Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly

Susana Rubio-Arraez,Carme Benavent,María Dolores Ortolá,María Luisa Castelló

doi:10.1155/2018/8412017

Susana Rubio-Arraez, Carme Benavent + Show 2 more

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https://doi.org/10.1155/2018/8412017

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Abstract

The replacement of sucrose by new noncariogenic and low glycaemic index sweeteners (isomaltulose and tagatose) and the addition of natural watermelon juice in jelly have been assessed in terms of composition, texture, colour, antioxidant activity, microbiology, and sensory properties. These analyses were performed initially and after 15 days of storage. Furthermore, the values were compared with those obtained in the analyses of a commercial watermelon jelly. The results showed that the antioxidant activity increased with the storage time in the control sample and in samples combining isomaltulose and tagatose. In addition, noncariogenic and low glycaemic index sweeteners did not affect the instrumental texture. However, the colour changed, especially in the sample containing tagatose only. Finally, the dessert containing tagatose and isomaltulose in equal proportion achieved a similar score in the sensory evaluation as the commercial one, showing the feasibility of using these sweeteners to reformulate watermelon jelly.

Highlights

Watermelon (Citrullus lanatus) is a seasonal fruit whose surplus production is usually insufficiently exploited
Liu [25] observed that the reactions which occur between antioxidant compounds may be synergistic or additive, which is why the measurement of antioxidant activity could offer a global estimation of contribution of the different compounds to global antioxidant activity
From a theoretical estimation, according to the values of glycaemic (GI) of fructose (20), sucrose (60), isomaltulose (32), and tagatose (0), the theoretical GI of the watermelon jelly formulations has been calculated. These estimations have been obtained by applying the following mathematical relation: GItheoretical = Σmi ∙ GIi/ = Σmi, with mi being grams of each component and GIi being the glycaemic index of each component

Summary

Introduction

Watermelon (Citrullus lanatus) is a seasonal fruit whose surplus production is usually insufficiently exploited. They are usually prepared with traditional sugars (sucrose, glucose, etc.) Their consumption involves certain drawbacks for health (high caloric intake, increased glycaemic index, etc.). In this sense, the new guidelines of the World Health Organization establish a reduction in the consumption of simple sugars up to 5% of the total daily caloric intake for an adult with a normal body mass index. The new guidelines of the World Health Organization establish a reduction in the consumption of simple sugars up to 5% of the total daily caloric intake for an adult with a normal body mass index This is intended to reduce communicable diseases in children and adults, in particular weight gain, dental caries, and type two diabetes [2]

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