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标题：Effect of Sugar Substitution with Steviol Glycosides on Sensory Quality and Physicochemical Composition of Low-Sugar Apple Preserves
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作者：Marlena Pielak ; Ewa Czarniecka-Skubina ; Artur Głuchowski 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：3
页码：293-311
DOI：10.3390/foods9030293
出版社：MDPI Publishing
摘要：The purpose of this study was to determine the sensory profile and consumer response, as well as physicochemical properties of low-sugar apple preserves (with or without gelling agent or acidity regulator), in which sugar was replaced with varying amounts of steviol glycosides (SGs). According to the analytical assessment and consumer tests’ results, the reduction of sugar by SGs use in the apple preserves without food additives was possible at a substitution level of 10% (0–0.05 g/100 g). Consumers’ degree of liking for sugar substitution with SGs was high, up to 40% (0.20 g/100 g) in the preserves, with the use of pectin and citric acid. Higher levels of sugar substitution with the SGs resulted in flavor and odor deterioration, such as a metallic flavor and odor, a bitter taste, an astringent oral sensation, and a sharp odor. The use of food additives (pectin, citric acid) in apple preserves, allowed the SGs substitution level to be increased. The preserves (Experiment I, II, III) with higher sensory ratings were subjected to physicochemical tests. Physical and chemical analysis of low-sugar products with sucrose substitution by SGs at the level of 10%, 30%, 40% showed their good technological quality. The results demonstrated the possibility of substituting sugar with steviol glycosides to produce energy-reduced apple preserves, with acceptable sensory quality and good physicochemical properties.
关键词：steviol glycosides (SGs); apple preserves; low-sugar products; sensory quality; physicochemical composition steviol glycosides (SGs) ; apple preserves ; low-sugar products ; sensory quality ; physicochemical composition