Sensory characteristics of peach and plum jams with different sweeteners

Stamatovska, Viktorija and Karakasova, Ljubica and Uzunoska, Zora and Kalevska, Tatjana and Pavlova, Valentina and Nakov, Gjore and Saveski, Aleksandar (2017) Sensory characteristics of peach and plum jams with different sweeteners. Journal Food and Environment Safety of Suceava University, Food Engineering, XVI (1). pp. 13-20. ISSN 2068 – 6609

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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

Item Type: Article
Subjects: Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies
Divisions: Faculty of Technology and Technical Sciences
Depositing User: Mr Jordan Martinovski
Date Deposited: 19 Mar 2020 20:14
Last Modified: 19 Mar 2020 20:14

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