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Formulations of low-sugar strawberry jams: quality characterization and acute post-pandrial glycaemic response

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Abstract

High consumption of sugar contributed in increasing the rate of several diseases like obesity and type 2 diabetes. To overcome this problem, sweeteners might be suggested as an alternative to substitute sucrose. Meanwhile, sucrose plays functional roles added to taste. This study aimed to assess the effect of partial replacement of sucrose by natural sweeteners in place of artificial, to low sugar strawberry jams on physico-chemical quality, safety, sensory and nutritional properties. Three formulas of sugar reduced strawberry jams were elaborated by substituting sucrose by artificial (sucralose) and natural (Stevia, fructose) sweeteners. Quince puree was added to improve quality parameters. Physico-chemical, microbiological, textural and sensory analyses were carried out. Blood glucose concentrations were determined in 12 healthy volunteers, at 30-min intervals until 120 min post consumption of jams. Jam quality characterization revealed a significant effect of this substitution on jam pH, acidity, and soluble solids (Brix). Sanitary quality was in compliance with safety standards. Furthermore, changes in textural properties (Firmness, Adhesiveness) were observed upon to the sweeteners used. In contrast, partial substitution of sucrose by fructose or Stevia did not impair jam sensory properties and consumers’ acceptance, but the use of sucralose has compromised consumers’ acceptance. Interestingly consumption of sugar reduced jams significantly lowered acute post-pandrial glycaemic responses in healthy volunteers. Taken together, our results showed that Stevia could not only be a natural food sweetener used in jams, but also a relatively healthy choice for food basket of families with high risk of life style related diseases.

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  1. Department of Agri-Food Industries, National Institute of Agronomy of Tunisia (INAT), UR17AGR01, University of Carthage, 1082, Tunis, Tunisia

    Sarra Jribi, May Ouhaibi, Hager Boukhris, Chokri Damergi & Hajer Debbabi

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  1. Sarra Jribi
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  2. May Ouhaibi
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Jribi, S., Ouhaibi, M., Boukhris, H. et al. Formulations of low-sugar strawberry jams: quality characterization and acute post-pandrial glycaemic response. Food Measure 15, 1578–1587 (2021). https://doi.org/10.1007/s11694-020-00747-z

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