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Abstract ▼ AI-Helper

The effect of sugar alcohols in the preparation of acceptable low methoxyl pectin(LMP) jellies were studied. Sensory scores analysis, Hunter's color parameters and texture profile analysis using universal testing machine were performed. The composition of sweetners used in this study were 100％ sucro...

The effect of sugar alcohols in the preparation of acceptable low methoxyl pectin(LMP) jellies were studied. Sensory scores analysis, Hunter's color parameters and texture profile analysis using universal testing machine were performed. The composition of sweetners used in this study were 100％ sucrose, 75％ sucrose and 25％ maltitol, 50％ sucrose and 50％ maltitol, and 50% sucrose, 25％ maltitol, 12.5％ sorbitol'and 12.5% mannitol. LMP jellies with 100％ sucrose showed the strongest sweetness among them. Other sensory characteristics of LMP jellies were regarded as same. Hunter's value of lightness, redness and yellowness of 100％ sucrose jellies and jellies substituted with maltitol up to 25％ were not significantly different, but those of LMP jellies substituted with 50％ sugar alcohols were higher(p<0.01) than other 3 types of jellies. As substitution ratio was increased, springiness and chewiness were lower(p<0.01). Fracturability(p<0.01) and hardness(p<0.05) of jellies made of 100% sucrose and 75％, sucrose and 25% maltitol showed higer value than the other jellies. Springiness of jelles sweetened with sucrose and 3 sugar alcohols was the highest(p<0.05). Replacement of sucrose by sugar alcohol did not influenced on gumminess and cohesiveness of LMP jellies.