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Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly
Joint Authors
Rubio-Arraez, Susana
Benavent, Carme
Ortolá, María Dolores
Castelló, María Luisa
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-02-07
Country of Publication
Egypt
No. of Pages
7
Abstract EN
The replacement of sucrose by new noncariogenic and low glycaemic index sweeteners (isomaltulose and tagatose) and the addition of natural watermelon juice in jelly have been assessed in terms of composition, texture, colour, antioxidant activity, microbiology, and sensory properties.
These analyses were performed initially and after 15 days of storage.
Furthermore, the values were compared with those obtained in the analyses of a commercial watermelon jelly.
The results showed that the antioxidant activity increased with the storage time in the control sample and in samples combining isomaltulose and tagatose.
In addition, noncariogenic and low glycaemic index sweeteners did not affect the instrumental texture.
However, the colour changed, especially in the sample containing tagatose only.
Finally, the dessert containing tagatose and isomaltulose in equal proportion achieved a similar score in the sensory evaluation as the commercial one, showing the feasibility of using these sweeteners to reformulate watermelon jelly.
American Psychological Association (APA)
Rubio-Arraez, Susana& Benavent, Carme& Ortolá, María Dolores& Castelló, María Luisa. 2018. Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-7.
https://search.emarefa.net/detail/BIM-1185519
Modern Language Association (MLA)
Rubio-Arraez, Susana…[et al.]. Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly. Journal of Food Quality No. 2018 (2018), pp.1-7.
https://search.emarefa.net/detail/BIM-1185519
American Medical Association (AMA)
Rubio-Arraez, Susana& Benavent, Carme& Ortolá, María Dolores& Castelló, María Luisa. Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-7.
https://search.emarefa.net/detail/BIM-1185519
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1185519