Effect of different calcium salt on rheology, color and odors of pear jam

Abstract

This paper investigated the effects of pear jam with different calcium salt, calcium chloride, calcium acetate and calcium lactate on the properties of jam. The rheological, physicochemical and electronic nose of jam were studied. The results showed that every calcium salts added could change in the rheology of the jam. The rheology viscosity order in jam was calcium chloride > calcium acetate > calcium lactate. Also, the differences in the soluble solids, VC, color and odors were observed among the jam samples in the experiment. The addition of calcium salts made the content of soluble solids and VC increased, titratable acidity, color and odors couid be retained. The use of calcium salt improved quality of pear jam. They would improve consumer acceptance.