Production of reduced-calorie apple jam by sugar substitution with sucralose- maltodextrin sweetener and investigating its quality attributes
Fruit jams are high-calorie food products and thus, many attempts have been made for manufacturing low-calorie jams by replacement of sucrose with alternative sweeteners. However, low-sugar fruit do not enjoy wide popularity, owing to their poor textural and organoleptic properties. The present study was thus aimed to investigate the effect of substitution of sucrose by different extents of sucralosemaltodextrin (0, 25, 50, 75 & 100%) on the physicochemical characteristics (sugar content, pH, acidity, brix & viscosity), Hunter lab color parameters (L*, a*, b* BI & E), organoleptic properties (Flavor, sweetness intensity, color, texture & total acceptability) and calorie of apple jam. The results indicated that increasing sucrose replacement was accompanied by significant reduction in calorie of apple jam (p
- حق عضویت دریافتی صرف حمایت از نشریات عضو و نگهداری، تکمیل و توسعه مگیران میشود.
- پرداخت حق اشتراک و دانلود مقالات اجازه بازنشر آن در سایر رسانههای چاپی و دیجیتال را به کاربر نمیدهد.