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

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 noncarcinogenic and have a low glycemic index. Analyses of rheology, colour, antioxidant capacity, microbiology and sensory properties were carried out on marmalades on their first day of storage, 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. Luminosity was shown to be highest in mandarin orange marmalades made with tagatose, although colour was stable for 6 months 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.