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

IF 1.3 4区农林科学 Q2 MATERIALS SCIENCE, PAPER & WOOD

Bioresources Pub Date : 2023-11-06 DOI:10.15376/biores.19.1.66-83

Şeyda Öztürk, Cemalettin Baltacı

引用次数: 0

Abstract

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.

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不同稳定剂及雷鲍迪苷A (reb A)甜味剂对低热量橘子果酱品质特性的影响

采用糖加莱布A(0.08%)或不含莱布A(1%)的配方，添加果胶(1%)和琼脂(1%)稳定剂，制备低热量的橙汁果酱。对果酱的物理、化学和感官特性进行了评价。与果胶相比，AA稳定剂增加了果酱的粘度，但对含reb a的样品没有影响。低热量样品的L*和b*值高于含糖样品，a*值低于含糖样品。reb A样品的总糖含量为8.30 ~ 9.28 g/100 g，与果胶平行生产的琼脂样品的总糖含量较低。无糖配方中羟甲基糠醛(HMF)值(3.03 ~ 3.62)低于含糖样品。果胶-reb A样品具有较好的口感，而AA-reb A样品在含reb A样品中具有较好的一致性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Bioresources 工程技术-材料科学：纸与木材

CiteScore

2.90

自引率

13.30%

发文量

397

审稿时长

2.3 months

期刊介绍： The purpose of BioResources is to promote scientific discourse and to foster scientific developments related to sustainable manufacture involving lignocellulosic or woody biomass resources, including wood and agricultural residues. BioResources will focus on advances in science and technology. Emphasis will be placed on bioproducts, bioenergy, papermaking technology, wood products, new manufacturing materials, composite structures, and chemicals derived from lignocellulosic biomass.