Research Article

Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach

Table 1

Formulation of strawberry, raspberry, and cherry jams, according to the osmotic dehydration agents used.

CompoundsSucrose, fructose, or sorbitol
Per 400 g of fruit
Fructose + FOS, sorbitol + FOS
Per 300 g of fruit
Quantity

Sucrose, fructose, or sorbitol300 g200 g
Water100 mL100 mL
Orange juice 1∖4 of an orange1∖4 of an orange
Orange peel zest 1∖4 of an orange1∖4 of an orange
Cinnamon stick1∖2 stick1∖2 stick
Pectin3.0 g3.6 g
Calcium chloride (CaCl2)29 g35 g
Sorbate 0.5 g0.5 g
Benzoate0.5 g0.5 g
FOS, actilight300 g