Effect of replacing sucrose with tagatose and isomaltulose in Mandarin orange marmalade on rheology, colour, antioxidant activity, and sensory properties

Rubio-Arraez, S. and Capella, J.V. and Ortolá, M.D. and Castelló, M.L. (2016) Effect of replacing sucrose with tagatose and isomaltulose in Mandarin orange marmalade on rheology, colour, antioxidant activity, and sensory properties. Acta Alimentaria, 45 (3). pp. 406-415. ISSN 0139-3006

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Abstract

The aim of this study was to make mandarin orange marmalades, in which sucrose is replaced by sweeteners, such as tagatose and isomaltulose, which are non-cariogenic and have a low glycemic index. Analyses of rheology, colour, antioxidant activity, microbiology, and sensory properties were carried out on marmalades on their first day, and after 90, 180, and 360 days of storage. The results showed that marmalades made with healthy sweeteners had a less elastic character and were thinner in consistency than those made with sucrose. Lightness was shown to be highest in mandarin orange marmalades made with tagatose, although colour was stable for 180 days to one year of storage. Tagatose also enhanced the antioxidant activity of these marmalades. All marmalades were microbiologically stable. Finally, marmalades made with tagatose alone scored the highest for global acceptance and intention of buying by consumers.

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