Production and Evaluation ofLow-Calorie Aloe Vera (Aloe vera (L.) Burm.f.) Jam Productswith Sucralose
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Abstract
This research aimed to study production and evaluation of low-calorie aloe vera jam products with sucralose of 4 formulas such as 100% sugar formula, 25, 50 and 75% reduced sugar formula, to develop low energy product. The results showed that 50% reduced sugar formula contained the highest total phenolic, and total flavonoid contents were 15.86±2.14 mg GAE/g sampleand1.73±1.15mg QE/g sample. The ratio of IC50 value of inhibited DPPH radicals was 27.65±0.82%, and FRAP value was 87.74±3.77 mg TE/g sample, respectively (p≤0.05).The moisture, protein, ash, fat, total fiber and carbohydrates were 40.18±0.10, 0.12±0.13, 0.71±0.11, 0.12±0.14, 0.35±0.12 and 52.11±0.11 g/100 g, respectively. The pH decreased when the amount of total acid (in the form of citric acid) decreased and total sugar decreased. The energy value and energy from fat were 184.33±0.09 and 1.18±0.10 kcal/100 g accounting for 52.28% when compared to the control group (the energy value and energy from fat were 352.61±0.10 and 1.89±0.11 kcal/100 g). These values were in accordance with the Notification of Ministry of Public Health No.121, which states that the energy must not exceed 66% of that food.The L* and b* color increased while a* color decreased. The water activity increased slightly as a result the viscosity and total dissolved solids decreased.As for the microbial determination, it was found that aloe vera jam products detected less than 100 CFU/g. For Total Plate Count and Yeast & Mold, Coliform was found to be less than 3.0 MPN/g. Salmonella spp. was not detected and Staphylococcus aureus was less than 10 CFU/g. These values were in accordance with the Thai Community Product Standards.) The decreased energy was due to the used of sweetener substitute, sucralose, which provides low energy. It can be a consumption option and developed on a semi-industrial level.
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King Mongkut's Agricultural Journal
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