Low-fat/ reduced calorie products were originally targeted for diabetics but now the focus is on healthiness.
The global prevalence of diabetes is on the increase and may be addressed by controlling the total dietary carbohydrate
and calorie intake. This study investigated the effects of low-methoxyl (LM) pectin on physiochemical and sensory
properties of a reduced-calorie sorrel (Hibiscus sabdariffa) jam with sucralose. Sorrel calyces were treated with 0.5% pectolase
to form puree. The puree was processed to jam at 90°C for 30 minutes, then at 100°C for 2 minutes upon the addition
of 8% sucralose and three levels (1.5, 2.0, 2.5%) of calcium added LM pectin for gelation. The addition of xanthan
gum was at 2% w/w. The effects of higher LM pectin increased (P<0.01) the moisture content and texture but reduced water
activity and total titratable acidity. The additional varying levels of LM pectin resulted (P<0.05) in lighter, more chromatic
and less bluish-red colored jam. The texture became firmer (P<0.01) with higher levels of LM pectin. A sorrel jam
with 1.5% LM pectin had total soluble solids of 16°Brix, 0.96% citric acid and pH 3.3. This treatment was liked slightly to
moderately in texture and overall acceptance. On storage the jam became less (P<0.01) bright and bluish-red on storage at
4° C for 28 days. Most panelists would purchase the reduced - calorie sorrel jam.