Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams

Abstract

Twelve low-calorie orange-based formulated jams were prepared mainly from orange, pumpkin and papaya, and then sweetened using fructose (F), stevioside (St) and sucralose (Su). The nutritional value of formulated jams was estimated after the approximate chemical composition and total soluble solid have been determined. The effect of storage on total phenolic compounds, antioxidant capacity, carotenoids content and vitamin C was investigated. Organoleptical attributes of prepared low-calorie jams were done as well. Results indicated that the nutritive value [kcal 100 g −1 fw] ranged from 88.10 ± 0.60 to 164.34 ± 0.41; total phenol content (TPC, mg GAE 100 g −1 fw] ranged from 188.52 ± 2.45 to 411.79 ± 3.3; the antioxidant capacity (μmol TE g −1 fw) ranged from 14.57 ± 0.86 to 32.39 ± 1.19; total carotenoids [mg 100 g −1 fw] ranged from 115.20 ± 5.66 to 204.33 ± 4.21; vitamin C [mg 100 g fw] ranged from 8.94 ± 1.07 to 28.77 ± 4.46; total soluble solids [Brix] ranged from 22.53 ± 0.05 to 43.37 ± 0.13. Jams storage for a period of 12 months at room temperature led to a decrease in vitamin C content, TPC, antioxidant capacity, while total soluble solids (TSS) and carotenoids increased during storage. The results of organoleptical attributes showed that the formulas O11, O1 had the highest score of color and odor respectively while O7 recorded maximum score for taste, texture and bitterness respectively. Statistical analysis showed that storage intervals and treatments had a significant (p < 0.05) effect on sensory quality of diet jam. The organoleptical characteristics were affected with the extension of shelf-life. Addition of stevioside and sucralose to formulate the low-calorie jam increased total phenol and antioxidant capacity, improved color, taste and produced targeted low-calorie jams. The use of sweeteners such as fructose, sucralose and stevioside in the manufacture of orange diet jam was shown to be satisfactory, resulting in low-calorie jams, improved the quality and could be produced commercially.

Nutritional, Chemical and Organoleptical Characteristics of Low-Calorie Fruit Nectars Incorporating Stevioside as a Natural Sweetener

“…The mean score of taste, bitter after taste, and overall acceptability are decreased by increasing of substitution level of sucrose. These findings are in agreements with confirmed results that increasing the stevioside level associated with increasing the bitter after taste of sweetened fruit product and led to decreasing the mouth feel and overall acceptability [17] [58]. However, the substitution level up to 50% -75% from the sucrose content was not differed significantly from the fruit nectar contain 0 stevioside (control treatment).…”

Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties

“…Due to the increasing number of health problems occurring in society, caused by obesity, metabolic syndrome, and diabetes, the demand for the products with reduced calorie content has increased on the market [10]. Therefore, particularly low-sugar jams, in which some of the sucrose has been replaced by sweeteners (e.g., sorbitol, xylitol, or steviol glycosides), are valued by consumers [11,12]. Steviol glycosides are natural sweeteners, which, apart from their sweetening properties, exhibit antioxidant, antibacterial, and antiviral effects [13,14].…”

“…In 2015, this market generated a global revenue of 129 billion US dollars and is projected to reach 250 billion US dollars by 2024 [15]. Such a large demand for this type of food is reflected in numerous studies conducted, among others, on the enrichment of jams with health-promoting components [12,13,[16][17][18]. The valuable bioactive compounds are polyphenols, including anthocyanins, occurring, i.a., in chokeberry and black elderberry.…”

Physical, physicochemical, microbiological, and bioactive compounds stability of low-calorie orange jellies during storage: packaging effect

“…The use of low methoxylated pectin (LMP) in jellies may be related to the retention of phenolic content, as reported in studies with low-calorie and conventional jellies, the mechanism for which remains to be elucidated (Shinwari & Rao, 2018). The studies of Damiani et al (2012a), Abolila et al (2015), and Kamiloglu et al (2015) presented a reduction in the amount of total phenolic content during storage. This may have happened due of the high instability of these content at temperatures between 20 to 40 °C.…”

“…Fruit jellies are innovative, practical, and functional products that can be used to preserve fruits, which are highly perishable (Souza et al, 2014). However, because of the increase in chronic lifestyle-related diseases, such as diabetes and obesity, there is a growing need for low-calorie products, such as low-calorie jellies (Abolila et al, 2015). To obtain lowcalorie jellies, it is necessary to reduce the amount of sugar.…”