Influence of Sucrose Substitution with Stevioside on Quality Attributes of Sour Orange Jam
El-Hefnawy, K., Ferweez, H., Mahmoud, E., Sharaf, A. (2023). Influence of Sucrose Substitution with Stevioside on Quality Attributes of Sour Orange Jam. EKB Journal Management System, 2(1), 43-50. doi: 10.21608/djas.2023.405941
Khaled El-Hefnawy; Hussain Ferweez; Eman Mahmoud; Ashraf Sharaf. "Influence of Sucrose Substitution with Stevioside on Quality Attributes of Sour Orange Jam". EKB Journal Management System, 2, 1, 2023, 43-50. doi: 10.21608/djas.2023.405941
El-Hefnawy, K., Ferweez, H., Mahmoud, E., Sharaf, A. (2023). 'Influence of Sucrose Substitution with Stevioside on Quality Attributes of Sour Orange Jam', EKB Journal Management System, 2(1), pp. 43-50. doi: 10.21608/djas.2023.405941
El-Hefnawy, K., Ferweez, H., Mahmoud, E., Sharaf, A. Influence of Sucrose Substitution with Stevioside on Quality Attributes of Sour Orange Jam. EKB Journal Management System, 2023; 2(1): 43-50. doi: 10.21608/djas.2023.405941

Influence of Sucrose Substitution with Stevioside on Quality Attributes of Sour Orange Jam

Damietta Journal of Agricultural Sciences
Volume 2, Issue 1, January 2023, Page 43-50  XML PDF (753.17 K)
DOI: 10.21608/djas.2023.405941
View on SCiNiTO View on SCiNiTO
Authors
Khaled El-Hefnawy email 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
Statistics
Article View: 123
PDF Download: 51