Development of Lemon Marmalade Formulated with New Sweeteners (Isomaltulose and Tagatose): Effect on Antioxidant, Rheological and Optical Properties

Abstract

The aim of this study was to make lemon marmalades in which sucrose is replaced by sweeteners such as tagatose and isomaltulose. Analyses of Brix, pH, moisture, water activity, antioxidant capacity, optical and rheological properties were carried out on marmalades on their first day of storage, and after 60 days of storage. Microbiological analyses were also performed. Moreover, a sensory evaluation was performed to assess its consumer acceptance as compared to marmalade made with sucrose. The results showed that the antioxidant capacity of the new formulations was lower than in marmalade with sucrose. Moreover, marmalades made with healthy sweeteners showed lower consistency than those made with sucrose. Lemon marmalades formulated with a higher proportion of isomaltulose initially had high luminosity compared to the other samples, but browned over time. All marmalades were microbiologically stable, and the marmalades made with healthy sweeteners were scored better than those made with sucrose.

Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly

“…However, it is metabolized differently, has a minimal effect on blood glucose and insulin levels, 2 Journal of Food Quality and also provides a prebiotic effect [9,11]. It can be used in ready-to-eat cereals, diet soft drinks, frozen yoghurt/nonfat ice cream, soft/hard confectionary, and marmalades [12][13][14]. The unabsorbed tagatose is fermented in the colon, where it acts as soluble fibre [15,16].…”

The effect of different sugar substitute sweeteners on sensory aspects of sweet fruit preserves: A systematic review

“…In the study by Rubio‐Arraez et al. (2017), the manufacture of lemon marmalade was performed, in which sugar was replaced by the combination of sweeteners (Isomaltulose and Tagatose) in different proportions. The tested formulations were compared with a control sample (100% sucrose).…”

“…With the results of this review, it can be observed that blends of different sweeteners are in general almost always favorable to the sensory aspects of sweet fruit preserves with partial or completely sugar reduction, with highlights for some positive outcomes using blends of natural sweeteners with artificial ones (Akesowan & Choonhahirun, 2014; Riedel et al., 2015; Santos et al., 2014; Souza et al., 2013), blends of artificial sweeteners (Lago‐Vanzela et al., 2011), or blends with natural bulk sweeteners (Farias et al., 2019; Lago‐Vanzela et al., 2011; Minh, 2020; Rubio‐Arraez, Capella, Castelló, et al., 2016; Rubio‐Arraez, Capella, Ortola, et al., 2016, Rubio‐Arraez et al., 2017; Rubio‐Arraez et al., 2018; Riedel et al., 2015).…”

Physico‐chemical and sensory properties of marmalades made from mixtures of fruits and under‐exploited Andean tubers

“…discovered that overall acceptability was mainly determined by the taste, and possibly the color of apple jellies, but not by their texture and spreadability. Instead, spreadability is an important variable commonly measured in gels; for example, lemon marmalade, berry marmalades, black‐plum jams and fluted pumpkin jams because the microstructure of mixed gels had an essential role in sensory perception…”