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

Foods
Marlena PielakArtur Głuchowski

Abstract

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 demonstrate...Continue Reading

References

Nov 12, 2010·Journal of Agricultural and Food Chemistry·Ursula Wölwer-RieckAndreas Wawrzun
May 24, 2012·Journal of Agricultural and Food Chemistry·Caroline HellfritschThomas Hofmann
Jan 24, 2013·Analytical and Bioanalytical Chemistry·Rahul S PawarJeanne I Rader
Feb 8, 2014·Current Opinion in Biotechnology·Ryan N PhilippeParayil Kumaran Ajikumar
Feb 27, 2014·Foods·Indra PrakashCynthia Bunders
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Jan 5, 2019·Environmental Science and Pollution Research International·Fatma M Al-Qudsi, Manar M Al-Hasan
Apr 4, 2019·International Journal of Environmental Research and Public Health·Marlena PielakArtur Głuchowski

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Citations

Jul 11, 2020·Journal of the Science of Food and Agriculture·Camila de Souza PaglariniMarise A Rodrigues Pollonio
Jan 19, 2021·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Camila de Souza PaglariniMarise Aparecida Rodrigues Pollonio
Jan 11, 2021·Meat Science·Ana Caroline FerroRosiane Lopes Cunha
Jun 3, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Oana-Viorela NistorNicoleta Stănciuc

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BETA
amidation

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