Effect of different stabilizers and rebaudioside A (reb A) sweetener on quality characteristics of low-calorie orange marmalade

Low-calorie orange marmalade was produced using sugar and reb A (0.08%) or reb A-sugar free recipes with pectin (1%) and agar agar (AA) (1%) stabilizers. The physical, chemical, and sensory properties of the marmalades were evaluated. AA stabilizers increased the viscosity of the marmalades compared...

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Bibliographic Details
Published inBioresources Vol. 19; no. 1; pp. 66 - 83
Main Authors Öztürk, Şeyda, Baltacı, Cemalettin
Format Journal Article
LanguageEnglish
Published Raleigh North Carolina State University 01.02.2024
Subjects
Acids
agar agar
Calories
Cooking
Diabetes
Fruits
Furfural
Heat
Low calorie
marmalade
Microorganisms
orange
Pectin
rebaudioside a
Recipes
Sensory properties
Sugar
Viscosity
Turkey
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Summary:Low-calorie orange marmalade was produced using sugar and reb A (0.08%) or reb A-sugar free recipes with pectin (1%) and agar agar (AA) (1%) stabilizers. The physical, chemical, and sensory properties of the marmalades were evaluated. AA stabilizers increased the viscosity of the marmalades compared to pectin, but they did not affect samples with reb A. Low-calorie samples had higher L* and b* values and lower a* values than sugar-containing samples. Total sugar content in reb A samples was 8.30 to 9.28 g/100 g, and it was lower in agar samples produced in parallel with pectin. The hydroxymethyl furfural (HMF) value was lower in sugar-free recipes (3.03 to 3.62) than in sugar-containing samples. Pectin-reb A samples had favorable taste, while AA-reb A samples favored consistency among reb A-containing samples.
ISSN:1930-2126
1930-2126
DOI:10.15376/biores.19.1.66-83