Effects of Replacement of Sucrose by Maltitol on the Physicochemical and Sensorial Properties of Rose Apple Jam

Abstract

This study investigates the effects of replacement of sucrose by maltitol on the quality properties of rose apple jams. Three jam formulations were developed, the traditional jam formulation containing sucrose (T1, control), jam formulation prepared by partially (50%, T2) and fully (100%, T3) replacing sucrose with maltitol. The nutritional composition, antioxidant, color, texture, and sensory characteristics were determined. The finding revealed that total sugars and energy value of the T3 jam were significantly reduced compared with those of the T1 jam (P<0.05). The energy value of T3 jam was decreased by 35% in relative to T1 jam. The water activity (aw) and total soluble solids (TSS) content of jams were in the range of 0.76-0.81, and 67-70°Brix, respectively. Partially (T2) and fully (T3) replacing sucrose with maltitol in jams significantly increased the aw (P<0.05). The use of maltitol significantly increased the lightness (L*) value and reduced the redness (a*) of the jams (P<0.05), but minimally altered jam’s yellowness (b*). The antioxidant, texture, and sensorial properties showed slightly variations between the prepared jams. Overall, the experimental findings verify the prospects of maltitol as a sweetener in the jam product.