Formulations of low-sugar strawberry jams: quality characterization and acute post-pandrial glycaemic response
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ORIGINAL PAPER
Formulations of low-sugar strawberry jams: quality characterization and acute post-pandrial glycaemic response Sarra Jribi1 · May Ouhaibi1 · Hager Boukhris1 · Chokri Damergi1 · Hajer Debbabi1 Received: 26 June 2020 / Accepted: 12 November 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract High consumption of sugar contributed in increasing the rate of several diseases like obesity and type 2 diabetes. To overcome this problem, sweeteners might be suggested as an alternative to substitute sucrose. Meanwhile, sucrose plays functional roles added to taste. This study aimed to assess the effect of partial replacement of sucrose by natural sweeteners in place of artificial, to low sugar strawberry jams on physico-chemical quality, safety, sensory and nutritional properties. Three formulas of sugar reduced strawberry jams were elaborated by substituting sucrose by artificial (sucralose) and natural (Stevia, fructose) sweeteners. Quince puree was added to improve quality parameters. Physico-chemical, microbiological, textural and sensory analyses were carried out. Blood glucose concentrations were determined in 12 healthy volunteers, at 30-min intervals until 120 min post consumption of jams. Jam quality characterization revealed a significant effect of this substitution on jam pH, acidity, and soluble solids (Brix). Sanitary quality was in compliance with safety standards. Furthermore, changes in textural properties (Firmness, Adhesiveness) were observed upon to the sweeteners used. In contrast, partial substitution of sucrose by fructose or Stevia did not impair jam sensory properties and consumers’ acceptance, but the use of sucralose has compromised consumers’ acceptance. Interestingly consumption of sugar reduced jams significantly lowered acute post-pandrial glycaemic responses in healthy volunteers. Taken together, our results showed that Stevia could not only be a natural food sweetener used in jams, but also a relatively healthy choice for food basket of families with high risk of life style related diseases. Keywords Blood glucose response · Consumers’ acceptance · Fructose · Non nutritive sweeteners · Organoleptic properties
Introduction Consumption of foods contributing to dietary sugars increased steadily in the last two decades, according to Organization for Economic Co-operation Development (OECD) and the Food and Agriculture Organization (OECD-FAO) statistics [1, 2]. This was particularly noticed in emerging economies [3, 4]. An increase of about 5% over the next decade is predicted [2]. Several studies have suggested a potential impact of consumption of processed foods containing high levels of sucrose on the development of metabolic disease, obesity, insulin resistance, as well as of cardiovascular diseases [4–7]. Over consumption of sugars * Hajer Debbabi [email protected] 1
Department of Agri‑Food Industries, National Institute of Agronomy of Tunisia (INAT), UR17AGR01, University of Carthage, 1082 Tunis, Tunisia
induces body weight and fat gain,
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