Lactulose fortification in guava preserves: Effect on nutritional quality

Abstract

This study examined the lactulose-fortified low-calorie guava preserves. The results showed that sucrose, used as a sweetener in guava preserves, could be partially substituted by lactulose without significantly affecting the overall quality of the preserves. The physicochemical properties, antioxidant activity, and sensory evaluation of guava preserves with substitute lactulose were evaluated. The main aim of this study was to develop prebiotic guava preserves from two guava cultivars, namely, Safeda and Chittidar. The guava preserves without lactulose were used as control samples which contained 50% w/w sucrose of pulp, while lactulose-treated preserves replaced sucrose with 25%, 50%, and 75% w/w of lactulose. The finding showed that prebiotics did not significantly differ between control and treated samples. The range of ascorbic acid content of guava preserves was 98.2-102.6 mg/100g. Lactulose did not show a statistically significant effect on the level of ascorbic acid in guava preserves. The mineral content and antioxidant properties of guava preserves supplemented with lactulose were higher than those not supplemented with lactulose. The guava preserves with 50% lactulose were most accepted.

Keywords

• Antioxidant activity
• Ascorbic acid
• Lactulose
• Physicochemical properties
• Prebiotics
• Preserve.

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