Production and Shelf-Life of Low Sucrose Lime Juice Papaya Jam
DOI:
https://doi.org/10.3923/pjn.2013.870.878Keywords:
Konjac flour, lime, low ester pectin, low sucrose jam, papayaAbstract
Consumers are becoming more aware of the deleterious effects of a high-sucrose diet. This research developed low sucrose jam from ripe papaya meat and green lime juice. The shelf-life was studied: (A) in a refrigerator, (B) at room temperature with preservatives added and (C) at room temperature with steaming after filling. The developed jam was composed of 32% papaya, 8% lime juice, 0.55% low ester pectin, 0.5% konjac flour, 9% glucose syrup, 0.03% salt and 0.01% calcium lactate and consisted of 52.10% moisture, 45.61% total carbohydrate, 0% fat and 1.52% dietary fiber with only 7.71x105 J/100 g. It contained 36.46% sucrose, 46°B total soluble solids and had a pH of 3.22. The average sensory evaluation score was moderate preference and 79.31% of consumers liked it. The shelf-life of jam from A and B methods was more than six months but the C method was only five months.
References
Abdullah, A. and T.C. Cheng, 2001. Optimization of reduced calorie tropical mixed fruits jam. Food Qual. Prefer., 12: 63-68.
Aina, J.O. and A.A. Adesina, 1990. Quality attributes of jams from low-usage tropical fruits. Food Chem., 40: 345-351.
Akesowan, A., 1996. Low calorie jam and jelly product made from bulk flour. King Mongkut's Agri. J., 14: 37-44.
Cunniff, P. and AOAC, 1995. Official Methods of Analysis of AOAC International. 16th Edn., Association of Official Agricultural Chemists International, Rockville, Maryland, ISBN: 9780935584547.
AOAC, 2000. Official Methods of Analysis of AOAC International. In: Agriculture Chemical: Contaminants Drugs, Horwitz, W. (Ed.). 17th Edn., AOAC., Maryland, USA.
Apovian, C.M., 2004. Sugar-sweetened soft drinks, obesity and type 2 diabetes. JAMA., 292: 978-979.
Argin-Soysal, S., P. Kofinas and Y.M. Lo, 2009. Effect of complexation conditions on xanthan-chitosan polyelectrolyte complex gels. Food Hydrocolloids, 23: 202-209.
Arvill, A. and L. Bodin, 1995. Effect of short-term ingestion of konjac glucomannan on serum cholesterol in healthy men. Am. J. Clin. Nutr., 61: 585-589.
Atkinson, F.E. and C.C. Strachan, 1941. Candying of fruit in B.C. with special reference to cherries. Fruit Prod. J., 20: 132-310.
Badrie, N. and A. Barbaste, 2000. Development of processing technology and quality evaluation of papaya (Carica papaya) cheese on storage. J. Food Sci. Tech., 37: 261-264.
Bennett, R.W. and G.A. Lancette, 2001. Staphylococcus aureus. In: FDA Bacteriological Analytical Manual, Hammack, T.S., P. Feng, K. Jinneman, P.M. Regan, J. Kase, P. Orlandi and W. Burkhardt (Eds.). Chapter 12, AOAC International, Gaithersburg, MD.
Buettner, G.R. and P.L. Moseley, 1993. EPR spin trapping of free radicals produced by bleomycin and ascorbate. Free Radic Res. Commun., 19: S89-S93.
Carre, M.H. and D. Haynes, 1922. The estimation of pectin as calcium pectate and the application of this method to the determination of the soluble pectin in apples. Biochem. J., 16: 19-60.
Ceriello, A., N. Bortolotti, E. Motz, C. Pieri and M. Marra et al., 1999. Meal-induced oxidative stress and low-density lipoprotein oxidation in diabetes: The possible role of hyperglycemia. Metabol. Clin. Exp., 48: 1503-1508.
Chaplin, M., 2012. Pectin. http://www1.lsbu.ac.uk/water/hypec.html.
Dewanto, V., X. Wu, K.K. Adom and R.H. Liu, 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agric. Food Chem., 50: 3010-3014.
Diop, P.A., D. Franck, P. Grimm and C. Hasselmann, 1988. High-performance liquid chromatographic determination of vitamin C in fresh fruits from West Africa. J. Food Compos. Anal., 1: 265-269.
