In order to investigate the influence of dietary fiber on the rheological,quality and structure of the jam,strawberry jam was mixed with different proportions of dietary fiber of bamboo shoots to study the changes of the rheological,quality and structure and microstructure,and then discussed the preliminarily mechanism.The results show that the bamboo shoot dietary fiber/jam mixed system is a typical yield pseudoplastic fluid.Adding bamboo shoots insoluble dietary fiber,the consistency coefficient K increases and the fluid index n decreases.At the same time,adding the bamboo shoots insoluble dietary fiber can increase the elastic and viscous system,strengthen the solid feature and improve the stability of jam.With the increase of the bamboo shoots insoluble dietary fiber in jam,the hardness,chewiness,adhesion of jam mixed system are enhanced.At the same time,scanning electron microscopy (SEM) observed,the bamboo shoots IDF make jam internal particles more closely,gel enhancements increased.And it began to form a mesh structure when the fiber amount was 3%.
DAI Yao-yi,LIU Min,ZHENG Jiong.
Effect of the bamboo shoots insoluble dietary fiber on physical properties of strawberry jam[J]. Food and Fermentation Industries, 2017, 43(3): 83