Sensory evaluation and overall acceptance of raspberry jam with different sweeteners

Stamatovska, Viktorija and Nakov, Gjore and Karakasova, Ljubica (2019) Sensory evaluation and overall acceptance of raspberry jam with different sweeteners. In: 58-th ANNUAL SCIENTIFIC CONFERENCE of Angel Kanchev University of Ruse and Union of Scientists – Ruse Conference with international interest,Sessions Schedule & Abstracts., 01 – 02 Nov 2019, Razgrad, Bulgaria.

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Jam is a popular foodstuff because of its appealing taste and long shelf life. However, the high sucrose content typical of most preserves causes health problems for frequent consumers and limits recommended intakes for diabetes patients. There is a great interest for jam production with a lower amount of sucrose or with another type of sweetener replacement. The objective of this research was to evaluate sensory parameters of low sugar raspberry jams with different sweeteners (fructose, sorbitol, agave syrup and a low amount of sucrose). The sensory analysis of jams was performed by scoring method for jelly products assesment. The sensory characteristics (smell, taste, color and consistency) were assessed by 10 highly experienced testers, using a different number of points: for color 0-4, for smell 0-2, for taste 0-8, and consistency 0-6. The total assessment (overall acceptability) of jams was obtained by adding the individual points for each sensory characteristic with a possibility of maximum total point score of 20 points. Sensory evaluation of processed jams showed good acceptability. Jams with sorbitol, had the highest total average score and better sensory characteristics as compared to jams where other sweeteners were used.

Item Type: Conference or Workshop Item (Poster)
Subjects: Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies
Divisions: Faculty of Technology and Technical Sciences
Depositing User: Ttf Eprints
Date Deposited: 12 Mar 2020 12:10
Last Modified: 12 Mar 2020 12:10

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