Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach

Abstract

Sucrose is the main sugar used in jams preparation; however his excessive consumption has been related to several diseases; therefore its replacement by alternative sweeteners is an attractive solution. Nonetheless, substitution of sucrose in jam's preparation can cause changes in texture, structure, and flavor, making them less attractive to the consumers. Thus, the aim of this work was to develop strawberry, raspberry, and cherry jams with more adequate nutritional profile, maintaining their textural and flavor characteristics in comparison with the traditional formulation. Sucrose was replaced by fructose, sorbitol, or fructooligosaccharides (FOS), given the product different nutritional profiles: potential low glycemic index, reduced calories in the case of sorbitol and FOS, and enrichment with dietary fiber, in the case of FOS. After sensorial and rheological evaluation we found that the sweeteners used interfered, significantly, in the parameters measured. Fructose was the alternative sweetener yielding jams more similar to those of sucrose; however, the use of formulations containing fructose and FOS or sorbitol and FOS resulted in a 51% to 68% decrease of the energy value. Nevertheless, consumer sensorial tests are needed to evaluate, in a more consistent way, the use of these alternative sweeteners for jams production at industrial level.

Physico‐chemical and sensory properties of marmalades made from mixtures of fruits and under‐exploited Andean tubers

“…discovered that overall acceptability was mainly determined by the taste, and possibly the color of apple jellies, but not by their texture and spreadability. Instead, spreadability is an important variable commonly measured in gels; for example, lemon marmalade, berry marmalades, black‐plum jams and fluted pumpkin jams because the microstructure of mixed gels had an essential role in sensory perception…”

“…When dietetic products are prepared, the sensory attributes may be modified, suffering changes in flavor, color and texture characteristics . The use of sensory analysis along with instrumental measurements is useful to study the functionality of a particular ingredient in the development of new products . Correlations between sensory and instrumental methods are important because they allow understanding what is being sensed and perceived during the sensory assessment …”

“…Some researchers studied the changes of sensory and instrumental characteristics in confitures prepared with non‐traditional ingredients. Vilela et al . evaluated sensorial and rheological changes in dietetic jams; Markey et al .…”

“…14 The use of sensory analysis along with instrumental measurements is useful to study the functionality of a particular ingredient in the development of new products. 15,16 Correlations between sensory and instrumental methods are important because they allow understanding what is being sensed and perceived during the sensory assessment. 17 Some researchers studied the changes of sensory and instrumental characteristics in confitures prepared with non-traditional ingredients.…”

“…17 Some researchers studied the changes of sensory and instrumental characteristics in confitures prepared with non-traditional ingredients. Vilela et al 16 evaluated sensorial and rheological changes in dietetic jams; Markey et al 13 studied the sensory profile of sugar-reduced products, and Basu et al 18 analyzed the effect of substitution of sucrose by stevioside and sucralose on rheological, color and microstructural characteristics on mango jam.…”