Effects of Alternative Sweeteners on Physical, Chemical and Sensory Characteristics of Purple Yard Long Bean Jam

Main Article Content

Natnicha Thaweeseang
Kanyarat Lueangprasert
Kraiyot Saelim

Abstract

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).

Downloads

Download data is not yet available.

Article Details

How to Cite
Thaweeseang ณ., Lueangprasert ก., & Saelim ไ. (2022). Effects of Alternative Sweeteners on Physical, Chemical and Sensory Characteristics of Purple Yard Long Bean Jam. Rajamangala University of Technology Srivijaya Research Journal, 14(1), 91–102. Retrieved from https://li01.tci-thaijo.org/index.php/rmutsvrj/article/view/241365
Section
Research Article
Author Biographies

Natnicha Thaweeseang, Department of Food Science and Technology, Faculty of Science and Technology, Kanchanaburi Rajabhat University.

Department of Food Science and Technology, Faculty of Science and Technology, Kanchanaburi Rajabhat University, Nong Bua, Muang, Kanchanaburi  71190, Thailand.

Kanyarat Lueangprasert, Faculty of Agricultural Technology Burapha University.

Faculty of Agricultural Technology Burapha University, Sakaeo Campus, Suwannasorn Road, Watthana Nakhon, Sakaeo 27160, Thailand.

Kraiyot Saelim, Faculty of Agricultural Technology Burapha University.

Faculty of Agricultural Technology Burapha University, Sakaeo Campus, Suwannasorn Road, Watthana Nakhon, Sakaeo 27160, Thailand.

References

Agricultural Research and Extension Maejo University. 2014. Purple Yard Long Bean (Vigna ungui-culata subsp. Sesquipedalis). Available Source: http://portal.rae.mju.ac.th/dbplant/index.php/horticulture/vegetable/item/vigna-unguiculata, September 15, 2014. (in Thai)

Albuquerquea, T.L., Silva, J.I.J., Macedob, G.R. and Rochaa, M.V.P. 2014. Biotechnological production of xylitol from lignocellulosic wastes: A review. Process Biochemistry 49: 1779-1789.

AOAC. 2005. Official methods of analysis of AOAC international. 18th Ed. AOAC International, USA.

Basu, S. and Shivhare, U.S. 2010. Rheological, textural, micro-structural and sensory properties of mango jam. Journal of Food Engineering 100: 357-365.

Basu, S., Shivhare, U.S. and Singh, T.V. 2013. Effect of substitution of stevioside and sucralose on rheological, spectral, color and microstructural characteristics of mango jam. Journal of Food Engineering 114: 465-476.

Basu, S., Shivhare, U.S., Singh, T.V. and Beniwal, V.S. 2011. Rheological, textural and spectral characteristics of sorbitol substituted mango jam. Journal of Food Engineering 105(3): 503-512.

Belovic, M., Torbica, A., Pajic, I. and Mastilovic, J. 2017. Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace. Food Chemistry 237: 1226-1233.

Carocho, M., Morales, P. and Ferreira, I.C.F.R. 2017. Sweeteners as food additives in the XXI century: A review of what is known, and what is to come. Food and Chemical Toxicology 107: 302-317.

CODEX. 2009. Codex standard 296: Standard for Jams, Jellies and Marmalades. Available Source: http://www.codexalimentarius.net, September 10, 2018.

Dulce, M.J. and Michael, A.G. 2017. Minerals, vitamin C, phenolics,flavonoids and antioxidant activity of Amaranthus leafy vegetables. Journal of Food Composition and Analysis 58: 33-39.

Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C. and Attia, H. 2011. Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food Chemistry 124(2):411-421.

Kovacevic, D.B., Putnik, P., Dragovic-Uzelac, V., Vahcic, N., Babojelic, M.S. and Levaj, B. 2015. Influences of organically and conventionally grown strawberry cultivarson anthocyanins content and color in purees and low-sugar jams. Food Chemistry 181: 94-100.

Mudgil, D. and Barak, S. 2013. Composition properties and health benefits of indigestible carbohydrate polymers as dietary fiber: A review. International Journal of Biological Macromolecules 61: 1-6.

Ngampeerpong, N. 2014. Development of Reduced Sugar Roselle Jam Product. Master Thesis of Science (Agro-Industrial Product Development), Maejo University. (in Thai)

Poiana, M.A.M.D., Dogaru, D., Mateescu, C., Raba, D. and Gergen, J. 2011. Processing and storage impact on the antioxidant properties and color quality of some lowsugar fruit jams Romanian. Biotechnological Letters 16(5): 6504-6512.

Randhawa, M.A., Khan, A.A., Javed, M.S. and Sajid, M.W. 2015. Chapter 18 - Green leafy vegetables: a health promoting source, pp. 205-220. In Watson, R.R., ed. Handbook of Fertility. Academic Press, San Diego, CA, USA.

Reisa, L.C.R., Faccob, E.M.P., Floresa, S.H. and Riosa, A.O. 2018. Stability of functional compounds and antioxidant activity of fresh and pasteurized orange passion fruit (Passiflora caerulea) during cold storage. Food Research International 106: 481-486.

Thaweeseang, N. and Lueangprasert, K. 2018. Substitution of Wheat Flour with Purple Yard Long Bean Flour (Vigna unguiculata subsp. sesquipedalis) cv. Sirindhorn No.1 in cookies. Science and Technology Journal 26(7): 1222-1233. (in Thai)