Publication: Characteristics of Cantaloupe Jams as Affected by Substitution of Sucrose with Xylitol
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Issued Date
2015
Resource Type
File Type
application/pdf
ISSN
15538362
Other identifier(s)
2-s2.0-84939252843
Rights Holder(s)
มหาวิทยาลัยศรีนครินทรวิโรฒ
Bibliographic Citation
International Journal of Fruit Science. Vol 15, No.4 (2015), p.442-455
Suggested Citation
Naknaen P., Itthisoponkul T. Characteristics of Cantaloupe Jams as Affected by Substitution of Sucrose with Xylitol. International Journal of Fruit Science. Vol 15, No.4 (2015), p.442-455. doi:10.1080/15538362.2015.1031433 Retrieved from: https://hdl.handle.net/20.500.14740/6239
Author(s)
Abstract
Jam has a high calorific value because of high sugar content. Low-calorie jam products can be made using the combinations of noncaloric and carbohydrate sweeteners. The partial or full replacement of sucrose with xylitol could be applied to produce low sugar food products. Thus, the objective of this study was to evaluate the properties of low sugar cantaloupe jams as influenced by the substitution of sucrose with xylitol (0–100% xylitol). The sample produced by 100% sucrose was used as the control treatment. Increasing the xylitol content increased the lightness (L*) and spreadability, while a reduction of redness (a*), hardness, stickiness, water activity, total sugar, reducing sugar, and 5-hydroxymethylfurfural content were observed. There were no significant differences in proximate compositions, total phenolics, vitamin C, and β-carotene content among the samples while the antioxidant activities as accessed by DPPH-radical scavenging activity and ferric reducing antioxidant power tended to decrease with increasing xylitol content. The sensory attributes were not significantly different between the control sample and the samples containing 25% and 50% xylitol. It can be concluded that the partial replacement of sucrose with xylitol, particularly up to 50%, could be recommended to utilize in the cantaloupe jam production. The incorporation of xylitol in the cantaloupe jam formulation could reduce sugar content, resulting in the reduction of calories. Copyright © Taylor & Francis Group, LLC.