Physicochemical characteristics of citrus jelly with non cariogenic and functional sweeteners
J Food Sci Technol DOI 10.1007/s13197-016-2319-4
Abstract： In this study the effect of sweeteners
with low glycemic index and non-cariogenic characteristics (iso-maltulose,
oligofructose and tagatose) in jelly prepared with citrus juice has been
evaluated considering a citrus jelly formulated with sucrose as reference. The
soluble solids, moisture content, pH, water activity, antioxidant capacity,
optical and mechanical properties of jelly made using different sweeteners was
determined during storage. Besides, mesophilic aerobics and moulds and yeasts
was also counted to determine their stability over time. Sensory evaluation of
the citrus jelly has also been done. The results showed the antioxidant activity
decreased during storage in all formulations. Tagatose increased lightness
whereas coordinates a*, b* and chrome of all the jellies prepared using new
sweeteners were lower than jellies with sucrose. However, citrus jelly with only
oligofructose or tagatose or with the mixture of isomaltulose and tagatose were
most closely resembled to the control jelly with respect to mechanical
properties. Jelly prepared with the combination of isomaltulose and tagatose in
equal proportions obtained the best score in the sensorial analysis.
Keywords： Isomaltulose Oligofructose Tagatose
Antioxidants Mechanical properties Sensory evaluation