Abstract
The authors experimentally prepared jam using Sansyuyu (Cornus officinalis Sieb. et Zucc.), a crude drug with strong sourness and astringency, together with fructo-oligosaccharide, one of the oligosaccharide. Sodium bicarbonate was added to neutralize the sourness and the pH adjusted. A mixed jam using Kukoshi (Lycium chinense Mill.) was also prepared, and relative preservability and palatability evaluated.
The results were summarized as follows :
1) Compared to the jam without additives, the Sansyuyu jam with sodium bicarbonate showed extremely low temporal change in reducing sugar.
2) The amount of fructo-oligosaccharide in the jam dropped remarkably as the storage temperature increased.
3) Hydrolysis of the oligosaccharide in the jam with sodium bicarbonate added and the jam, mixed with Kukoshi was depressed.
4) The amounts of reducing sugar and fructo-oligosaccharide in the jam showed a high negative correlation.
5) The mixed jam with a ratio of Kukoshi to Sansyuyu of 2 : 1 was the most palatable, and the Sansyuyu jam with sodium bicarbonate added was not palatable.
