Optimization of Konjac Gel Texture Prepared with-κ-carrageenan and Sweeteners and their Applications in Orange Jelly

Abstract

This study investigated the effects of konjac proportion in 1% konjac/κ-carrageenan blend (25:75-50:50) and sweetener concentration (sucrose and xylitol at 2-20% and erythritol-sucralose at 0.25-2.5%) on gel strength of konjac gels using Response Surface Methodology (RSM). The statistical analysis revealed that all models of konjac gels with sweeteners were effective and adequate fitted. The most variable affecting gel strength was konjac/κcarrageenan n blend. Quadratic effect of konjac/κ-carrageenan blend was more profound (p<0.001) on konjac gels with each sweetener. The variation of xylitol and sucrose had a linear effect (p<0.001) and a quadratic effect (p<0.05) on gel strength, respectively, while an increase in erythritol-sucralose had no significant effect. Also, the interaction between the two variables had no significant effect on gel strength. The optimal conditions for the highest gel strength were 1% konjac/κ-carrageenan (39.56:60.44) with 9.58% sucrose, 1% konjac/κ-carrageenan (39.87:60.13) with 2% xylitol and 1% konjac/κ-carrageenan (38.18:61.82) with 0.94% erythritol-sucralose. Orange konjac jellies made with three optimal conditions showed no significant differences in appearance and color. Most panelists preferred sweet and texture of the jelly with erythritol-sucralose than that with xylitol. Nevertheless, the jelly with sucrose significantly received the most scores of sweet and overall acceptance. The appropriate level of texture and sweet was evident on the jelly with sucrose, followed by that with erythritol-sucralose and xylitol, respectively.

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

“…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).…”

“…Akesowan and Choonhahirun (2014), studied the effects of combining different sweeteners in orange marmalade. Formulations sweetened with sucrose‐xylitol (2–20%) and erythritol‐sucralose (0.25–2.5%) were tested.…”

“…Among the studies that evaluated the effects of both natural and artificial sweeteners on the sensory aspects of jams, jellies, and marmalades, many of these (Table 6) evaluated the effects of natural sweeteners in combination with artificial ones (Akesowan & Choonhahirun, 2014; Barcia et al., 2010; Riedel et al., 2015; Santos et al., 2014; Souza et al., 2013; Tobal & Rodrigues, 2019).…”

“…According to the results, it is possible to note that the combination of natural and artificial sweeteners is a promising strategy to sweeten these products, mainly due to the almost always positive effects of these combinations on the sensory aspects of these products (Riedel et al., 2015; Santos et al., 2014; Souza et al., 2013. It is worth highlighting interesting findings, for example, the potential of cyclamate to reduce the aftertaste of steviosides (Barcia et al., 2010) and the potential of erythritol as a sweetening agent when used with sucralose (Akesowan & Choonhahirun, 2014).…”

“…Among the studies that evaluated the effects of both natural and artificial sweeteners on the sensory aspects of jams, jellies, and marmalades, many of these (Table 6) evaluated the effects of natural sweeteners in combination with artificial ones (Akesowan & Choonhahirun, 2014;Barcia et al, 2010;Riedel et al, 2015;Santos et al, 2014;Souza et al, 2013;Tobal & Rodrigues, 2019). Akesowan and Choonhahirun (2014), studied the effects of combining different sweeteners in orange marmalade. Formulations sweetened with sucrose-xylitol (2-20%) and erythritol-sucralose (0.25-2.5%) were tested.…”