Effect of Carbohydrate-based Sweeteners on the Reddish Coloration of Chinese Quince Extract Jelly and Its Taste Characteristics

Abstract

Chinese quince extract jelly has a characteristic red color. In this study, we measured the color (L*, a*, and b* values and visible absorption spectra) of jellies prepared by heating a liquid extract of Chinese quince with nine different carbohydrate-based sweeteners. For jellies prepared with soft white sugar, fructose, isomaltulose, sucrose, and fructo-oligosaccharides, we obtained high a* values indicating redness and a maximum absorption in the 500 nm region. The molecular structure of the respective sweeteners used in all jellies with high a* values contained fructose. High-performance liquid chromatography measurements of sugar contents during heating over time revealed an increase in fructose in the jellies prepared with sucrose and fructo-oligosaccharides. Regarding sensory evaluations, redness and overall acceptability were significantly higher for those jellies prepared with fructose and sucrose.Our findings revealed that the reddish coloration of Chinese quince extract jellies develops as a result of heating in the presence of fructose or saccharides containing fructose residues used as sweeteners.