Desamerization of Bitter Jam: Biochemical and Sensory Quality

Table 2

Effect of desamerization on the chemical composition of jams and comparison with parts of the fruit.

	Bitter	DJW	DJ NaCl 2.50%	DJ NaCl 1.25%	DJ NaCl 0.625%	DJ NaCl 0.3125%	Peels	Edible portion
Ashes (g/100 g FM)	0.328^g ± 0.002	0.400^f ± 0.002	0.916^a ± 0.001	0.636^c ± 0.002	0.594^d ± 0.003	0.458^e ± 0.003	0.670^b ± 0.002	0.300^gh ± 0.030
Proteins (g BSA E/100 g FM)	0.955^c ± 0.003	0.98^b ± 0.015	0.485^g ± 0.022	0.568^f ± 0.039	0.67^e ± 0.007	0.738^d ± 0.018	1.679^a ± 0.017	0.076^h ± 0.004
Total sugars (g G E/100 g FM)	57.5^a ± 0.05	53.57^bcde ± 0.764	53.47^bcd ± 1.601	54.77^b ± 1.626	54.57^bc ± 0.929	53.5^bcd ± 1.706	10.77^f ± 0.416	10.03^f ± 1.115
Pectins (g/100 g FM)	0.57^DJ ± 0.01	0.56^bcd ± 0.04	0.55^b ± 0.06	0.55^cd ± 0.03	0.59^bc ± 0.01	0.56^b ± 0.06	0.74^a ± 0.04	0.11^e ± 0.29
Vitamin C (mg AAE/100 g FM)	33.17^c ± 2.29	29.33^cd ± 2.31	17.19^fg ± 2.29	21.29^ef ± 2.3	23.95^e ± 0	24.23^de ± 4.48	56.99^a ± 2.29	44.49^b ± 2.27
Reducing sugars (g GE/100 g FM)	20.53^f ± 0.14	21.43^e ± 0.16	35.02^a ± 0.78	23.34^b ± 0.38	23.33^bcd ± 0.11	23.34^bc ± 0.22	2.42^h ± 0.29	3.91^g ± 0.08
Nonreducing sugars (g/100 g FM)	26.22^a ± 1.65	15.74^c ± 0.62	13.33^de ± 0.12	18.36^b ± 1.24	13.34^d ± 0.3	13.39^d ± 0.24	4.84^g ± 0.77	6.63^f ± 0.49
Carotenoids (mg BCE/g FM)	1.42^b ± 0.03	1.26^c ± 0.11	0.21^e ± 0.07	0.25^e ± 0.02	0.91^d ± 0.21	1.27^c ± 0.11	1.02^d ± 0.11	2.18^a ± 0.11

AAE: ascorbic acid equivalents, GE: glucose equivalents, BSA E: bovin serum albumin equivalents, βCE: β carotene equivalents, FM: fresh matter, DJW: desamerized jam with water, and DJ: desamerized jams. Values with the same letter in each row show no significant difference (). Results are ranked in descending order: a > b > c > d > e > f > g > h.