Comparative study on some thickening agents during processing of grape and fig jams

ABSTRACT

This work was carried out to study the relative effectiveness of thickening agents on the viscosity of jams. Partial replacement of sucrose by high fructose at 30% syrup level as sweetener in the production of grape and fig jams was also studied. Thickening agents, such as carboxymethylcellulose [CMC], guar gum [GG], methyl cellulose [MC] and pectin [P] at the ratios 0.5 and 1% were investigated. From the obtained results, it was concluded that total soluble solids were the same in all treatments [70%], showing no changes, while distinct differences were noticed in the viscosity measurements. In the present study the total sugars and energy value were determined, besides the organoleptic evaluation of grape and fig jams of different treatments were carried out. It was found that for texture CMC and P jam samples rated highest, followed by MC, while GG samples were lowest. These products were also used as special diet for diabetics, and of low costs