Consuming of foods high in calories is often associated with higher risks for obesity. This
has increased the consumer demand for the food products that promise health benefits.
The aim of this study was to evaluate the proximate composition, physicochemical
properties, and sensory attributes of reduced-calorie belimbi fruit jam with maltitol. Two
formulations of belimbi fruit jams were prepared using sucrose as a reference food (i.e.
BJSUC) or maltitol (i.e. BJMAL). The proximate composition, biochemical analysis,
texture profile analysis, and sensory evaluation of the produced fruit jams were conducted.
The obtained results of BJSUC and BJMAL were compared using unpaired Student’s ttest. The moisture content of BJMAL (76.58%) was significantly (P<0.05) higher than the
BJSUC (66.41%). There was a reduction in carbohydrate and caloric values for belimbi
fruit jam prepared using maltitol (22.19% and 96.43 kcal, respectively) as compared with
belimbi fruit jam prepared using sucrose (32.91% and 136.09 kcal, respectively).
However, belimbi fruit jam prepared without sucrose (i.e. BJMAL) did not affect to the
ash (0.27%), crude protein (0.39%), crude fat (0.55%), and crude fiber (1.95%) contents,
as well as for pH value (3.05), water activity (0.80), and vitamin C (22.90 mg/100 g)
contents. BJMAL showed a significant (P<0.05) lower total soluble solids (66°Brix) and
total titratable acid (0.09%) than BJSUC. BJMAL had lower firmness value and easy to
spread than the BJSUC. The overall acceptability of BJMAL by panellists was
comparable to the BJSUC, both fruit jams received scores higher than 5. The reducedcalorie belimbi fruit jam can be prepared by using maltitol.