Effect of replacement of Xylitol and High Fructose Corn Syrup instead Sucrose on physicochemical and sensory properties of Apple jam

Subject Areas : Journal of Food Safety and Processing

davood Behrooz ¹ , Mohammad reza Eshaghi ² , bijan Khorshidpour ³

1 - M.S Student, Department of Food science and technology, Varamin- Pishva Branch, Islamic Azad University
2 - Assistant Professor, Department of Food science and technology, Varamin- Pishva Branch, Islamic Azad University
3 - PhD of food technology, Department of Food science and technology, Varamin- Pishva Branch, Islamic Azad University

Received: 2022-10-26 Accepted : 2023-01-28 Published : 2023-05-22

Keywords: apple, Jam, Xylitol, Fructose syrup,

Abstract :

Today, products such as fruit-based jams are products that can be used everywhere and for most people due to their small size, high nutritional value, and good appearance, and reduce consumer awareness of the relationship between diet and health Consumption of products containing high amounts of sugar, including jams. Therefore, in this study, the aim was to replace xylitol alcoholic sugar and fructose syrup with sucrose in the production of apple jam. Physicochemical properties (pH, acidity, ash, sucrose, brix and pectin), microbial properties (mold and yeast) on days 15 and 30 Sensory storage and evaluation (taste, odor, color, texture and overall acceptance) by 5 trained evaluators It was measured by 5-point hedonic method. In this study, 7 treatments along with a control treatment were evaluated in three replications. To analyze the results, SPSS 21 software and Duncan multi-domain test at 95% level were used and to draw graphs, 2013 Excel software was used. Physicochemical results showed that with increasing concentrations of xylitol and fructose syrup, the pH, ash, sucrose and brix of the samples decreased and the amount of acidity increased. Changes in pH, acidity and pectin indices were not statistically significant. Microbial results did not show the growth of any mold or yeast in any of the samples during 30 days of storage. The results of sensory evaluation showed that with increasing concentrations of xylitol and fructose syrup, the amount of taste, color, texture and general acceptance indices decreased and the odor index increased, but in all sensory evaluation indices, sensory evaluators scored at an acceptable level (more than 3.20) And according to the reported physicochemical, microbial and sensory properties of T2 treatments (containing 60% xylitol + 40% sugar) and T5 (60% fructose syrup + 40% sugar) due to the most similarity to the control sample and in some cases Superiority over the control sample was introduced as superior treatments.