SENSORY CHARACTERISTICS OF PEACH AND PLUM JAMS WITH DIFFERENT SWEETENERS

Sensory characteristics are of great significance for all food products. These are features which every consumer evaluates on a daily basis and based on that assessment decides whether to buy or not a product. The aim of this paper is to examine the sensory characteristics of peach and plum jams, pr...

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Autores principales:	Viktorija STAMATOVSKA, Ljubica KARAKASOVA, Zora UZUNOSKA, Tatjana KALEVSKA, Valentina PAVLOVA, Gjore NAKOV, Aleksandar SAVESKI
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2017
Materias:	sensory analysis jams different sweeteners peach plum Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/fe9e27b5ac4445bbb38fbde863a7f3dc
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spelling	oai:doaj.org-article:fe9e27b5ac4445bbb38fbde863a7f3dc2021-12-02T18:18:26ZSENSORY CHARACTERISTICS OF PEACH AND PLUM JAMS WITH DIFFERENT SWEETENERS2068-66092559-6381https://doaj.org/article/fe9e27b5ac4445bbb38fbde863a7f3dc2017-03-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/463/459https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381Sensory characteristics are of great significance for all food products. These are features which every consumer evaluates on a daily basis and based on that assessment decides whether to buy or not a product. The aim of this paper is to examine the sensory characteristics of peach and plum jams, prepared with different sweeteners (sucrose, fructose, sorbitol and agave syrup) and determine which of them is the most acceptable one for consumers. Sensory analysis was conducted by applying the scoring system, which assessed individual quality criteria (smell, taste, color and consistency). The results of analysis showed that the color, smell, taste and consistency of tested jams are acceptable. Jams with sorbitol, assessed with the highest average total grade have better sensory characteristics as compared with jams prepared with other sweeteners.Viktorija STAMATOVSKALjubica KARAKASOVAZora UZUNOSKATatjana KALEVSKAValentina PAVLOVAGjore NAKOVAleksandar SAVESKIStefan cel Mare University of Suceavaarticlesensory analysisjamsdifferent sweetenerspeachplumFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 16, Iss 1, Pp 13-20 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	sensory analysis jams different sweeteners peach plum Food processing and manufacture TP368-456
spellingShingle	sensory analysis jams different sweeteners peach plum Food processing and manufacture TP368-456 Viktorija STAMATOVSKA Ljubica KARAKASOVA Zora UZUNOSKA Tatjana KALEVSKA Valentina PAVLOVA Gjore NAKOV Aleksandar SAVESKI SENSORY CHARACTERISTICS OF PEACH AND PLUM JAMS WITH DIFFERENT SWEETENERS
description	Sensory characteristics are of great significance for all food products. These are features which every consumer evaluates on a daily basis and based on that assessment decides whether to buy or not a product. The aim of this paper is to examine the sensory characteristics of peach and plum jams, prepared with different sweeteners (sucrose, fructose, sorbitol and agave syrup) and determine which of them is the most acceptable one for consumers. Sensory analysis was conducted by applying the scoring system, which assessed individual quality criteria (smell, taste, color and consistency). The results of analysis showed that the color, smell, taste and consistency of tested jams are acceptable. Jams with sorbitol, assessed with the highest average total grade have better sensory characteristics as compared with jams prepared with other sweeteners.
format	article
author	Viktorija STAMATOVSKA Ljubica KARAKASOVA Zora UZUNOSKA Tatjana KALEVSKA Valentina PAVLOVA Gjore NAKOV Aleksandar SAVESKI
author_facet	Viktorija STAMATOVSKA Ljubica KARAKASOVA Zora UZUNOSKA Tatjana KALEVSKA Valentina PAVLOVA Gjore NAKOV Aleksandar SAVESKI
author_sort	Viktorija STAMATOVSKA
title	SENSORY CHARACTERISTICS OF PEACH AND PLUM JAMS WITH DIFFERENT SWEETENERS
title_short	SENSORY CHARACTERISTICS OF PEACH AND PLUM JAMS WITH DIFFERENT SWEETENERS
title_full	SENSORY CHARACTERISTICS OF PEACH AND PLUM JAMS WITH DIFFERENT SWEETENERS
title_fullStr	SENSORY CHARACTERISTICS OF PEACH AND PLUM JAMS WITH DIFFERENT SWEETENERS
title_full_unstemmed	SENSORY CHARACTERISTICS OF PEACH AND PLUM JAMS WITH DIFFERENT SWEETENERS
title_sort	sensory characteristics of peach and plum jams with different sweeteners
publisher	Stefan cel Mare University of Suceava
publishDate	2017
url	https://doaj.org/article/fe9e27b5ac4445bbb38fbde863a7f3dc
work_keys_str_mv	AT viktorijastamatovska sensorycharacteristicsofpeachandplumjamswithdifferentsweeteners AT ljubicakarakasova sensorycharacteristicsofpeachandplumjamswithdifferentsweeteners AT zorauzunoska sensorycharacteristicsofpeachandplumjamswithdifferentsweeteners AT tatjanakalevska sensorycharacteristicsofpeachandplumjamswithdifferentsweeteners AT valentinapavlova sensorycharacteristicsofpeachandplumjamswithdifferentsweeteners AT gjorenakov sensorycharacteristicsofpeachandplumjamswithdifferentsweeteners AT aleksandarsaveski sensorycharacteristicsofpeachandplumjamswithdifferentsweeteners
_version_	1718378311957086208

SENSORY CHARACTERISTICS OF PEACH AND PLUM JAMS WITH DIFFERENT SWEETENERS

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