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KMID : 1011620200360060519
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 6 p.519 ~ p.528
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Quality Characteristics of Low-Sugar Ginger Jam with Functional Sweeteners
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Kim Min-Young
Hwang Jin-Seon
Kim Hyun-Jae
Cha Gyung-Hee
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Abstract
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Purpose: This study aimed to analyze the quality characteristics of ginger jam containing functional sweeteners instead of sugar and to thus develop low-sugar jam.
Methods: The moisture content, pH, viscosity, color value, texture profile analysis (TPA), quantitative descriptive analysis (QDA), and preference acceptance test of low-sugar ginger jam with functional sweeteners were measured.
Results: The moisture content of the control group was the highest and A100 had lowest values which contains 100% of allulose in the ginger jam. The moisture content decreased as the amount of the functional sweetener increased. A100 had lowest pH which was significantly different from other groups (p<0.001). The viscosity of A100 was the lowest and significantly different from that of the other groups (p<0.001). The L-value and a-value were the highest in A25 (25% allulose addition) and the b-value was the lowest in A75 and was significantly different from the other groups (p<0.05). The TPA of A75 showed high values in firmness, consistency, cohesiveness, and viscosity, indicating that A75 is a hard and thick jam. The A100 jam which us only functional sweeteners was evaluated to have the highest color and spreadability. Hence it can be concluded that there is no problem in the sensory qualities even if functional sweetener is used instead of sugar in the production of ginger jam.
Conclusion: Jam is a representative product using sugar, for sweetness which leads to high calorie intake. The range of utilization can be expanded if sugar is replaced with functional sweeteners with offering the advantage of sweetness, consistency and low calorie intake low absorption in the body.
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KEYWORD
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Ginger, Low-Sugar, Functional Sweetener, Ginger Jam, Quality Characteristic
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