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This research aimed to investigate the effects of sucrose to sweetener (xylitol and sucralose) on quality characteristics of Purple Yard Long Bean jam. The ratio of sweetener was varied as 20:35, 10:45 and 0:55. In addition, jam sample containing only sucrose was prepared for comparison. It was found that an increase in substitution on sucrose with xylitol and sucralose led to an increase in lightness (L*) and yellowness (b*) of jam sample. The jam sample with different levels of sucrose to sweetener had pH value in the range of 3.02-3.52. Jam containing sucralose exhibited higher aw and lower total soluble solid and rupture strength than the control and the samples with xylitol (p≤0.05). The jam sample made from sucrose to xylitol as 20:35 had sensory likeability scores in terms of color, odor, taste, texture, spread ability, sweetness and overall liking similar to the control sample (p>0.05). In addition, it had higher anthocyanin content than the control sample (p≤0.05).
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