Optimizing the formula of a low calorie fruit powder jelly using sucralose and isomalt

Hosseini Nezhad, Marzieh; Mohtashami, Maryam; Kamali, Sara; Elahi, Mohammad

doi:10.22101/JRIFST.2015.05.10.415

Optimizing the formula of a low calorie fruit powder jelly using sucralose and isomalt

Document Type : Original Paper

Authors

¹ Assistant Professor, Department of Food Biotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran

² Production Mannager, Zarin Taba Co., 1st phase, Toos Industial Township, Mashhad, Iran

³ PhD. Student, Department of Food Science and Technology, College of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

⁴ Assistant Professor, Department of Food Science and Technology, College of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

10.22101/JRIFST.2015.05.10.415

Abstract

Application of non-sugar sweeteners and bulking agents in food products is effective in lowering calories; however, it is often come with some changes in the texture and sensory characteristics of products. In this research full replacement of sugar in fruit jelly powder was investigated using sucralose as a high intense sweetener and isomalt as a bulking agent. Fruit jelly powder was prepared using different percentages of isomalt (0, 20, 30, 50, 75 and 100) together with high intensity sugar of sucralose, in an adjusted amount to replace sucrose. Physical, chemical and microbial characteristics of jelly samples were then analyzed and sensory quality of the product was evaluated. Results showed that sugar replacement with proper proportion of 50% isomalt and 0.13% sucralose causes in strengthening the gel texture with no significant change in quality and rheological properties. Microbial characteristics of sugarless sample was also in accordance with standard limitations. Organoleptic analysis was representing the acceptance of jellies having isomalt compared to sugary one. Based on this study, it is feasible to replace sugar by isomalt and sucralose in low calorie jelly, with no significant change in the quality, rheological properties, and sensory acceptance of product.

Keywords

References

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