Özet:

In this study, it was aimed to reveal the usability of steviol glycoside Rebaudioside A (Reb A) as a natural sweetener in the production of low sugar bitter orange marmalade and to investigate some quality characteristics of marmalades produced in different formulations. In this context, standard bitter orange marmalade and fifteen low sugar bitter orange marmalade were developed, and their physicochemical and sensory analyzes were carried out. The ranges for the total dry matter content (TDC), total soluble solids content (TSS), pH and titratable acidity values of bitter orange marmalades were determined as 44.11-78.30%, 38.63-70.08 °Bx, 3.15-3.67 and 0.09-0.28%, respectively. Glucose, fructose, sucrose, total sugar and HMF contents in the marmalade samples were found to be in the range of 20.35-20.61 g/100 g, 28.54-28.56 g/100 g, 20.70-20.75 g/100 g, 69.64-69.87 g/100 g and 0.22-11.80 mg/kg, respectively. Sensory analyzes including color, taste, consistency and general acceptability characteristics of the marmalade samples were performed using “Hedonic Test” method. It was determined that the most preferred samples in terms of general acceptability were marmalade samples containing 100 mg of Reb A with 25% reduced TSS, 150 mg of Reb A with 25% reduced TSS and 100 mg of Reb A with 30% reduced TSS. As a result, it was determined that the marmalade samples containing 100 and 150 mg of Reb A sweetener with a 25% and 30% reduced TSS showed superior properties in terms of both physicochemical and sensory parameters.

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