Investigating the Effect of Sugar Replacement with Xylitol and Sucralose as Low-caloric Sweeteners on the Physicochemical and Sensory Characteristics of Sour Cherry Jam

In the current research, the effect of sucralose and xylitol on the production of low calorie sour cherry jam was studied. Sugar replacement levels were 25% and 50%, and in this range, six different treatments were prepared using either sweetenerindependently or in combination. Evaluation and comparison of samples with control one including physicochemical and sensory properties that were produced on the first day and a factorial design werer performed after 30, 60 and 90 of storage time. The results showed that in spite of the effective use of sucralose in reducing calories, the consistency and sensory properties dropped in the jam prepared with these sweeteners. Compared to the control sample, the use of sucralose lead to reduce consistency and a significant increase in water activity (P <0.05) and the incidence of these undesirable changes increased with increasing replacement levels and the use of a combination of sucralose and xylitol reduced the effects of unsuccessful sucralose significantly. Among the parameters studied, pH was not affected by the type and amount of sweeteners. The effect of storage time on the parameters in samples prepared with sucralose was more than that of xylitol containing jams so that reduction of consistency changes were observed in these samples during storage time. Finally, samples produced with a replacement level of 25% were more favorable than the replacement of 50% and samples prepared with 75% sugar, 12.5% sucralose and 12.5% xylitol and 75% sugar, 25% xylitol and without sucralose were the most suitable samples in terms of similarity with the control sample.