Physicochemical and qualitative properties of low-calorie jellies formulated with mannitol and maltitol

Document Type : Original


Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.


Background and objective: Considering the high prevalence of non-communicable diseases arisen from unhealthy diet in the world, people are interested in low-calorie diet including sugar-free and/or low-fat foods. Therefore, the aim of current study was investigation of physicochemical and organoleptic properties of reduced sugar jellies formulated with mannitol and maltitol as low-calorie sweetener.
Materials and methods: Mannitol and maltitol at concentration of 25, 50, 75, and 100 g were added to jelly formula. Sucrose at concentration of 50 and 100 g was used in formulation of reduced sugar jellies and control, respectively. Physicochemical tests were included to determination of pH and acidity, brix, syneresis, and moisture. Texture of the products was analyzed by texture analyzer. Sensory attributes were studied by 5-point hedonic test.
Results and conclusion: Substitution of sucrose with maltitol and mannitol had no remarkable effect on pH, acidity, brix, and moisture. In comparison, significant differences were observed in syneresis, so that the reduced sucrose jellies showed higher syneresis. Although, the differences in texture were not significant in sensory evaluation. However, the treatments containing 50 g sucrose and 50 g maltitol or mannitol (T6 and T7) were accepted same as control by the sensory panelists. Therefore, up to 50% w/w sucrose substitution with maltitol and/or mannitol is practical in formulation of reduced sugar jellies.


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