Characteristics of Cantaloupe Jams as Affected by Substitution of Sucrose with Xylitol

Jam has a high calorific value because of high sugar content. Low-calorie jam products can be made using the combinations of noncaloric and carbohydrate sweeteners. The partial or full replacement of sucrose with xylitol could be applied to produce low sugar food products. Thus, the objective of this study was to evaluate the properties of low sugar cantaloupe jams as influenced by the substitution of sucrose with xylitol (0–100% xylitol). The sample produced by 100% sucrose was used as the control treatment. Increasing the xylitol content increased the lightness (L*) and spreadability, while a reduction of redness (a*), hardness, stickiness, water activity, total sugar, reducing sugar, and 5-hydroxymethylfurfural content were observed. There were no significant differences in proximate compositions, total phenolics, vitamin C, and β-carotene content among the samples while the antioxidant activities as accessed by DPPH-radical scavenging activity and ferric reducing antioxidant power tended to decrease w...