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Journal of Food Quality
Volume 2018, Article ID 8178059, 13 pages
Research Article

Desamerization of Bitter Jam: Biochemical and Sensory Quality

1Laboratory of Biochemistry, Biophysics, Biomathematics and Scientometry (3BS Laboratory), Faculty of Nature and Life Sciences, Abderahmane Mira University, Bejaia 06000, Algeria
2Research Laboratory Soft Technology, Valorization, Physiochemistry of Biological Materials and Biodiversité, Faculty of Sciences, UMBB University, Boumerdes 35000, Algeria
3Department of Biology, Faculty of Sciences, M’Hamed Bougara University, Boumerdes 035000, Algeria

Correspondence should be addressed to Samira Lagha-Benamrouche; moc.liamg@ahgalehcuormaneb

Received 11 March 2018; Revised 20 May 2018; Accepted 28 May 2018; Published 29 July 2018

Academic Editor: Alessandro Attanzio

Copyright © 2018 Samira Lagha-Benamrouche et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


This work consists of studying the influence of the desamerization of the mesocarpe on the chemical composition and the sensorial quality of the jam, based on the bitter orange. The results of the various analysis show that desamerization decreases acidity, sugars, protein, and bioactive compound levels (carotenoids, polyphenols, and vitamin C), but desamerized jams still remain an important source of antioxidant compounds with antioxidant potential in the diet. Concerning the sensory analysis of the jams, the results show that the jam desamerized with water presents the same bitterness as the bitter jam and that the salt significantly reduces the bitterness of the jams.