Evaluation of pumpkin jam prepared with different sweeteners

ABSTRACT

Pumpkin jam was prepared by replacing sucrose with different sweeteners e.g. 100% high fructose corn syrup [HFCS], aspartame, stevia, 50% sucrose with 50% HFCS with 50% stevia and 50% HFCS with 50% stevia. The prepared jam were stored for 6 months and 25°C, during which they were analyzed for chemical, physical and sensory properties. It has been shown that replacing sucrose with the sweeteners affected the physical and chemical properties of the prepared jam. Meanwhile sucrose with other sweeteners replacement during the preparation of pumpkin jam resulted in a decrement in the total soluble solids [TSS]. The total and reducing sugars in jam prepared with 100% stevia or aspartame recorded the lowest values at zero time. During storage, the total acidity slightly changed in all jam. Total caloric values decreased in different pumpkin jam compared to the control jam [100% sucrose]. However, the reduction in caloric value ranged between 73.25 to 36.35%. Moreover, the prepared jam is considered as a good source of beta -carotene with relatively higher Retinol equivalent [R.E]. Sensory evaluation indicated that the prepared jam were significantly changed by the substitution of sucrose with 100% stevia or aspartame. No significant difference was found in the jam prepared by 100% sucrose, 100% HFCS, 50% sucrose with 50% HFCS, 50% sucrose with 50% stevia and 50% HFCS with 50% stevia. Storage period caused a slight effect on sensory parameters for most jam except for the jam prepared with 100% stevia or aspartame