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Four jams were made using two wild species of Physalis spp., two containing seeds (P1WS and P2WS) and two without seeds (P1WHS and P2WHS). Physicochemical, nutraceutical and rheological properties of the jams were determined and a sensory evaluation made. P1WS and P2WS jams had lower carbohydrates contents, reducing sugars and calories, and higher fiber contents than P1WHS and P2WHS. The presence of seeds in the jams increased phenols and flavonoids. However, the seedless jams had better sensory acceptance. The dynamic rheological testing indicated a gel-like behavior (G'>G'') in whole jams. Also, shearing flow testing showed shear-thinning and thixotropic behaviors, which are shared characteristics with others fruit jams, such as mango or gabiroba. The presence of seeds in the jam affected directly yield stress, apparent viscosity, hysteresis area, and viscoelastic parameters, which were described in the sensory analysis as a "less desirable texture". The use of seeds from wild species of Physalis spp., increased the nutritional value of jam. However, it would be necessary to improve consumer acceptance through technological processes prior to marketing.
This article was published in the following journal.
Name: Food chemistry
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A plant genus of the family SOLANACEAE. Members contain physalin and withangulatin.
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Gymnosperms are a group of vascular plants whose seeds are not enclosed by a ripened ovary (fruit), in contrast to ANGIOSPERMS whose seeds are surrounded by an ovary wall. The seeds of many gymnosperms (literally, "naked seed") are borne in cones and are not visible. Taxonomists now recognize four distinct divisions of extant gymnospermous plants (CONIFEROPHYTA; CYCADOPHYTA; GINKGOPHYTA; and GNETOPHYTA).
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