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Development of Lemon Marmalade Formulated with New Sweeteners (Isomaltulose and Tagatose): Effect on Antioxidant, Rheological and Optical Properties
Author(s) -
RubioArraez Susana,
Ferrer Carlos,
Capella Juan Vicente,
Ortolá María Dolores,
Castelló María Luisa
Publication year - 2017
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12371
Subject(s) - food science , sucrose , chemistry , brix , antioxidant capacity , antioxidant , sugar , biochemistry
The aim of this study was to make lemon marmalades in which sucrose is replaced by sweeteners such as tagatose and isomaltulose. Analyses of ºBrix, pH, moisture, water activity, antioxidant capacity, optical and rheological properties were carried out on marmalades on their first day of storage, and after 60 days of storage. Microbiological analyses were also performed. Moreover, a sensory evaluation was performed to assess its consumer acceptance as compared to marmalade made with sucrose. The results showed that the antioxidant capacity of the new formulations was lower than in marmalade with sucrose. Moreover, marmalades made with healthy sweeteners showed lower consistency than those made with sucrose. Lemon marmalades formulated with a higher proportion of isomaltulose initially had high luminosity compared to the other samples, but browned over time. All marmalades were microbiologically stable, and the marmalades made with healthy sweeteners were scored better than those made with sucrose. Practical Applications The development of new healthier marmalades offer new alternatives to the conventional ones not only to prevent caries and obesity but also to provide functional features associated with the use of tagatose and isomaltulose as sweeteners. However, not always it is possible to replace traditional components by others and that is why is so important to assess their technological influence. In this study, the viability of the use of both sweeteners to prepare lemon marmalades has been checked.