Effects of isomalto-oligosaccharide, inulin, and polydextrose on the development of sugar-free pineapple jam

Abstract

Abstract The aim of this study was to elaborate the effects of using isomalto-oligosaccharide, polydextrose, and inulin as humectant towards sugar-free pineapple jam physicochemical and sensory characteristics. Eleven different samples were made with the determined concentration of each prebiotic, followed with the analysis of water activity, degree of brix, color, 72-hour syneresis, sensory evaluation of spreadability, hedonic test, and Just About Right test. The results obtained from the physicochemical analysis showed the lowest water activity and syneresis level is the sample with 35% isomalto-oligosaccharide with the °Brix of 61.00. The two best sample is followed by the sensory evaluation test, where the sample with 35% isomalto-oligosaccharide has the best spreadability, favorable and more acceptable by the panelists as well as with the fewest penalty shown based on the JAR results obtained.