Sensory analysis of raspberry jam with different sweeteners

Saveski, A. and Stamatovska, Viktorija and Pavlova, Valentina and Kalevska, Tatjana and Spirovska Vaskoska, R. (2015) Sensory analysis of raspberry jam with different sweeteners. Food science, engineering and technologies-2015, Scientific Works. pp. 294-297.

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Calorie reduction is the key to successful weight loss in overweight and obese people, by strategies such as
replacing sucrose with other low calorie sweeteners. Jam, a product prepared by adding sweeteners (mostly
sucrose), pectin and acid to chemically canned fruit previously cooked (fresh, frozen or semi-processed fruit)
takes an important place in human nutrition. The aim of this research was to determine the sensory differences
between the raspberry jam with sucrose and jams prepared with other sweeteners (fructose, sorbitol and Agave
- syrup). The traditional hedonistic test of acceptance on a scale of up to 9 points was undertaken on a group of
13 examinees – students as untrained consumers. The results obtained have shown that only 7-15 % of the
examinees gave negative or neutral grades for all the jams. Jam sweetened with soribitol had the best
hedonistic grades in comparison with the rest of the jams, while the lowest grade was given to the jam
sweetened with sucrose. This research provides evidence that jams sweetened with low calorie sweeteners like
soribitol have even a better sensory acceptability than traditional jams prepared with sucrose.
Key words: jam, sensory analysis, hedonistic test

Item Type: Article
Subjects: Scientific Fields (Frascati) > Agricultural Sciences > Other agricultural sciences
Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies
Divisions: Faculty of Technology and Technical Sciences
Depositing User: Mr Jordan Martinovski
Date Deposited: 07 Feb 2019 18:31
Last Modified: 07 Aug 2019 09:16

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