Effect of replacing sucrose with tagatose and isomaltulose in Mandarin orange marmalade on rheology, colour, antioxidant activity, and sensory properties

Abstract

The aim of this study was to make mandarin orange marmalades, in which sucrose is replaced by sweeteners, such as tagatose and isomaltulose, which are non-cariogenic and have a low glycemic index. Analyses of rheology, colour, antioxidant activity, microbiology, and sensory properties were carried out on marmalades on their fi rst day, and after 90, 180, and 360 days of storage. The results showed that marmalades made with healthy sweeteners had a less elastic character and were thinner in consistency than those made with sucrose. Lightness was shown to be highest in mandarin orange marmalades made with tagatose, although colour was stable for 180 days to one year of storage. Tagatose also enhanced the antioxidant activity of these marmalades. All marmalades were microbiologically stable. Finally, marmalades made with tagatose alone scored the highest for global acceptance and intention of buying by consumers.

The effect of different sugar substitute sweeteners on sensory aspects of sweet fruit preserves: A systematic review

“…Rubio‐Arraez, Capella, Ortola, et al. (2016) developed mandarin orange marmalades by replacing sucrose with natural sweeteners (tagatose and isomaltulose) in different proportions. The results showed that the marmalades made with bulk sweeteners, when compared to those made with sucrose, obtained a less elastic character and thinner consistency.…”

“…Several studies (Table 3) have evaluated the effects of natural bulk sweeteners on the sensory aspects of jams, jellies, and marmalades (Benedek et al., 2020; Farias et al., 2019; Minh, 2020; Naknaen & Itthisoponkul, 2015; Özbek et al., 2019; Rubio‐Arraez, Capella, Castelló, et al., 2016; Rubio‐Arraez, Capella, Ortola, et al., 2016, Rubio‐Arraez et al., 2017; Rubio‐Arraez et al., 2018; Viana et al., 2015).…”

“…Promising results on the sensory aspects and acceptability of sweet fruit preserves were also noted when sorbitol (Farias et al., 2019; Özbek et al., 2019), tagatose:isomaltulose blends, with higher concentration of tagatose (50–70%) (Rubio‐Arraez et al., 2015, 2017, 2018; Rubio‐Arraez, Capella, Castelló, et al., 2016; Rubio‐Arraez, Capella, Ortola, et al., 2016) and hydrogenated starch hydrolysates (Minh, 2020) were tested to replace sugar. Given this, we suggest and encourage further studies testing these agents in these products.…”

“…With the results of this review, it can be observed that blends of different sweeteners are in general almost always favorable to the sensory aspects of sweet fruit preserves with partial or completely sugar reduction, with highlights for some positive outcomes using blends of natural sweeteners with artificial ones (Akesowan & Choonhahirun, 2014; Riedel et al., 2015; Santos et al., 2014; Souza et al., 2013), blends of artificial sweeteners (Lago‐Vanzela et al., 2011), or blends with natural bulk sweeteners (Farias et al., 2019; Lago‐Vanzela et al., 2011; Minh, 2020; Rubio‐Arraez, Capella, Castelló, et al., 2016; Rubio‐Arraez, Capella, Ortola, et al., 2016, Rubio‐Arraez et al., 2017; Rubio‐Arraez et al., 2018; Riedel et al., 2015).…”

“…Several studies have evaluated the effects of natural bulk sweeteners on the sensory aspects of sweet fruit preserves with partial or complete replacement of the sugar (Benedek et al., 2020; Farias et al., 2019; Minh, 2020; Naknaen & Itthisoponkul, 2015; Özbek et al., 2019; Rubio‐Arraez et al., 2015, 2017, 2018; Rubio‐Arraez, Capella, Castelló, et al., 2016; Rubio‐Arraez, Capella, Ortola, et al., 2016; Viana et al., 2015).…”