Rebaudiosit A Kullanılarak Düşük Şekerli Portakal Marmelatı Üretimi ve Duyusal Özellikleri.

In this study, it is aimed to produce low sugar orange marmalade containing Reb A and to determine some quality characteristics. For this purpose, recipes with different amounts of Reb A, sugar and pectin were used to produce marmalades. Water-soluble dry matter (WSDM), color and sensory analyzes of the produced marmalades were made. In the determination of optimum pectin ratio, panelists liked marmalades with 1.00% pectin the most, among 0.50, 0.75 and 1.00% pectin ratios. They also liked the 6. recipe (400 g mixture with 0.48 g Reb A and 1.00% pectin) of marmalades produced with only Reb A. They stated that the 11. recipe (400 g mixture with 58.4 g sugar, 0.30 g Reb A and 1.00% pectin) was the closest recipe to the standard marmalade among all recipes. As the amount of sugar decreased in the recipe, the content of WSDM also decreased. L* and b* values decreased while browning index (BI) increased by an increase in the sugar content of marmalades. The highest color change (E) was determined in recipes 1 and 2 (400 g mixture with 97.6 g sugar containing 1.00 and 0.75% pectin, respectively). In sensory analysis, the sample produced with only Reb A was more vivid, yellow and close to fruit color. It also had a higher orange scent; however, its consistency and gummy structure decreased with a decrease in the amount of sugar. As the amount of Reb A increased, chemical odor, bitter taste and sweetness increased. As a result, the panelists stated that they could purchase marmalades produced with Reb A when they were on a diet, but they liked the recipes produced with Reb A-sugar mixture more than others. [ABSTRACT FROM AUTHOR]