PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF SUGAR-FREE JELLY* 

Authors

  • HANNA A. KHOURYIEH,

    1. Food Science Institute Department of Animal Sciences and Industry Kansas State University 216 Call Hall Manhattan, KS 66506
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  • FADI M. ARAMOUNI,

    Corresponding author
    1. Food Science Institute Department of Animal Sciences and Industry Kansas State University 216 Call Hall Manhattan, KS 66506
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  • THOMAS J. HERALD

    1. Food Science Institute Department of Animal Sciences and Industry Kansas State University 216 Call Hall Manhattan, KS 66506
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  • * 

    Contribution No. 04-094-J, Kansas Agricultural Experiment Station, Manhattan, Kansas.

**TEL: (785) 532-1668; FAX: (785) 532-5681; EMAIL:  faramoun@oznet.ksu.edu

ABSTRACT

The increase in diabetes and obesity has increased the demand for sugar-free/low-calorie products. Three jelly formulations were prepared using sucralose, low-methoxyl pectin and maltodextrin with either xanthan gum or locust bean gum (LBG) used singly or in combination and stored at 4C or 43C for shelf life evaluation. Jelly treatments were evaluated for chemical, physical and sensory properties. The combination of xanthan gum and LBG significantly reduced syneresis compared with either gum used singly. The combination of xanthan gum and LBG resulted in significantly higher firmness and springiness values than using xanthan gum or LBG alone. The overall acceptability, aroma, taste, texture, spreadability and sensory attributes for no sugar-added grape jelly averaged 5.8–6.4 in a 9-point hedonic scale consumer acceptance study.

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