Evaluation of the potential use of rebaudioside-A as sweetener for diet jam

Carvalho, Ana Cláudia Guilhen de; Oliveira, Rita Cristina Galli de; Navacchi, Meire Franci Polônio; Costa, Cecília Edna Mareze da; Mantovani, Daniel; Madrona, Grasiele Scaramal; Seixas, Flávio Augusto Vicente; Costa, Sílvio Cláudio da

doi:10.1590/s0101-20612013005000080

Cited by 12 publications

(16 citation statements)

References 19 publications

(17 reference statements)

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“…This result was in agreement with Youssef et al [32]. Also, Carvalho et al [71] showed that used of Reb-A as a sweetener in strawberry diet jam was given a bitter sensory performance. The obtained data in Table 9 indicated that the highest score was recorded for OK jams (3.86 ± 1.35) followed by orange jams (3.76 ± 1.29) while OY jams recorded the lowest score (3.54 ± 1.26), significantly.…”

Section: Organoleptical Parameters Of Orange-based Jamssupporting

confidence: 91%

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Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams

Abolila¹,

Barakat²,

El-Tanahy³

et al. 2015

FNS

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Twelve low-calorie orange-based formulated jams were prepared mainly from orange, pumpkin and papaya, and then sweetened using fructose (F), stevioside (St) and sucralose (Su). The nutritional value of formulated jams was estimated after the approximate chemical composition and total soluble solid have been determined. The effect of storage on total phenolic compounds, antioxidant capacity, carotenoids content and vitamin C was investigated. Organoleptical attributes of prepared low-calorie jams were done as well. Results indicated that the nutritive value [kcal 100 g −1 fw] ranged from 88.10 ± 0.60 to 164.34 ± 0.41; total phenol content (TPC, mg GAE 100 g −1 fw] ranged from 188.52 ± 2.45 to 411.79 ± 3.3; the antioxidant capacity (μmol TE g −1 fw) ranged from 14.57 ± 0.86 to 32.39 ± 1.19; total carotenoids [mg 100 g −1 fw] ranged from 115.20 ± 5.66 to 204.33 ± 4.21; vitamin C [mg 100 g fw] ranged from 8.94 ± 1.07 to 28.77 ± 4.46; total soluble solids [Brix] ranged from 22.53 ± 0.05 to 43.37 ± 0.13. Jams storage for a period of 12 months at room temperature led to a decrease in vitamin C content, TPC, antioxidant capacity, while total soluble solids (TSS) and carotenoids increased during storage. The results of organoleptical attributes showed that the formulas O11, O1 had the highest score of color and odor respectively while O7 recorded maximum score for taste, texture and bitterness respectively. Statistical analysis showed that storage intervals and treatments had a significant (p < 0.05) effect on sensory quality of diet jam. The organoleptical characteristics were affected with the extension of shelf-life. Addition of stevioside and sucralose to formulate the low-calorie jam increased total phenol and antioxidant capacity, improved color, taste and produced targeted low-calorie jams. The use of sweeteners such as fructose, sucralose and stevioside in the manufacture of orange diet jam was shown to be satisfactory, resulting in low-calorie jams, improved the quality and could be produced commercially.

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Section: Organoleptical Parameters Of Orange-based Jamssupporting

confidence: 91%

“…The replacing of 75% of fructose affect the odor may be due to the effect of cooking temperature on flavor substances which affecting the odor. These results are in harmony with Gajar et al [74] and Carvalho et al [71].…”

Section: Organoleptical Parameters Of Orange-based Jamssupporting

confidence: 91%

Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams

Abolila¹,

Barakat²,

El-Tanahy³

et al. 2015

FNS

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“…SGs are used by food producers in snacks, pickled vegetables, dried seafood, soy sauces, miso production [22], in low calorie beverages [23], candy, chewing gum, ice cream, tea, yoghurt [24,25], baked goods [26][27][28], muffins [27][28][29][30][31], dried fruits [32,33]. Few publications focused on fruit purée and jams [34][35][36][37][38][39].…”

Section: Introductionmentioning

confidence: 99%

Effect of Sugar Substitution with Steviol Glycosides on Sensory Quality and Physicochemical Composition of Low-Sugar Apple Preserves

