Desamerization of Bitter Jam: Biochemical and Sensory Quality
Table 1
Effect of desamerization on the physicochemical characteristics of jams and comparison with parts of the fruit.
Jams
pH
Acidity (g CAE/l)
Brix (%)
Moisture (%)
Bitter
2.80 ± 0.00f
27.84 ± 0.4b
59.67 ± 0.58cde
38.433 ± 0.09e
DJW
2.87 ± 0.05b
24.84 ± 0.00cde
59.67 ± 2.52cd
39.494 ± 0.47d
DJ NaCl 2.5%
2.84 ± 0.01bc
24.33 ± 0.53cde
65.33 ± 0.58a
34.790 ± 0.02f
DJ NaCl 1.25%
2.83 ± 0.01bcd
24.35 ± 1.08cd
64.33 ± 0.58ab
36.084 ± 1.31c
DJ NaCl 0.625%
2.84 ± 0.01bc
24.33 ± 0.53cde
62.33 ± 0.58c
39.544 ± 0.63c
DJ NaCl 0.3125%
2.82 ± 0.01bcde
24.96 ± 0.57c
64 ± 1.00ab
33.826 ± 0.21g
Peels
4.16 ± 0.01a
20.91 ± 0.36f
11.67 ± 0.58f
67.00 ± 0.18b
Edible portion
2.51 ± 0.01g
48.00 ± 1.00a
10.67 ± 1.15fg
89.697 ± 0.29a
CAE: citric acid equivalents, DJW: desamerized jam with water, and DJ: desamerized jam. Values with the same letter in each column show no significant difference (). Results are ranked in descending order: a > b > c > d > e > f > g.