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X Demographics
Mendeley readers
| Title |
Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace
|
|---|---|
| Published in |
Food Chemistry, June 2017
|
| DOI | 10.1016/j.foodchem.2017.06.045 |
| Pubmed ID | |
| Authors |
Miona Belović, Aleksandra Torbica, Ivana Pajić-Lijaković, Jasna Mastilović |
| Abstract |
In this study, four jam formulations were developed, starting with the basic formulation (Jam 1) containing sucrose and without added pectin. Sucrose was partially (50%) replaced by stevioside in formulations of Jam 2 and 3, while in Jam 4 sucrose was completely replaced by fructose and stevioside, making this formulation suitable for diabetic patients. Jam formulations 1 and 2, prepared without added pectin, were thermally stable in the temperature range of 25-90°C, which indicate their potential use as fruit fillings. Jam formulations 3 and 4 were assessed by the sensory panel as more spreadable since tomato pomace particles are incorporated in pectin network which acts as a lubricant. Jam formulations were characterized by a lower total carbohydrate content (17.23-43.81%) and lower energy value (87.1-193.7kcal/100g) when compared to commercial products. Tomato pomace jams contained 15-20 times more dietary fibre than commercial apricot jam. |
X Demographics
The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 143 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 143 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 21 | 15% |
| Student > Ph. D. Student | 17 | 12% |
| Student > Bachelor | 13 | 9% |
| Student > Doctoral Student | 8 | 6% |
| Researcher | 8 | 6% |
| Other | 15 | 10% |
| Unknown | 61 | 43% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 33 | 23% |
| Engineering | 11 | 8% |
| Chemistry | 6 | 4% |
| Biochemistry, Genetics and Molecular Biology | 5 | 3% |
| Chemical Engineering | 5 | 3% |
| Other | 11 | 8% |
| Unknown | 72 | 50% |