EFFECT OF DIFFERENT SWEETENERS ON THE QUALITY AND ACCEPTABILITY OF MIXED SPREAD KIWI AND MA-TAD (Dillenia indica Linn.)

Abstract

In 2022, Thailand is fully aging society. Most consumers pay more attention to health care. Health food products are an important part of health care and disease reduction. Therefore, there is an urgent need to develop products, especially products that reduce sweetness from the use of sucrose. The Mixed Spread Kiwi fruit and Ma-tad (Dillenia indica Linn.) is a sweet and sour product that has a fruity aroma with a proportion of fruit pulp of up to 70% and sugar of 30%. The objectives of this research were studied the effect of different types of sweeteners on the quality of The Mixed Spread Kiwi fruit and Ma-tad (Dillenia indica Linn.) in 4 formulas, the control formula (S100D0E0; 100% sucrose), the S50D50E0 formula (50% sucrose content and replaced with commercial sweetener D (Nonnutritive Sweeteners had containing with sucralose and acesulfame potassium), and the S50D0E50 formula (replaced with 50% erythritol (E), and S100D0E0 formula (0% sucrose and substituted by D and E) calculated by relative sweetness.  Sensory evaluations showed that overall preference for S0D50E50 was highest, differing from controls in the characteristic odor of simmering sugar. The use of sucrose substitute tended to increase the brightness value of the product. Formula S0D50E50 had color values ​​of L* (lightness), a* (redness) and b* (yellowness). equal to 52.96, - 0.09 and 11.97 respectively, 62.75°Brix, a_w was 0.88.The hardness of the product was 46.66 g, the adhesive force was 29.50 g, which was not different from the control formula (P ≥ 0.05) but the adhesiveness was 5.40 mJ less than the control formula (P ≤ 0.05). This developed product can be promoted as a commercial health product.