14F-3 |
A system approach to formulating a sugar free jelly using sucralose, maltodextrin, and hydrocolloid gums |
H. A. M. KHOURYIEH1, F. M. Aramouni2, and T. J. Herald2. (1) Food Science Institute, Kansas State University, 216 Call Hall, KSU, Manhattan, KS 66506, (2) Food Science Institute, Kansas State Univ., 216-D Call Hall, Manhattan, KS 66506-1600
Diabetes is a major cause of morbidity and mortality in the United-States. Low sugar jellies available in the market are often sweetened with fruit juices, fructose, sugar alcohols or aspartame. The objective of this study was to formulate a sugar free jelly sweetened with Sucralose and to evaluate its physical, microbiological and sensory properties. Low methoxyl pectin (LMP) (1.25%), monocalcium phosphate (0.25%), maltodextrin DE <3 (3%), sucralose (0.06%), strawberry flavor (0.3%), sodium benzoate (0.05%) and red coloring (0.4%) were added to water with either xanthan gum (XG) (0.15%), or locust bean gum (LBG) (0.15%), or a combination of both. pH was adjusted to 3.3 using 0.13% citric acid. Samples were stored at either 40 C or 5 C and analyzed for syneresis, pH, water activity, color, and microbial quality on days 1, 15, 30, and 60. Moisture and Total Soluble Solids (TSS) were measured at day 1 only. Texture analysis was performed on day 1 and day 60. Sensory analysis was evaluated by a trained 6-member panel. Combining XG and LBG lowered syneresis by 58% and 79% compared to XG or LBG alone respectively. pH values increased over 60 days while water activity did not change for all treatments. The combination of XG and LBG resulted in a jelly with higher hardness value (21.8 g) than treatments using XG (13.2 g) or LBG (3.1 g) alone. Sensory scores were the highest in texture and mouthfeel for combinations of XG and LBG. Results indicated that an acceptable sugar free jelly can be made with combinations of XG and LBG, with LMP, maltodextrin, and sucralose.
Session 14F, Product Development: General
|