Abstract—This paper presents the rheology and texture properties in some details to reveal the rheological measurements, and models involved with each detail. Additionally, the methods of color measurements and sensory evaluation were discussed briefly. Some optional methods that have been done in previous literature depicted a proposal for developing innovative techniques for rheological properties of jams. Factors that have an influence on quality of jam consist of color content, taste, flavor, and texture and nutritional value. All the parameters mentioned are affected from the nature of the raw material and the processing conditions. Hence, it is imperative to comprehend the rheological behavior of fruit products such as fruit purees and jams. Especially for pumping and processing where the chemical and physical characteristics can be varied. In this report, novel and important applications of rheology to food gels and gelation phenomena are covered. Furthermore, specialists that work in food should be knowledgeable about sensory assessment of foods therefore food rheologist have reached numerous unique contributions in sensory evaluation of viscosity that will be discussed concisely.
Index Terms— Rheology, Fruit Jam, Sensory Characteristics, Hydrocolloid
Marjan Javanmard and Johari Endan are with the Department of Process and Food Engineering, Faculty of Engineering, University of Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia (phone: +60-192376844 e-mail: marjanjavanmard@hotmail.com).
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Cite: Marjan Javanmard and Johari Endan, "A Survey on Rheological Properties of Fruit Jams," International
Journal of Chemical Engineering and Applications vol. 1, no. 1, pp. 31-37, 2010.
