Effect of sweeteners and storage on compositional and sensory properties of blackberry jams
- PDF / 1,377,156 Bytes
- 18 Pages / 595.276 x 790.866 pts Page_size
- 111 Downloads / 174 Views
ORIGINAL PAPER
Effect of sweeteners and storage on compositional and sensory properties of blackberry jams Csilla Benedek1 · Zsanett Bodor2 · Vanda Tímea Merrill3 · Zoltán Kókai4 · Attila Gere4 · Zoltan Kovacs2 · István Dalmadi5 · László Abrankó6 Received: 28 February 2020 / Revised: 2 July 2020 / Accepted: 4 July 2020 © The Author(s) 2020
Abstract Sweeteners of natural sources, such as sugar alcohols, are in the centre of growing interest. Their impact on the phytochemicals, antioxidant and sensory properties of blackberry jams were investigated during a 9-months storage period. Measurements on jams prepared with different sugars and sugar alcohols (sucrose, fructose, xylitol and erythritol) were performed at the date of preparation and in the 1st, 3rd, 6th, 9th month. Total polyphenol content, individual polyphenols, antioxidant properties, anthocyanin content and CIE L*a*b* colour were determined. Sensory profiles were determined by a trained panel. Sensory attributes were compared by the results of the electronic tongue and nose. Sweeteners had a significant impact on physicochemical properties and sensory attributes. Storage time also affected the sensory and compositional properties of jams. Changes in antioxidant properties did not follow a clear trend during the storage period, and antioxidant capacity was not affected significantly by the sweetening agent, but showed a significant decline from the 6th month. A positive effect of xylitol was observed in terms of a low degradation rate of anthocyanins, while their decomposition was the fastest in the fructose-containing preparation. Jams sweetened with erythritol reached significantly lower values for some sensory attributes (blackberry flavour and general taste intensity), however, they showed more intense red colour. Multiple factor analysis enabled the identification of the effect of sweetener and storage time on the pattern of the sensory data matrix. Classification according to individual sweeteners was performed successfully by the electronic tongue, but not by electronic nose. Keywords Blackberry jam · Sweetener · Sugar alcohol · Polyphenol · Sensory analysis · Multiple factor analysis
* Csilla Benedek benedek.csilla@se‑etk.hu 1
Faculty of Health Sciences, Department of Dietetics and Nutrition, Semmelweis University, Vas u. 17, 1088 Budapest, Hungary
2
Faculty of Food Science, Department of Physics and Control, Szent István University, Budapest, Hungary
3
Faculty of Health Sciences, Department of Dietetics and Nutrition, Semmelweis University, Budapest, Hungary
4
Faculty of Food Science, Department of Postharvest and Sensory Evaluation, Szent István University, Budapest, Hungary
5
Faculty of Food Science, Department of Refrigeration and Livestock Products’ Technology, Szent István University, Budapest, Hungary
6
Faculty of Food Science, Department of Applied Chemistry, Szent István University, Budapest, Hungary
Introduction Sugar substitutes, especially natural sweeteners are getting more popular, in accordance with the
Data Loading...
