology, Faculty of Sciences, M’Hamed Bougara University, Boumerdes 035000, AlgeriaThis work consists of studying the influence of the desamerization of the mesocarpe on the chemical composition and the sensorial quality of the jam, based on the bitter orange. The results of the various analysis show that desamerization decreases acidity, sugars, protein, and bioactive compound levels (carotenoids, polyphenols, and vitamin C), but desamerized jams still remain an important source of antioxidant compounds with antioxidant potential in the diet. Concerning the sensory analysis of the jams, the results show that the jam desamerized with water presents the same bitterness as the bitter jam and that the salt significantly reduces the bitterness of the jams.http://dx.doi.org/10.1155/2018/8178059 |
| spellingShingle | Samira Lagha-Benamrouche Terkia Benaissa Rezki Sadoudi Desamerization of Bitter Jam: Biochemical and Sensory Quality Journal of Food Quality |
| title | Desamerization of Bitter Jam: Biochemical and Sensory Quality |
| title_full | Desamerization of Bitter Jam: Biochemical and Sensory Quality |
| title_fullStr | Desamerization of Bitter Jam: Biochemical and Sensory Quality |
| title_full_unstemmed | Desamerization of Bitter Jam: Biochemical and Sensory Quality |
| title_short | Desamerization of Bitter Jam: Biochemical and Sensory Quality |
| title_sort | desamerization of bitter jam biochemical and sensory quality |
| url | http://dx.doi.org/10.1155/2018/8178059 |
| work_keys_str_mv | AT samiralaghabenamrouche desamerizationofbitterjambiochemicalandsensoryquality AT terkiabenaissa desamerizationofbitterjambiochemicalandsensoryquality AT rezkisadoudi desamerizationofbitterjambiochemicalandsensoryquality |