Effect of sucrose replacer on physicochemical properties and sensory analysis of rose tea gummy jelly

In: International food research journal: IFRJ, Band 30, Heft 2, S. 426-438

Abstract

Developing confectionery products by reducing sugar and using natural ingredients is an important response to health-conscious consumers. In the present work, we determined how different concentrations of sucralose (SC)—0, 25, 50, 75, and 100%—as a replacement for sucrose while maintaining the same level of sweetness of rose tea gummy jelly (RTGJ) could affect the physical properties, reducing sugar content, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity by DPPH method, sensory properties, and consumer attitude toward RTGJ. Results showed that the red colour (a* value) of 100% SC was the highest (p < 0.05). The hardness, gumminess, and chewiness values of 50% SC were the highest at a significant level (p < 0.05). The springiness and water activity of all samples were not significantly different (p > 0.05). Total reducing sugar content in the control sample was significantly higher (p < 0.05) than in other samples. The TPC and TFC of RTGJ were not significantly different (p > 0.05) among all samples, while antioxidant activity slightly decreased with increasing amount of SC in RTGJ. Remarkably, sensory analysis revealed no differences between the control sample and 100% SC, which had the highest liking scores in terms of sweetness, sourness, springiness, rose tea flavour, and overall liking. Consumers expressed that RTGJ with 100% SC could help them to relax and decrease tooth decay. The present work introduced a new functional jelly confectionery product using 100% SC and adding rose tea which showed potential for promoting phytochemical properties and enhancing emotional and health advantages.