Development of lemon marmalade formulated with new sweeteners (isomaltulose and tagatose): effect on antioxidant, rheological and optical properties

Abstract

The aim of this study was to make lemon marmalades in which sucrose is replaced by sweeteners such as tagatose and isomaltulose. Analyses of Brix, pH, moisture, water activity, antioxidant capacity, optical and rheological properties were carried out on marmalades on their first day of storage, and after 60 days of storage. Microbiological analyses were also performed. Moreover, a sensory evaluation was performed to assess its consumer acceptance as compared to marmalade made with sucrose. The results showed that the antioxidant capacity of the new formulations was lower than in marmalade with sucrose. Moreover, marmalades made with healthy sweeteners showed lower consistency than those made with sucrose. Lemon marmalades formulated with a higher proportion of isomaltulose initially had high luminosity compared to the other samples, but browned over time. All marmalades were microbiologically stable, and the marmalades made with healthy sweeteners were scored better than those made with sucrose.