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

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