Sensory characteristics of low-sugar gelatine jellies sweetened with steviol glycosides
Dorota Gałkowska , Lesław Juszczak , Teresa Fortuna , Julia Cęcek
AbstractThe 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.
|Journal series||Potravinárstvo, ISSN 1338-0230, (B 5 pkt)|
|No||7 (Special Issue)|
|Publication size in sheets||0.5|
|Keywords in English||stevia, jelly, gelatine, sucrose, sorbitol|
|Not used for evaluation||yes|
|Publication indicators||: 2014 = 0.037|
|Finansowanie||This study was carried out in the framework of research project no. NN 312 533440 funded by National Science Centre in Poland.|
|Oświadczenie||D. Gałkowska, L. Juszczak, T. Fortuna, J. Cęcek|
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