naa a22 4500 510724493 CHVBK 20180411082930.0 cr unu---uuuuu 180411e20130601xx s 000 0 eng 10.1007/s11947-012-0795-8 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0795-8 Rheological, Textural, Microstructural, and Sensory Properties of Sorbitol-Substituted Mango Jam [Elektronische Daten] [Santanu Basu, U. Shivhare] Production of low-calorie mango jam was investigated by substituting sucrose with sorbitol. Quality of sorbitol jam was evaluated with respect to rheological, textural, microstructural, color, and sensory attributes. Principal component analysis revealed that sucrose- and sorbitol concentration, hardness, and work of shear were the most relevant parameters in sorbitol jam manufacturing. Sorbitol-substituted mango jam behaved as pseudoplastic fluid exhibiting yield stress. The Herschel-Bulkley (HB) model described adequately the steady-state rheological behavior of jam. Temperature dependence of the consistency index followed Arrhenius relationship. Yield stress of the jam increased with total soluble solids (TSS) content during gelation process and decreased with increasing temperature. Time-dependent structural breakdown characteristics of mango jam followed Hahn model. Hardness of mango jam decreased with increasing sorbitol concentration because of weaker junction zones of pectin molecules. Lightness (L*) and yellowness (b*) decreased, but redness (a*) increased with TSS in mango jam for selected sorbitol levels. The mango jam manufactured at sorbitol level = 70 with 75% sorbitol substitution received the highest overall acceptability score. Microstructure of sorbitol jam was found to be composed of network regions with large pores as well as dense, compact regions with small pores. Springer Science+Business Media, LLC, 2012 Jam nationallicence Rheology nationallicence Texture nationallicence Microstructure nationallicence Mango nationallicence Sorbitol nationallicence Basu Santanu Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM), 131028, Kundli, Haryana, India aut Shivhare U. University Institute of Chemical Engineering and Technology, Panjab University, 160014, Chandigarh, India aut Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1401-1413 1935-5130 6:6<1401 2013 6 11947 https://doi.org/10.1007/s11947-012-0795-8 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0795-8 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Basu Santanu Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM), 131028, Kundli, Haryana, India aut NATIONALLICENCE 700 1- Shivhare U. University Institute of Chemical Engineering and Technology, Panjab University, 160014, Chandigarh, India aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1401-1413 1935-5130 6:6<1401 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer