Effect of Monk Fruit Sweetener on Physico-Chemical and Sensory Characteristics of Lemon Jam

Ang, Kim Joo (2022) Effect of Monk Fruit Sweetener on Physico-Chemical and Sensory Characteristics of Lemon Jam. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

The research objectives of this study are (i) to develop a stable lemon jam with different percentage levels of monk fruit sweetener, (ii) to determine the proximate analysis, physico-chemical properties, sensory acceptability and microbiological analysis of lemon jam. In this study, lemon jam with replacement 25% and 50% of sucrose was developed and compared with the control sucrose sample. The physico-chemical properties, pH, titratable acidity, total soluble solid (°Brix), water activity, water holding capacity, and apparent viscosity of sample with monk fruit sweeteners showed significantly different (p<0.05) as compared to control sample. Based on the viscosity against shear rate curves, the lemon jam showed shear-thinning behavior. For proximate analysis, control lemon jam showed the highest crude fat content and total carbohydrate content. Lemon jam with replacement of 25% sucrose showed the highest total ash content whereas jam with replacement of 50% sucrose showed the highest moisture content, crude protein content, crude fiber content. The energy value and the total sugar content of the control lemon jam were significantly greater than (p<0.05) the monk fruit sweetener lemon jam. No colonies of microorganisms were observed in the total plate count.70 trained panelists performed a 9-point hedonic scale and the results showed that there were significant differences (p<0.05) in the sweetness, sourness, texture and overall acceptability of the sample with monk fruit sweeteners as compared to control sample. Most of the panelists preferred lemon jam with a replacement of 50% sucrose. Lemon jam with replacement of 50% sucrose showed the highest score in sweetness, sourness, aroma, texture and overall acceptability. Overall, the results elucidated that monk fruit sweetener can be used to substitute sucrose to develop the lemon fruit jam