The effect of the presence of seeds on the nutraceutical, sensory and rheological properties of Physalis spp. Fruits jam: A comparative analysis.

Food Chem

Departamento de Ingeniería Química y Bioquímica, Tecnologico Nacional de México/Instituto Tecnológico de Oaxaca. Av. Ing. Víctor Bravo Ahuja No. 125 Esq. Calz. Tecnológico, C.P. 68030 Oaxaca, Mexico. Electronic address:

Published: January 2020

Four jams were made using two wild species of Physalis spp., two containing seeds (P1WS and P2WS) and two without seeds (P1WHS and P2WHS). Physicochemical, nutraceutical and rheological properties of the jams were determined and a sensory evaluation made. P1WS and P2WS jams had lower carbohydrates contents, reducing sugars and calories, and higher fiber contents than P1WHS and P2WHS. The presence of seeds in the jams increased phenols and flavonoids. However, the seedless jams had better sensory acceptance. The dynamic rheological testing indicated a gel-like behavior (G'>G'') in whole jams. Also, shearing flow testing showed shear-thinning and thixotropic behaviors, which are shared characteristics with others fruit jams, such as mango or gabiroba. The presence of seeds in the jam affected directly yield stress, apparent viscosity, hysteresis area, and viscoelastic parameters, which were described in the sensory analysis as a "less desirable texture". The use of seeds from wild species of Physalis spp., increased the nutritional value of jam. However, it would be necessary to improve consumer acceptance through technological processes prior to marketing.

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http://dx.doi.org/10.1016/j.foodchem.2019.125141DOI Listing

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