Development of tamarind marmalade (Tamarindus indica l.) with reduced sugar
DOI:
https://doi.org/10.31416/rsdv.v12i1.637Keywords:
Sucralose, xylitol, exotic fruits, sweetenersAbstract
In marmalades, reducing sugar and replacing it with sweeteners is an alternative in the prevention of pathologies such as diabetes and obesity. Thus, the aim of this study was to produce tamarind marmalade with low sugar. For this, four marmalades formulations were made: T1 = with 25% sugar reduction; T2 = with 25% sugar reduction and sucralose addition (0.04%); T3 = with 25% sugar reduction and xylitol addition (10%) and T4 = with 25% sugar reduction and sucralose (0.02%) and xylitol (5%) addition. Physical-chemical analyzes (pH, titratable total acidity, total soluble solids, ratio and color) and sensory evaluation (hedonic scale, just-about-right scale, Check-all-that-apply and purchase intention) were performed. It was observed that xylitol alone at a concentration of 10% (T3) provided higher pH values and a higher ratio of marmalade. All formulations had good sensory acceptance, with highlight of T3 for the acidity attribute. For the Check-all-that-apply, it was possible to identify the sensory terms that most characterize the marmalades. Thus, the formulations were well accepted, showing that the sugar reduction in tamarind marmalades is a viable alternative.
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