Analysis of various sweeteners in low‐sugar mixed fruit jam: equivalent sweetness, time‐intensity analysis and acceptance test

Abstract

For a sweetener to successfully replace sucrose in food formulations, studies must first be conducted to determine the concentrations of the sweeteners to be used and their equivalent sweetness compared with sucrose. After establishing the optimal concentration of each sweetener, it is necessary to determine which is more similar to sucrose. The objective of this study was to determine the equivalent amount of different sweeteners, necessary to promote the same degree of ideal sweetness in mixed fruit (marolo, sweet passion fruit and soursop) jam and to characterise the time-intensity profile and consumer acceptance. With respect to the mixed fruit jam containing 40% (w/w) of sucrose, sucralose presented the highest sweetening power, being 1033.59 times sweeter than sucrose, followed by sucralose/acesulfame-K/neotame 5:3:0.1 (982.80), sucralose/steviol glycoside 2:1 (862.67), sucralose/acesulfame-K 3:1 (847.45) and sucralose/thaumatin 1:0.6 (284.29). The sweeteners had a time-intensity sweetness profile similar to sucrose and a timeintensity bitterness profile different from sucrose but similar among themselves. In relation to sensory acceptance, a significant difference between the low-sugar jam and the traditional jam was not observed. Sweeteners in mixed fruit jam V. R. de Souza et al. Sucralose/ acesulfame-K/ neotame (5:3:0.1) 0.8434 0.6070 0.979 S = 6.9727C 0.6070 Figure 2 Time-intensity profile of mixed fruit jam samples of sucrose and each sweetener for sweetness (a) and bitterness (b).

Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties

“…Due to the increasing number of health problems occurring in society, caused by obesity, metabolic syndrome, and diabetes, the demand for the products with reduced calorie content has increased on the market [10]. Therefore, particularly low-sugar jams, in which some of the sucrose has been replaced by sweeteners (e.g., sorbitol, xylitol, or steviol glycosides), are valued by consumers [11,12]. Steviol glycosides are natural sweeteners, which, apart from their sweetening properties, exhibit antioxidant, antibacterial, and antiviral effects [13,14].…”

Influence of different types of sugars in physalis jellies

“…Within this context a demand has emerged for replacing the traditional white cane sugar by more natural and probably healthier sugars (Struck et al, 2014). The substitution of the type of sugar is associated with significant changes in texture, color, flavor and shelf life (Souza et al, 2013), so it is a challenge to find suitable replacements which result in satisfactory products (Riedel et al, 2015).…”

"Optimization study of sweeteners for preparation of syrup for sugar free Traditional sweet: Gulab jamun"

“…After swallowing syrup intensity was higher and then a clear decline in the values of the sweetener (syrup) intensity was observed as the time increased. Souza et al [20] had found the similar results of jam with the addition of sucrose and jams sweetened with different sweeteners. According to Cliff et al [21] sweeteners leave an aftertaste in the mouth; a bitter, residual taste, as well as other unwanted characteristics, thus different behaviors of sweeteners compared with sucrose with respect to bitterness were expected Rheological properties of syrup Table.1 showed the viscosity change at different shear rates.…”

“…Sweetness perception of Gulab jamun was the highest in blend 9 followed by blend 10. Souza et al [20] determine the equivalent amount of Sucralose and Acesulfame-K essential to endorse the same degree of ideal sweetness in mixed fruit jam and to characterize the time-intensity profile and consumer acceptance.…”