ArticleFoods (Basel, Switzerland)2020
Effect of Sugar Substitution with Steviol Glycosides on Sensory Quality and Physicochemical Composition of Low-Sugar Apple Preserves.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed, 32 citations in OpenAlex.
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- The Effect of Storage Time on the Quality of Low-Sugar Apple Jams with Steviol Glycosides.Foods (Basel, Switzerland) · 2025Article
- Drying Technologies forFoods (Basel, Switzerland) · 2025Review
- The Concentrations of Phenolic Compounds and Vitamin C in Japanese Quince (Foods (Basel, Switzerland) · 2025Article
- Steviol Glycosides fromMolecules (Basel, Switzerland) · 2023Review
- Interactions in plasticizer mixtures used for sugar replacement.Current research in food science · 2023Article
- Characterization of Sugar Reduction in Model Confectionary Gels Using Descriptive Analysis.Gels (Basel, Switzerland) · 2022Article
- Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners.Journal of food science · 2022Article
- Sugar reduction methods and their application in confections: a review.Food science and biotechnology · 2022Review
- Attempts for Developing Novel Sugar-Based and Sugar-Free Sea Buckthorn Marmalades.Molecules (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The purpose of this study was to determine the sensory profile and consumer response, as well as physicochemical properties of low-sugar apple preserves (with or without gelling agent or acidity regulator), in which sugar was replaced with varying amounts of steviol glycosides (SGs). According to the analytical assessment and consumer tests' results, the reduction of sugar by SGs use in the apple preserves without food additives was possible at a substitution level of 10% (0-0.05 g/100 g). Consumers' degree of liking for sugar substitution with SGs was high, up to 40% (0.20 g/100 g) in the preserves, with the use of pectin and citric acid. Higher levels of sugar substitution with the SGs resulted in flavor and odor deterioration, such as a metallic flavor and odor, a bitter taste, an astringent oral sensation, and a sharp odor. The use of food additives (pectin, citric acid) in apple preserves, allowed the SGs substitution level to be increased. The preserves (Experiment I, II, III) with higher sensory ratings were subjected to physicochemical tests. Physical and chemical analysis of low-sugar products with sucrose substitution by SGs at the level of 10%, 30%, 40% showed their good technological quality. The results demonstrated the possibility of substituting sugar with steviol glycosides to produce energy-reduced apple preserves, with acceptable sensory quality and good physicochemical properties.
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