ABSTRACT The aim of this study was to investigate the chemical composition, sensory attributes, texture properties (Back extrusion test), antioxidant activity, and phenolic compounds of black plum peel jam as a function of black plum puree (40, 50, and 60%) and pectin (0, 0.1, 0.2, 0.3, and 0.4%). Instrumental texture evaluation showed that increasing the pectin level increased texture parameters (firmness, cohesiveness, consistency, and index of viscosity), nonlinearly. Sensory evaluations showed that total acceptance decreased by black plum peel puree. It seems that brighter samples received more acceptance for panelists. Black plum peel jam including 40% puree and without pectin was determined as the best formulation among the samples. Antioxidant capacity and total phenolic compounds of black plum peel jam picked up with increasing the puree concentration. PLS analysis showed that the results of sensory and instrumental properties were in agreement with each other.

中文翻译：

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黑梅果酱：理化特性、感官特性和抗氧化能力

摘要 本研究的目的是研究作为黑李果泥（40%、50% 和 60%）的函数的黑李果果酱的化学成分、感官属性、质地特性（反挤压试验）、抗氧化活性和酚类化合物。 ) 和果胶 (0、0.1、0.2、0.3 和 0.4%)。仪器质地评估表明，增加果胶水平会非线性地增加质地参数（硬度、内聚性、稠度和粘度指数）。感官评价表明，黑李子皮泥的总体接受度降低。似乎更亮的样品更容易被小组成员接受。含有 40% 果泥且不含果胶的黑李果果酱被确定为样品中的最佳配方。黑李果果酱的抗氧化能力和总酚类化合物随着果泥浓度的增加而增加。PLS分析表明，感官特性和仪器特性的结果相互一致。