Effect of different stabilizers and rebaudioside A (reb A) sweetener on quality characteristics of low-calorie orange marmalade

Abstract

Low-calorie orange marmalade was produced using sugar and reb A (0.08%) or reb A-sugar free recipes with pectin (1%) and agar agar (AA) (1%) stabilizers. The physical, chemical, and sensory properties of the marmalades were evaluated. AA stabilizers increased the viscosity of the marmalades compared to pectin, but they did not affect samples with reb A. Low-calorie samples had higher L* and b* values and lower a* values than sugar-containing samples. Total sugar content in reb A samples was 8.30 to 9.28 g/100 g, and it was lower in agar samples produced in parallel with pectin. The hydroxymethyl furfural (HMF) value was lower in sugar-free recipes (3.03 to 3.62) than in sugar-containing samples. Pectin-reb A samples had favorable taste, while AA-reb A samples favored consistency among reb A-containing samples.