Effect of microwave concentration and microcrystalline cellulose addition on physical properties of Ponkon orange jam

• Main Authors: Ling-Lan Chang, 張羚蘭
• Other Authors: Lih Shiuh Lai
• Format: Others
• Language: zh-TW
• Published: 2009
• Online Access: http://ndltd.ncl.edu.tw/handle/49602078153514372636

碩士 === 國立中興大學 === 食品暨應用生物科技學系 === 97 === Ponkon is one of the plants from Aurantiodeae. It is originated from Suntara in the middle of India. Ponkon is not only full of pectin and many functional constituents but the main consumption of fruit in Taiwan. The objective of this study is to evaluate the effect of adding isomaltooligosaccharide ( IMO ) to replace sucrose by different ratio and 1 % or 2 % microcrystalline cellulose ( MCC ) addition on physical properties of jams concentrated by microwave heating by using 900W and ( or ) 600W ,and then observe the physical properties of jams during storage at 4 ℃. The results showed that the physical properties ( including modulus, viscosity, hardness, fracturability, gumminess and springiness ) of Ponkon orange jams are generally increased with increasing IMO ratio in the syrup. Ponkon jams are concentrated by microwave heating at 600W generally showed higher modulus, viscosity, hardness, fracturability, gumminess and springiness than those concentrated by microwave heating at 900W. The results on effect of addition of MCC showed when 1% MCC added into Ponkon jams with IMO, the physical properties of Ponkon jams would be increased. However, the increase effect of addition of MCC is for Ponkon jam with 2:1 IMO/S needed 2% MCC. The results on storage at 4 ℃ showed that the jams stored during a period of time, the structure of the jams would became stronger to achieve a better state. With regard to the hedonic scores in sensory evaluation, the jam with 2:1 IMO/S was the best of all and closed to the commercial jam. It represented that a suitable proportion of IMO/Sucrose and addition of MCC is available.