ABSTRACTInfluence of fruit content, interaction with final soluble solids and added pectin on gel strength of strawberry and peach jams was studied. Composition ranged 25–55, 60–70 °Brix, 0.3–0.7 added pectin in strawberry jams and 0.1–0.5 in peach jams. Gel strength was measured in a Stevens LFRA texture analyzer. Regression equations showed that in strawberry jams effect of fruit content was quadratic and interaction with soluble solids was weak and negative while in peach jams the same effect was linear and the interaction was strong and positive. No interaction of fruit content with added pectin was observed, showing those effects were independent and
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