Application of sugar alcohols and artifical sweeteners as substitutes for sucrose in apricot, peach and strawberry jams.

ABSTRACT

Preparation of acceptable low caloric jams and replacement of sucrose by other sweeteners in jam were studied. Peach, apricot and strawberry jams were sweetened with sucrose [as control], aspartame, sorbitol or with combinations of them. It was possible to prepare jams with lower amounts of sucrose than currently used and still attain an acceptable product. When aspartame was used as the only sweetening agent, apricot, peach and strawberry, jams slight increase in total soluble solids, acidity and retention of vitamin C. Both aspartame and sorbitol were found to be heat stable and their sweetness did not change during processing. Also they had no effect on the total phenolic compounds. Jam prepared with 100% aspartame was much more viscous than 100% sorbitol in all jam samples. Finally, it could be concluded that energy value of each of the three tasted fruits prepared with the addition of 100% sorbitol showed lower calorie content [kcal/100g]. There were no differences in the color of the test jams except the color of strawberry jam was somewhat lower by using 100% aspartame. These results are in coincidence with the sensory evaluation that low calorie apricot, peach and strawberry jams with good color, texture and taste can be prepared from aspartame, sorbitol or mixture of them