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Title: Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach
Authors: Alice, Vilela
Sílvia, Matos
Ana, S. Abraão
André, M. Lemos
Fernando, M. Nunes
Keywords: alternative sweeteners
jams preparation
texture, structure, and flavor
sensorial and rheological evaluation
Issue Date: 3-Nov-2015
Publisher: Hindawi Publishing Corporation
Abstract: Sucrose is the main sugar used in jams preparation; however his excessive consumption has been related to several diseases; therefore its replacement by alternative sweeteners is an attractive solution. Nonetheless, substitution of sucrose in jam’s preparation can cause changes in texture, structure, and flavor,making them less attractive to the consumers. Thus, the aim of this work was to develop strawberry, raspberry, and cherry jams with more adequate nutritional profile, maintaining their textural and flavor characteristics in comparison with the traditional formulation. Sucrose was replaced by fructose, sorbitol, or fructooligosaccharides (FOS), given the product different nutritional profiles: potential low glycemic index, reduced calories in the case of sorbitol and FOS, and enrichment with dietary fiber, in the case of FOS. After sensorial and rheological evaluation we found that the sweeteners used interfered, significantly, in the parameters measured. Fructose was the alternative sweetener yielding jams more similar to those of sucrose; however, the use of formulations containing fructose and FOS or sorbitol and FOS resulted in a 51% to 68% decrease of the energy value. Nevertheless, consumer sensorial tests are needed to evaluate, in a more consistent way, the use of these alternative sweeteners for jams production at industrial level.
Peer Reviewed: yes
Document Type: Article
Appears in Collections:DEBA - Artigo publicado em Revista Científica Indexada

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