بررسی اثر جایگزینی شکر با شیرین‌کننده‌های کم‌کالری زایلیتول و سوکرالوز بر خصوصیات فیزیکوشیمیایی و حسی مربای آلبالو

In this research, the effect of the of sucralose and xylitol on the production of low calorie sour cherry jam was studied. Sugar replacement rates were 25% and 50%, and in this range, six different treatments were prepared using either sweeteners independently or in combination. Chemical, physical and sensory properties on the first day and after 30, 60 and 90 of storage time were analyzed based on factorial design. The results showed that in spite of the effective use of sucralose in reducing calories, but the consistency and sensory properties dropped in the jam prepared with these sweeteners. Compared to the control sample, using of sucralose leads to reduce consistency and a significant increase in water activity (P <0/05) and the incidence of these undesirable changes increased with increasing replacement rates and the use of a combination of sucralose and xylitol reduced the effects of unsuccessful sucralose significantly. Among the parameters studied, pH was not affected by the type and amount of sweeteners. The effect of storage time on the parameters in samples prepared with sucralose was more than that of xylitol containing jams so that reduction of consistency changes were observed in these samples during storage time. In total, samples produced with a replacement rate of 25% were more favorable than the replacement of 50% and samples prepared with 75% sugar, 12.5% sucralose and 12.5% xylitol and 75% sugar, 25% xylitol and without sucralose were the most suitable samples in terms of similarity with the control sample.