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KMID : 0380620070390010044
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 1 p.44 ~ p.49
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Quality Characteristics of Strawberry Jam Containing Sugar Alcohols
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Park Min-Kyung
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Abstract
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The quality characteristics of strawberry jam containing different levels of sugar alcohols, such as xylitol, sorbitol and maltitol were compared with jam containing 35% of sugar only. Addition of 10-30% of xylitol did not influence pH and total acidity. The intensity of redness and amount of residual anthocyanin were increased according to increase of levels of xylitol, which showed a positive effect on color. However, the addition of more than 10% of xylitol resulted in negative changes in hardness and spreadmeter values. These and consumer preference results showed that the optimum amount of xylitol was less than 10%. Substituting sugar with 10% of xylitol and 25% of sorbitol, 10% of xylitol and 25% of maltitol or 10% of xylitol and 12.5% of sorbitol and maltitol did not change the pH, total acidity, hardness or spreadmeter value, but the redness and the amount of residual anthocyanin were still increased by these ratios. The most preferred ratio according to the sensory test was 10% of xylitol with 12.5% of sorbitol and maltitol each.
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KEYWORD
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Strawberry jam, xylitol, sorbitol, maltitol, sugar-free jam
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