This study aimed to prepare 50% sugar substitute strawberry jam with different neohesperidin dihydrochalcone (NHDC) addition levels (0.0136%, 0.054%, 0.072%, and 0.090%) and investigate their quality characteristics. NHDC is an artificial sweetener 1,500-1,800 times sweeter than sugar. There was no significant difference in the moisture c ontent a nd s ugar c ontent o f strawberry j am w ith NHDC except for Sugar. T he t otal p olyphenol content and total anthocyanin content did not significantly differ between all samples. Therefore, NHDC does not appear to have any effect on antioxidant activity. The brightness, redness, and yellowness were generally increased as NHDC increased. This result seems to be due to the difference in the color of NHDC and the concentration and moisture content due to heating during the jam manufacturing process. The overall acceptability and sweetness were highest in Sugar, followed by NH3. It seems desirable to add 0.072% of NHDC to replace 50% of sugar content. However, it was found that NHDC could not wholly replace sugar because of its distinct sweetness from sugar. Therefore, it is necessary to study high-sweetener materials with sweetness similar to sugar by changing the chemical structure of NHDC.

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References

• 정경아(원광대학교 식품생명공학과) | Gyeong A Jeong (Department of Food Science and Biotechnology, Wonkwang University)
• 김양(서울대학교 식품바이오융합연구소) | Yang Kim (Center for Food and Bioconvergence, Seoul National University)
• 이창주(원광대학교 식품생명공학과) | Chang Joo Lee (Department of Food Science and Biotechnology, Wonkwang University) Corresponding author