Textural characterization and antioxidant activity of black plum peel jam

The aim of this study was to investigate the texture properties (Back extrusion test), antioxidant activity and phenolic compounds of black plum peel jam as a function of black plum puree (۴۰, ۵۰ and ۶۰%) and pectin (۰, ۰.۱, ۰.۲, ۰.۳ and ۰.۴%) concentrations. Instrumental texture evaluation showed that increasing the pectin level rose all texture parameters (firmness, cohesiveness, consistency and index of viscosity), non-linearly. Antioxidant capacity and total phenolic compounds of black plum peel jam picked up with increasing the puree concentration.

Keywords:

component , Black plum peel , Jam , Antioxidant activity , Texture