Rheological, Textural, Microstructural, and Sensory Properties of Sorbitol-Substituted Mango Jam

Abstract

Production of low-calorie mango jam was investigated by substituting sucrose with sorbitol. Quality of sorbitol jam was evaluated with respect to rheological, textural, microstructural, color, and sensory attributes. Principal component analysis revealed that sucrose- and sorbitol concentration, hardness, and work of shear were the most relevant parameters in sorbitol jam manufacturing. Sorbitol-substituted mango jam behaved as pseudoplastic fluid exhibiting yield stress. The Herschel–Bulkley (HB) model described adequately the steady-state rheological behavior of jam. Temperature dependence of the consistency index followed Arrhenius relationship. Yield stress of the jam increased with total soluble solids (TSS) content during gelation process and decreased with increasing temperature. Time-dependent structural breakdown characteristics of mango jam followed Hahn model. Hardness of mango jam decreased with increasing sorbitol concentration because of weaker junction zones of pectin molecules. Lightness (L*) and yellowness (b*) decreased, but redness (a*) increased with TSS in mango jam for selected sorbitol levels. The mango jam manufactured at sorbitol level = 70 with 75% sorbitol substitution received the highest overall acceptability score. Microstructure of sorbitol jam was found to be composed of network regions with large pores as well as dense, compact regions with small pores.