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

Autor: Susana Rubio-Arraez, Carme Benavent, María Dolores Ortolá, María Luisa Castelló
Jazyk: angličtina
Rok vydání: 2018
Předmět:
Zdroj: Journal of Food Quality, Vol 2018 (2018)
Druh dokumentu: article
ISSN: 0146-9428
1745-4557
DOI: 10.1155/2018/8412017
Popis: The replacement of sucrose by new noncariogenic and low glycaemic index sweeteners (isomaltulose and tagatose) and the addition of natural watermelon juice in jelly have been assessed in terms of composition, texture, colour, antioxidant activity, microbiology, and sensory properties. These analyses were performed initially and after 15 days of storage. Furthermore, the values were compared with those obtained in the analyses of a commercial watermelon jelly. The results showed that the antioxidant activity increased with the storage time in the control sample and in samples combining isomaltulose and tagatose. In addition, noncariogenic and low glycaemic index sweeteners did not affect the instrumental texture. However, the colour changed, especially in the sample containing tagatose only. Finally, the dessert containing tagatose and isomaltulose in equal proportion achieved a similar score in the sensory evaluation as the commercial one, showing the feasibility of using these sweeteners to reformulate watermelon jelly.
Databáze: Directory of Open Access Journals
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