Doi, K., M. Matsuura, A. Kawara and S. Baba, 1979. Treatment of diabetes with glucomannan Konjac mannan. Lancet, 1: 987-988.
Farahnaky, A., S. Ansari and M. Majzoobi, 2010. The effects of glucose syrup and glycerol on some physical properties of dried figs. J. Texture. Stud., 41: 633-650.
Feng, P., S.D. Weagant and M.A. Grant, 2002. Enumeration of Escherichia coli and the coliform bacteria. Bacteriol. Analy. Manu., 8: 102-135.
Gross, L.S., L. Li, E.S. Ford and S. Liu, 2004. Increased consumption of refined carbohydrates and the epidemic of type 2 diabetes in the United States: An ecologic assessment. Am. J. Clin. Nutr., 79: 774-779.
Harirutsaree, S. and S. Keeratipibul, 1995. Extraction of carotenoids from tangerine citrus reticulate blanco peel. Proceedings of the 33rd Kasetsart University Annual Conference: Fisheries, Science, Engineering, Agro Industry, Education, Humanities, Social Sciences, Resource and Environmental Management, January 30-February 1, 1995, Bangkok, Thailand, pp: 331-338.
Harnkarnsujarit, N. and S. Charoenrein, 2011. Effect of water activity on sugar crystallization and β-carotene stability of freeze-dried mango powder. J. Food Eng., 105: 592-598.
Hjerde, T., O. Smidsrod, B.T. Stokke and B.E. Christensen, 1998. Acid hydrolysis of K- and e-carrageenan in the disordered and ordered conformations: Characterization of partially hydrolyzed samples and single-stranded oligomers released from the ordered structures. Macromolecules, 31: 1842-1851.
Johnson, A.H. and M.S. Peterson, 1974. Encyclopedia of Food Technology. Avi Pub. Co., Westport, Connecticut, ISBN-13: 9780870551574, pp: 167 168.
Kaaks, R. and A. Lukanova, 2001. Energy balance and cancer: The role of insulin and insulin-like growth factor-I. Proc. Nutr. Soc., 60: 91-106.
Kato, K. and K. Matsuda, 1969. Studies on the chemical structure of konjac mannan part I. Isolation and characterization of oligosaccharides from the partial acid hydrolyzate of the mannan. Agric. Biol. Chem., 33: 1446-1453.
Katsuraya, K., K. Okuyama, K. Hatanaka, R. Oshima, T. Sato and K. Matsuzaki, 2003. Constitution of konjac glucomannan: Chemical analysis and 13C NMR spectroscopy. Carbohydr. Polym., 53: 183-189.
Kouzou, A., 1982. Papaya jam containing sliced orange. Patent of Japan No. JP1982138347. http://www.sumobrain.com/patents/jp/Papaya-jam-containing-sliced-orange/JP57138347.html.
Luna-Guzam, I. and D.M. Barrett, 2000. Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes. Postharvest Biol. Technol., 19: 61-72.
Maier, H., M. Anderson, C. Karl, K. Magnuson and R.L. Whistler, 1993. Guar, Locust Bean Gum, Tara and Fenugreek Gums. In: Industrial Gums, Whistler, R.L. and N.J. BeMiller (Eds.). Academic Press Inc., New York, USA., pp: 187-226.
May, C.D., 1990. Industrial pectins: Sources, production and applications. Carbohydr. Polymers, 12: 79-99.
Ministry of Health, 2000. Jam, jelly and marmalade in the sealed container. Notification of the Ministry of Public Health No. 213, Thailand.
Munzuroglu, O., F. Karatas and H. Geckil, 2003. The vitamin and selenium contents of apricot fruit of different varieties cultivated in different geographical regions. Food Chem., 83: 205-212.
Nagy, S. and J.M. Smoot, 1977. Temperature and storage effects on percent retention and percent U.S. recommended dietary allowance of vitamin C in canned single-strength orange juice. J. Agric. Food Chem., 25: 135-138.
Nishinari, K., P.A. Williams and G.O. Phillips, 1992. Review of the physic-chemical characteristics and properties of konjac mannan. Food Hydrocolloids, 6: 199-222.
Nitimongkonchai, N., 2002. Product development of Leb Mu Nang jam with konjac flour. Proceedings of the 40th Kasetsart University Annual Conference: Plants, Agricultural Extension and Communication, February 4-7, 2002, Bangkok, Thailand, pp: 399-404.
