摘要： 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 90ºC for 30 minutes, then at 100ºC 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 (PºBrix, 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 (PºC for 28 days. Most panelists would purchase the reduced - calorie sorrel jam.
