Journal
FOOD CHEMISTRY
Volume 136, Issue 1, Pages 109-115Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.07.039
Keywords
Reduced-sugar pomegranate juice jelly; Peel pomegranate extract; Antioxidant activity
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In the present study, the production of a reduced-sugar pomegranate juice jelly supplemented with an aqueous extract of pomegranate peel (PE) is described. Influence of different carbohydrate polymers (guar (G), xanthan (X) and tragacanth (T) gums) on rheological properties was studied. Combination GXT presented the most similar rheological behaviour to commercial jelly. Jelly (J) and jelly with PE (JE) were stored at 4 degrees C over an 8 week period for physical, chemical, antioxidant, microbiological and sensory analysis. J and JE showed similar values for degrees Brix, colour and Aw, though the pH of JE was lower than J. Thiol and phenolic compounds were higher in JE than in J. Antioxidant activity (radical scavenging activity and autoxidation of linoleic acid) was higher in JE than in J at 0 weeks, and were decreasing with time. Pomegranate juice with additives was generally less accepted than J and JE. (C) 2012 Elsevier Ltd. All rights reserved.
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