Padayatty, S.J., A. Katz, Y. Wang, P. Eck and O. Kwon et al., 2003. Vitamin C as an antioxidant: Evaluation of its role in disease prevention. J. Am. Coll. Nutr., 22: 18-35.
Palaniraj, A. and V. Jayaraman, 2011. Production, recovery and applications of xanthan gum by Xanthomonas campestris. J. Food Eng., 106: 1-12.
Pearson, D., 1976. The Chemical Analysis of Foods. Churchill Livingstone, London, New York, pp: 142-151.
Poiana, M.A., E. Alexa and C. Mateescu, 2012. Tracking antioxidant properties and color changes in low-sugar bilberry jam as effect of processing, storage and pectin concentration. Chem. Central J.
Rattanakoson, P., V. Prasatsri, R. Siriyan and P. Buara, 2007. Development of papaya fruits and papaya products processing. Agric. Sci. J., 38: 353-356.
Rhodehamel, E.J. and S.M. Harmon, 2001. Bacteriological analytical manual online. http://www.911emg.com/Ref%20Library%20ERG/FDA%20Bacteriological%20Analysis.pdf.
Schulze, M.B., J.E. Manson, D.S. Ludwig, G.A. Colditz, M.J. Stampfer, W.C. Willett and F.B. Hu, 2004. Sugar-sweetened beverages, weight gain and incidence of type 2 diabetes in young and middle-aged women. J. Am. Med. Assoc., 292: 927-934.
Sharma, I., R.K. Kaul and B. Anju, 2008. Effect of different treatment combinations of guava and papaya on quality and storability of ready-to-serve beverages. J. Res. Skuast J., 7: 1-8.
Shen, D., C. Wan and S. Gao, 2010. Molecular weight effects on gelation and rheological properties of konjac glucomannan-xanthan mixtures. J. Polym. Sci. Part B: Polym. Phys., 48: 313-321.
Shima, K., M. Tabata, A. Tanaka and Y. Kumahara, 1982. Effect of dietary fiber (guar gum and konjac powder) on diabetic control. Nutr. Rep. Int., 26: 297-302.
Singh, S., S. Jain, S.P. Singh and D. Singh, 2009. Quality changes in fruit jams from combinations of different fruit pulps. J. Food Proc. Preserv., 33: 41-57.
Snoeren, H.M., T.A.J. Payens, T.H.M. Snoeren, T.A.J. Payens, J. Jeunink and P. Both, 1975. Electrostatic interaction between k carrageenan and k casein. Milchwissenschaft, 30: 393-396.
Srisamatthakarn, P., T. Chanrittisen and P. Manochai, 2005. Effect of Konjac flour and carrageenan on the quality of Makiang (Cleistocalyx nervosum var. paniala) jelly. Proceedings of the Conference of Thai Resources: Connection of all Things, October 20 22, 2005, Thailand, pp: 302-308.
Teangpook, C., C. Sikkhamondhol and S. Chittrepol, 2004. Development of papaya jam for commercial scale. Food J., 34: 64-76.
Terasawa, F., K. Tsujl, E. Tsuji, S. Oshima, S. Suzuki and M. Seki, 1979. The effect of Konjac flour on the blood Lipids in elderly subjects. Jpn. J. Nutr., 37: 23-28.
Tye, R.J., 1991. Konjac flour: Properties and applications. Food Technol., 45: 82-92.
Tomio, T., 1989. Papaya pickle, papaya bean jam utilizing said pickle and preparation of papaya bean jam. Patent of Japan No JP1989291746. http://www.sumobrain.com/patents/jp/Papaya-pickle-bean-jam-utilizing/JP01291746.html.
Viebke, C. and P.A. Williams, 2000. Determination of molecular mass distribution of κ-carrageenan and xanthan using asymmetrical flow field-flow fractionation. Food Hydrocolloids, 14: 265-270.
Wall, M.M., 2006. Ascorbic acid, vitamin A and mineral composition of banana (Musa sp.) and papaya (Carica papaya) cultivars grown in Hawaii. J. Food Comp. Anal., 19: 434-445.
Downloads
Published
Issue
Section
License
Copyright (c) 2013 Asian Network for Scientific Information
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
