Investigation of the effect of storage on the structural-mechanical and sensory properties of pear alginate-carragean jelly

¹ Institute of Food Preservation and Quality, 154 Vasil Aprilov Blvd., 4003, Plovdiv, Bulgaria
² University of Food Technologies, 26 Maritsa Blvd., 4002, Plovdiv, Bulgaria

^* Corresponding author: nadezhda_petkova@uft-plovdiv.bg

Abstract

The aim of the present study was to investigate the effect of storage on the structural-mechanical and sensory properties of pear alginate-carrageenan jelly during storage at different temperatures. The structural-mechanical and sensory characteristics of the fruit jellies were determined using a texture analyzer and sensory analysis. Sodium alginate and iota-carrageenan were used as gelling agents to prepare the jellies. The main raw material was pure pear juice without added dyes, sugars or preservatives. The storage conditions are 22ᵒC and refrigerated (3ᵒC) temperature for a storage period of up to 60 days. Eight types of structural-mechanical properties (rupture force, rupture deformation, tensile strength, hardness, rupture energy, toughness, Young’s modulus and adhesiveness) were determined and four the type of sensory characteristics (color, aroma, taste and texture) of alginate-carrageenan fruit jellies were evaluated. It was found that storage time and temperature have the greatest and most significant increasing effect on rupture force, compressive force and Young’s modulus and the opposite effect on rupture deformation and adhesiveness after 20 days of storage. The sensory properties of jellies are greatly influenced by both temperature and storage period. Color, aroma and flavor are better accepted by panelists and are preserved to a greater extent during refrigerated storage, while texture is better preserved at room temperature.