Influence of Sucrose Substitution with Stevioside on Quality Attributes of Sour Orange Jam | ||
| Damietta Journal of Agricultural Sciences | ||
| Volume 2, Issue 1, January 2023, Pages 43-50 PDF (753.17 K) | ||
| DOI: 10.21608/djas.2023.405941 | ||
| Authors | ||
| Khaled El-Hefnawy* 1; Hussain Ferweez2; Eman Mahmoud1; Ashraf Sharaf1 | ||
| 1Department of Food Science, Faculty of Agriculture, Damietta University, Egypt | ||
| 2Department of Food Science Technology, Faculty of Agriculture, New Valley University, Egypt | ||
| Abstract | ||
| A key objective nowadays is to develop food products that are high in nutritional value, low in calories, and highly acceptable to consumers. The goal of this study was to substitute sucrose with stevioside (0, 25, 50, 75, and 100%) in the manufacture of sour orange jams. The findings indicated that substitution of stevioside for sucrose at various levels significantly (p< 0.05) affected the physical, chemical, and organoleptic characteristics of prepared jams. The amount of total carbohydrates, and calories significantly decreased as the stevioside content increased. Conversely, there was a rise in the dry weight basis content of protein, crude fat, ash, and crude fiber. This study is considered to be the cornerstone for developing orange jam to accommodate various healthy diets. | ||
| Keywords | ||
| Jam; Sour Orange; Stevioside; Stevia; Sucrose | ||
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