Current Issue: Volume 05 / Issue 11

January - June:  2021

NAJFNR Cover Volume 05 Issue 11 verion 1

 

        Published in January 2021                                                                                              

I  PDF I   

List of Editors

Editorial Board (Special edition)

Vol 04 Issue07_ia_thumb.jpg
Original Article

Partial substitution of sucrose by non nutritive sweeteners in sour orange marmalades: effects on quality characteristics and acute postprandial glycemic response in healthy volunteers ................. p. 340-348 

Ameni Belkacem 1, Inès Ellouze 2       , Hajer Debbabi *

  1. 1 University of Carthage, National Institute of Agronomy of Tunisia (INAT), Department of Agri-Food Industries, UR17AGR01, 1082 Tunis, Tunisia

  2. University of Jendouba, Institut Superieur de Biotechnologie de Beja, Avenue Habib Bourguiba, 9000 Béja, Tunisia

Publication history: 

         Received date:  06 October 2020

               

         Accepted date: 19 January 2021

         Published date:      February 2021 

A B S T R A C T 

Background: Overconsumption of added sugars, particularly refined sugars, has been shown to be associated to adverse health concerns. Aim: The present study aimed to elaborate calorie reduced marmalades with nutritional benefits as well as satisfactory sensory properties, in order to reduce sugar intake without compromising consumers' acceptance. Materials and methods: Two formulas of sugar reduced marmalades were elaborated by substituting 30% of sucrose with different commercial non-nutritive sweeteners: a blend of aspartame-acesulfame-K and sucralose. Physico-chemical, sensory, and microbiological analyses were carried out, in comparison with control sample marmalade. Blood glucose concentrations were determined in 12 healthy volunteers, at 30-min intervals until 120 min after consumption of marmalades. Results: Marmalade quality characterization revealed significant effect of sucrose substitution on dry extract, Brix, reducing sugars, aw, and CIE Lab color parameters, but not on pH and acidity. The microbiological analysis highlighted that marmalades’ sanitary quality was in accordance with safety standards. Interestingly, sensory analysis by trained panelists showed that the substitution of sucrose by an intense sweetening substance did not impair the sensory properties. Our data also indicate that consumption of calorie reduced marmalades significantly reduced acute postprandial glycemic responses in healthy volunteers; this effect was more pronounced with sucralose. Conclusions: Taken together, our results showed that the use of sucralose can constitute a relatively healthy choice for food basket of families, in particular for those with high risk of life style related diseases.

Keywords: Citrus marmalade, Aspartame-acesulfame-K, Sucralose, Calories reduction, Quality, Glycemic response.

R E S U M E

Mots clés: 

Article Options

Taoudiat et al_ia_thumb.jpg
  • pdf-file-20-504245
  • xml-file-8-504251_edited_edited
  • epub-file-5-504338
  • txt-file-20-504249

Reviewed by:

- Pr. Djamel Djenane

- Dr. Sabrina Zeghichi-Hamri 

Download Citation

 

Bibtex

CSL

DataCite

Dublin Core

JSON

JSON-LD

MARCXML

Mendeley

Share

  • LinkedIn
  • 98iVtVLV_400x400
  • researchgate-brands_orig
  • Google Scholar
  • 1_9t3VYFqY_-zTEf3JD1DjQQ
  • unnamed
  • Facebook Social Icon
  • Twitter
  • DataCite_logo
  • Sqlite
  • mendeley-reference-management-software-o
  • GZ logo 2
  • png-transparent-qbittorrent-computer-ico

The North African Journal of Food and Nutrition Research (NAJFNR)

Djillali Liabes University of Sidi-Bel-Abbes

BO. 89, 22000, ALGERIA

 

Phone: +213 551 152 261

Official Website: https://www.najfnr.org

email: najfnr@najfnr.org

           contact@najfnr.com  

BibBase.png
Scan QR Code or download our App here.

This work is licensed under a Creative Commons Attribution - 4.0 International Public  License (CC - BY  4.0).

This website is best viewed in google chrome version 80.0 or higher