Effect of Processing and Storage of Very-Low-Sugar Apple Jams Prepared with Sugar Substitution by Steviol Glycosides on Chosen Physicochemical Attributes and Sensory and Microbiological Quality

Author:

Pielak Marlena1,Czarniecka-Skubina Ewa1ORCID

Affiliation:

1. Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 166 Nowoursynowska St., 02-787 Warsaw, Poland

Abstract

Consumers have become more aware of the impact of nutrition on health, paying attention to the composition and origin of food and looking for natural products. There is a trend towards a “healthy” diet with low-energy foods and a preference for healthier alternatives. This study aimed to assess the technological quality and food safety of very-low-sugar apple jams with steviol glycosides substituting sugar in various quantities. Apple jam variants with SG substitution at concentrations of 30, 50, and 80% selected in preliminary studies were subjected to physicochemical, sensory, and microbiological analyses during storage for 3 and 6 months. The studied jams were sensorily acceptable, and no significant changes in the technological quality of the products were observed, apart from color darkening. The microbiological quality during storage for 3 and 6 months was also satisfactory. The use of a natural sweetener, steviol glycosides, in the production of apple jam was shown to be satisfactory. It resulted in a product with taste and odor similar to conventional jam but with a low energy value. This product is suitable for people with diabetes, people on a restrictive diet, or those who pay attention to a product’s natural features, in line with the clean-label trend.

Funder

Polish Ministry of Science and Higher Education with funds from the Institute of Human Nutrition Sciences, Warsaw University of Life Sciences

Publisher

MDPI AG

Reference76 articles.

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