Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace

Abstract

In this study, four jam formulations were developed, starting with the basic formulation (Jam 1) containing sucrose and without added pectin. Sucrose was partially (50%) replaced by stevioside in formulations of Jam 2 and 3, while in Jam 4 sucrose was completely replaced by fructose and stevioside, making this formulation suitable for diabetic patients. Jam formulations 1 and 2, prepared without added pectin, were thermally stable in the temperature range of 25-90°C, which indicate their potential use as fruit fillings. Jam formulations 3 and 4 were assessed by the sensory panel as more spreadable since tomato pomace particles are incorporated in pectin network which acts as a lubricant. Jam formulations were characterized by a lower total carbohydrate content (17.23-43.81%) and lower energy value (87.1-193.7kcal/100g) when compared to commercial products. Tomato pomace jams contained 15-20 times more dietary fibre than commercial apricot jam.

Keywords: Dietary fibre; Fructose (PubChem CID: 5984); Jam; Pectin (PubChem CID: 441476); Rheology; Stevioside (PubChem CID: 442089); Sucrose (PubChem CID: 5988); Sweeteners; Texture; Tomato pomace.