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

Pielak, Marlena; Czarniecka-Skubina, Ewa; Głuchowski, Artur

doi:10.3390/foods9030293

Cited by 21 publications

(17 citation statements)

References 51 publications

(59 reference statements)

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“…The addition of steviol glycosides lead the marmalade samples to more yellow (increase in the positive values of the b* parameter), and less red (positive value of the a* parameter), when compared to the samples with whole sugar cane. Similar findings were reported by [ 22 ] for low sugar apple preserves. It seems that stevia sugar addition and thermal treatment at 102 °C do not affect the color characteristics of the marmalade, sustained by the ΔE (11.41 ± 0.15), C* (33.81 ± 0.3) and h* (19.87 ± 0.6) values for the C s sample, whereas a storage period of 21 days led to a slight decrease of these values.…”

Section: Resultssupporting

confidence: 92%

Attempts for Developing Novel Sugar-Based and Sugar-Free Sea Buckthorn Marmalades

et al. 2021

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Sea buckthorn (Hippophaė rhamnoides L.) is recognized as a valuable source of vitamin C and antioxidants, frequently used as nutraceuticals and cosmeceuticals. In the present study, attempts are made to produce and characterize a novel type of marmalade using sea buckthorn berries processed at 102 °C into marmalade in two combinations, with whole cane or stevia sugar. Changes in the phytochemical profile, antioxidant activity, color, shelf-life, texture, microbiological, and sensorial characteristics were determined. The total carotenoids content in the marmalades were significantly different, with values of 0.91 ± 0.03 mg/g dry weight (DW) in the sample with whole sugar cane (Cz) and 2.69 ± 0.14 mg/g DW in the sample with Stevia sugar (Cs). Significant values of polyphenols were found, of 59.41 ± 1.13 mg GAE/g DW in Cz and 72.44 ± 2.31 mg GAE/g DW in Cs, leading to an antioxidant activity of 45.12 ± 0.001 μMol Trolox/g DW and 118.07 ± 0.01 μMol Trolox/g DW, respectively. Accelerated storage study showed a decrease in all the phytochemicals, however no significant changes were found in antioxidant activity. Values of <100 CFU/g for yeasts and molds and <5 CFU/g for Enterobacteriaceae after 21 days of storage at the room temperature of the marmalades were determined. The sensorial and color results were more than acceptable. Overall, the results highlighted the potential of using sea buckthorn as a potential rich source of bioactive compounds to be used in the sugar-based products manufacturing.

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Section: Resultssupporting

confidence: 92%

Attempts for Developing Novel Sugar-Based and Sugar-Free Sea Buckthorn Marmalades

et al. 2021

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“…The differences can be observed through the ΔE values – total color difference between reformulated samples and control (NF/PF) (Table 3). According to Pielak et al. (2020) values of ΔE between 2 and 3.5 means that an inexperienced observer is able to perceive the difference and 3.5 < ΔE < 5 every observer can easily see the difference.…”

Section: Resultsmentioning

confidence: 99%

Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage

Paglarini

Ozaki

Ribeiro

et al. 2021

Food sci. technol. int.

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The effects of gelled emulsions (GE) used as animal fat replacers in terms of the nutritional, technological, and sensory properties of Bologna sausages during 60 days of chilled storage have been studied. Samples with GE added exhibited a fat reduction of 31%. Sausages with GE had higher values of L* and lower values of a* compared to the control. Harder sausages were obtained by the addition of GE. Higher lipid oxidation rates were found with increasing amounts of GE in the reformulated products. In addition, the relaxation time was not affected by the reformulation. All samples were deemed acceptable by consumer tests. However, CATA (Check-all-that-apply) tests showed that Bolognas formulated with partial or total pork fat replaced with GE were described as rubbery, not very spicy and firm, appeared to be dry and opaque, and had an aftertaste. Chilled storage significantly affected the Thiobarbituric Acid Reactive Substances (TBARS) values and slightly affected the pH values, texture, color, and NMR data. An important result is that the panelists did not detect the oxidation results in relation to the TBARS values, and the addition of a GE with inulin as dietary fiber may be a good strategy to make Bologna sausage healthier.

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“…Several authors (Table 2) have studied the effects of the natural high‐potency sweeteners or on the sensory aspects of jams, jellies, and marmalades (Chacón‐Garza et al., 2020; Laborde et al., 2020; Pielak et al., 2020; Pizzolato et al., 2012; Ruiz Ruiz & Segura Campos, 2019; Sutwal et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

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

Souza

Santos

Carneiro

et al. 2022

Food Processing Preservation

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With the growing interest of the general population in a healthier diet, it is possible to notice an increase in the demand for sweet fruit preserves with the partial or total substitution of sugar by different sweeteners. This systematic review identified 28 studies to answer the following question: “What are the effects of different sugar substitute sweeteners on the sensory aspects of jams, jellies, and marmalades?”. Results show that the blends of different sweeteners, either artificial and/or natural are probably the best strategy to sweeten these products when it comes to their sensory aspects. In addition, a greater demand for natural products is one of the reasons to combine bulk and high‐intensity natural sweeteners, especially xylitol and stevia. This is a promising alternative that deserves to be further studied and explored for the development of low‐sugar or sugar‐free natural products, which besides being sensory‐friendly, are possibly lower in calories and costs. Novelty impact statement The mixtures of natural bulk and high‐intensity sweeteners are a promising industrial alternative to preserve the sensory aspects of jams, jellies, or marmalades. Xylitol and stevia are considered good substitutes for sucrose. Depending on the type of sweetener or blend, sucrose content may be substituted by up to 50% without compromising the sensory acceptance.

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

Cited by 21 publications

References 51 publications

Attempts for Developing Novel Sugar-Based and Sugar-Free Sea Buckthorn Marmalades

Attempts for Developing Novel Sugar-Based and Sugar-Free Sea Buckthorn Marmalades

Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage

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

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