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

[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 produce...

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Detalles Bibliográficos
Autores: Muñoz-Almagro, Nerea, Garrido-Galand, Sara, Taladrid, Diego, Moreno-Arribas, M. Victoria, Villamiel, Mar, Montilla, Antonia
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/303083
Acceso en línea:http://hdl.handle.net/10261/303083
Access Level:acceso abierto
Palabra clave:Consumer acceptability
Low-methoxyl sunflower pectin
Low-sugar-added jam
Rheological properties
Sensory properties
Descripción
Sumario:[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.

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