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Examination of Sugars, Sugar Alcohols, and Artificial Sweeteners as Substitutes for Sucrose in Strawberry Jam. Keeping Quality Tests
Author(s) -
HYVÖNEN LEA,
TÖRMÄ RAIJA
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14820.x
Subject(s) - jams , xylitol , sorbitol , sucrose , food science , sugar , maltodextrin , fructose , chemistry , taste , maltitol , fermentation , chromatography , spray drying
The keeping quality of the low sugar strawberry jams was tested during 10 months' storage at room and refrigerator temperature (5°C) according to physical color and texture measurements, and by sensory analysis. In general sorbitol and xylitol jams and many of the jams containing some percentage of xylitol kept either better than or as well as the conventional sucrose jam. The color, taste and preference of HFS and fructose jams deteriorated sooner than those of most other jams during storage. When xylitol was used with fructose and HFS the changes in the characteristics studied were retarded. During storage the xylitol‐maltodextrin jams became crystallized and were unfit for sensory evaluation.