Volume 17, Issue 102 (2020)                   FSCT 2020, 17(102): 23-30 | Back to browse issues page


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Babaghasabha B, abdolmaleki F. Production of low-calorie jujube jelly with sucralose and maltitol. FSCT 2020; 17 (102) :23-30
URL: http://fsct.modares.ac.ir/article-7-35492-en.html
1- Assistant Professor, Department of Food Science and Technology,Faculty of Industrial & Mechanical Engineering, Qazvin Branch, IslamicAzad University, Qazvin, Iran , fa.abdolmaleki@gmail.com
Abstract:   (2303 Views)
In the present study, different percentages of jujube powder, as well as sucralose and maltitol sweeteners were used to produce a gelatin-based low calorie jelly, and the physicochemical and sensory properties of the produced jellies were investigated. The results showed that the addition of jujube powder and sweeteners to jelly reduced the moisture content and also increased the ash content which can be due to the presence of minerals in the jujube powder. Replacing gelatin with jujube powder reduced the protein content of the jelly samples. The results also indicated that the acidity level of the control sample was higher than that of the other samples. It was observed that by increasing the percentage of jujube powder, maltitol and sucralose, the degree of brix decreased. The produced samples were studied for lactic acid and acid-resistant bacteria and these bacteria were not detected in any of the jelly specimens. The samples were also examined for mold and yeast, and the results showed that mold and yeast were less in control jelly samples compared to other samples. The results of the sensory evaluation also indicated the produced jelly samples in the present study were acceptable for the consumers. Overall, the results of this study indicated that the jujube powder and maltitol and sucralose can be used to produce low-calorie jelly.
 
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Article Type: Original Research | Subject: Enriching food
Received: 2019/08/6 | Accepted: 2020/04/28 | Published: 2020/07/31

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