Pielak

Czarniecka-Skubina

Głuchowski

2020

Foods

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The purpose of this study was to determine the sensory profile and consumer response, as well as physicochemical properties of low-sugar apple preserves (with or without gelling agent or acidity regulator), in which sugar was replaced with varying amounts of steviol glycosides (SGs). According to the analytical assessment and consumer tests’ results, the reduction of sugar by SGs use in the apple preserves without food additives was possible at a substitution level of 10% (0–0.05 g/100 g). Consumers’ degree of liking for sugar substitution with SGs was high, up to 40% (0.20 g/100 g) in the preserves, with the use of pectin and citric acid. Higher levels of sugar substitution with the SGs resulted in flavor and odor deterioration, such as a metallic flavor and odor, a bitter taste, an astringent oral sensation, and a sharp odor. The use of food additives (pectin, citric acid) in apple preserves, allowed the SGs substitution level to be increased. The preserves (Experiment I, II, III) with higher sensory ratings were subjected to physicochemical tests. Physical and chemical analysis of low-sugar products with sucrose substitution by SGs at the level of 10%, 30%, 40% showed their good technological quality. The results demonstrated the possibility of substituting sugar with steviol glycosides to produce energy-reduced apple preserves, with acceptable sensory quality and good physicochemical properties.

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“…The concentration of rebaudioside A was established based on previous tests used in the composition of other products at Nepron and in the literature 16 . Fifteen trained tasters of both sexes, with ages between 20-55 years, specialized in evaluating the sweetness of sweeteners were invited to participate.…”

Section: E T H O D Smentioning

confidence: 99%

“…Protein concentrates available on the market are sweetened with synthetic sweeteners such as sucralose and acesulfame-K, influencing the natural taste of whey protein concentrate. The plant Stevia rebaudiana Bertoni is known for having high sweetening compounds, among which are rebaudioside A 13,14 , a diterpene glycoside composed of four β-D-glucopyranose units bonded to aglycone steviol 15 (450 times sweeter than sucrose) 16,17 presents higher stability and solubility 18 , and lower bitter aftertaste. In addition to these important organoleptic properties 19,20 , these non-caloric natural sweeteners Revista de Nutrição http://dx.doi.org/10.1590/1678-98652016000100012 have antioxidant and insulinotropic properties 19,20 and may add functionality to foods or beverages.…”

Section: Introductionmentioning

confidence: 99%

Functional properties and sensory testing of whey protein concentrate sweetened with rebaudioside A

et al. 2016

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Objective: To develop a natural dietary product with functional benefits for diabetic patients. Whey protein concentrate was obtained through the separation membrane processes and sweetened with rebaudioside A. This product was submitted to sensory testing in humans and used to evaluate possible functional properties in male Wistar rats models with diabetesMellitus induced by streptozotocin. Methods: Two concentrates were produced. Only the second showed protein content of 74.3 and 17.3% of lactose was used as supplementation in induced diabetic rats. This concentrate was obtained from the concentration by reverse osmosis system (180 k Daltons), followed by nanofiltration in a 500 k Daltons membrane and spray drying at 5.0% solution of the first concentrate developed. The concentrate was sweetened with rebaudioside A (rebaudioside A 26 mg/100 g concentrate). All procedures were performed at the Center for Studies in Natural Products, at the Universidade Estadual de Maringá. Three experimental groups were established (n=6): two groups of diabetic animals, one control group and one supplemented group; and a control group of normal mice (non-diabetic). The supplemented group received concentrates sweetened with rebaudioside A in a dose of 100 mg/kg bw/day by an esophageal tube for 35 days. Fasting, the fed state and body weight were assessed weekly for all groups. At the end of the supplementation period, the following were analyzed: plasma parameters of glucose, total cholesterol, triglycerides and fructosamine; the serum levels of aspartate aminotransferase and alanine aminotransferase, water and food intake. Organs and tissues were removed and weighed to assess mass and anatomical changes. Results: The product presented 74% of proteins and 17% of lactose and showed satisfactory sensory testing by the addition of 26 mg of rebaudioside A/100 g concentrate. Supplementation of the product reduced hyperglycemia, plasma fructosamine levels, triglycerides and total cholesterol, and improved body weight gain of streptozotocin-induced diabetic rats. Conclusion: Whey protein concentrate with substantial content of protein (above 70%) and low lactose was obtained through the membrane separation processes. The addition of rebaudioside A at the concentration of 26 mg/100 g rebaudioside A proved to be as sweet as sucralose with satisfactory sensory testing, which indicates that this is a non-caloric natural sweetener that can replace artificial sweeteners. The product (whey protein concentrate sweetened with rebaudioside A) presented important functional properties and reduced the metabolic disorders caused by the syndrome.

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Evaluation of the potential use of rebaudioside-A as sweetener for diet jam

Cited by 12 publications

References 19 publications

Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams

Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams

Effect of Sugar Substitution with Steviol Glycosides on Sensory Quality and Physicochemical Composition of Low-Sugar Apple Preserves

Functional properties and sensory testing of whey protein concentrate sweetened with rebaudioside A

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