Abstract
In this study the effect of sweeteners with low glycemic index and non-cariogenic characteristics (isomaltulose, 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.
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Acknowledgments
The authors would like to thank the Serigó-Andrés family for donating the raw materials, and also the GVA projects GV/2013/029, GV/2014/012 as well as the Universitat Politècnica de València (Spain) for the financial support given to this research study (UPV PAID-06-12 SP20120889).
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Rubio-Arraez, S., Capella, J.V., Castelló, M.L. et al. Physicochemical characteristics of citrus jelly with non cariogenic and functional sweeteners. J Food Sci Technol 53, 3642–3650 (2016). https://doi.org/10.1007/s13197-016-2319-4
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DOI: https://doi.org/10.1007/s13197-016-2319-4