Physicochemical and sensory characteristics of sugar-free sapodilla jam with yeast extract addition

Abstract

Abstract The aim of this study is to develop a sugar-free sapodilla jam incorporated with isomalto-oligosaccharide and different concentrations of yeast extract as humectant and to analyze the physiochemical and sensory characteristics of sugar-free sapodilla jam. Analysis of water activity (Aw), degree of Brix, 72h syneresis, chromaticity, and sensory evaluation was conducted. The increased addition of yeast extract, increase the lumpiness and grittiness of the product, decreases the water activity therefore decreasing the occurred syneresis and increasing the lightness (L*) of the product and simultaneously decreasing the Red (a*) and Yellow (b*) chromaticity. In the hedonic test, using a 7-point scale, 0.2% is more preferred when using yeast extract, while in the JAR test with 5-point scale, the sample with 0.3% yeast extract has fewer penalty in the penalty analysis.