Sensory characteristics of low-sugar gelatine jellies sweetened with steviol glycosides

Dorota Gałkowska , Lesław Juszczak , Teresa Fortuna , Julia Cęcek

Abstract

The aim of this work was to evaluate sensory quality of low-sugar gelatine lemon- flavored jellies made with steviol glycosides (E 960) as sucrose substitutes. Two series of jellies were prepared: gelatine-based and gelatine-sorbitol-based. Both the palatability and texture attributes of th e jellies were evaluated by sensory method. It was found that the effect of sucrose replacement with st eviol glycosides on the sensor y attributes of the jellies depended on their type. In general, the jellies with the highest amount E 960 were characterized by decreased sweetness and perceptible metallic and liquorice aftertastes. The textural characteristics of the jellies were not significantly affected by the modification of their recipes. It could be concluded that th ere is a possibility of production of low-sugar gelatine jellies containing st eviol glycosides and sucrose.
Author Dorota Gałkowska (FoFT / DoAaEFQ)
Dorota Gałkowska,,
- Department of Analysis and Evaluation Food Quality
, Lesław Juszczak (FoFT / DoFAaQA)
Lesław Juszczak,,
- Department of Food Analysis and Quality Assessment
, Teresa Fortuna (FoFT / DoFAaQA)
Teresa Fortuna,,
- Department of Food Analysis and Quality Assessment
, Julia Cęcek (FoFT / DoFAaQA)
Julia Cęcek,,
- Department of Food Analysis and Quality Assessment
Journal seriesPotravinárstvo, ISSN 1338-0230, (B 5 pkt)
Issue year2013
No7 (Special Issue)
Pages158-161
Publication size in sheets0.5
Keywords in Englishstevia, jelly, gelatine, sucrose, sorbitol
ASJC Classification1106 Food Science
URL http://www.potravinarstvo.com/dokumenty/mc_march_2013/bezpecnost_potravin_rastlinneho_povodu/galkowska.pdf
Internal identifierWTŻ/2013/76
Languageen angielski
Not used for evaluationyes
Score (nominal)0
Score sourcejournalList
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2014 = 0.037
Citation count*
Additional fields
FinansowanieThis study was carried out in the framework of research project no. NN 312 533440 funded by National Science Centre in Poland.
OświadczenieD. Gałkowska, L. Juszczak, T. Fortuna, J. Cęcek
Cite
Share Share

Get link to the record


* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
Back
Confirmation
Are you sure?