Abstract：
: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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Pérez-Herrera A,Martínez-Gutiérrez GA,León-Martínez FM,Sánchez-Medina MAdoi
10.1016/j.foodchem.2019.125141subject
Has Abstractpub_date
2020-01-01 00:00:00pages
125141eissn
0308-8146issn
1873-7072pii
S0308-8146(19)31247-6journal_volume
302pub_type
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