Utah State University DigitalCommons@USU All Graduate Theses and Dissertations Graduate Studies 5-1962 Quality Evaluation of Certain Fruit Jellies and Syrups Prepared with Sucrose, Sorbitol, and Synthetic Sweeteners Sandra Louise Day Utah State University Follow this and additional works at: https://digitalcommons.usu.edu/etd Part of the Food Science Commons Recommended Citation Day, Sandra Louise, "Quality Evaluation of Certain Fruit Jellies and Syrups Prepared with Sucrose, Sorbitol, and Synthetic Sweeteners" (1962). All Graduate Theses and Dissertations. 4757. https://digitalcommons.usu.edu/etd/4757 This Thesis is brought to you for free and open access by the Graduate Studies at DigitalCommons@USU. It has been accepted for inclusion in All Graduate Theses and Dissertations by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. QUALITY EVALUATION OF CERTAIN FRUIT JELLIES AND SYRUPS PREPARED WITH SUCROSE, SORBITOL, AND SYNTHETIC SWEETENERS by Sandra Louise Day A thesis submitted in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE in Food and Nutrition UTAH STATE UNIVERSITY .. Logan, Utah 1962 7 ACKNOWLEDGMENTS The author wishe s to express sincere appreciation to Dr. D. K. Salunkhe, thesis director, for his valuable assistance and untiring efforts in initiating the research problem and compilation of this thesis. She is also in­ debted to Dr . Margaret Merkley, major professor, for her advice and directions . Thanks also go to the people who served on the taste panels ; to Mrs. Blanch Madsen, die­ titian at the Logan Latter-Day Saint Hospital; and the diabetic and overweight patients at the hospital who cooperated in sampling the products . Acknowledgment is also given to Abbott Laboratories, Atlas Powder Company, Monsanto Chemical Company, Hercules Powder Company , the Utah State University Horticultural Club for the juices , and to all others who furnished experimental samples of their products for this investi­ gation . Sandra Louise Day TABLE OF CONTENTS Page INTRODUCTION 1 REVIEW OF LITERATURE 4 Preparation of jelly 4 Preparation of low calorie jelly 11 Preparation of low calorie syrup 12 Fungus inhibition 13 METHOD OF PROCEDURE 14 Preparation of juices 14 Jelly preparation . 16 Syrup preparation . 19 Quality evaluation of j e llies and syrups 19 RESULTS AND DISCUSSION . 26 Acceptability of low caloric jellies compared with those sweetened with sucrose 26 Acceptability of low caloric syrups compared with those sweetened with sucrose 37 Mold control by a fungistatic agent 49 Caloric values of the jellies and syrups 49 Comparative costs of the jellies and syrups 49 SUMMARY AND CONCLUSIONS 51 Jellies 51 Syrups 52 Preservative 53 Sensory evaluation 53 Caloric determination 54 Cost 54 LITERATURE CITED 55 APPENDIX 58 LIST OF FIGURES Figures Page 1. Quality evaluation room 22 2. Quality evaluation by judges 22 3. pH of the jellies and syrups was determined by the use of the Beckman pH meter 23 4. Soluble solids of the jellies and syrups were measured on the Abbe Refractometer 24 5. Viscosity of the syrups was determined by the Zabn Viscometer, number 3 25 6. Acceptance score for apple, cherry, grape, and black raspberry j ellies prepared with several sweeteners and their concentrations by a laboratory panel consisting of ten trained judges 31 7. pH of apple, cherry, grape, and black rasp­ berry jellies prepared with several sweetene rs and the conce ntrations . 34 8. Percent soluble solids of apple, cherry, grape , and black raspberry jellies pre­ pared with several sweeteners (high methoxyl pectin was used in the 65 per­ cent j e lly and low-methoxyl pectin in others) 36 9. Acceptance scor e for apple, cherry, grape , and black raspberry syrups prepared with several sweeteners and their concentrations by a laboratory panel consisting of ten trained judges 42 10. Viscosity in seconds of apple, cherry , grape , and black raspberry syrups prepared with several sweeteners and the concentra­ tions (1 . 0 percent low-methoxyl pectin used in syrups except 65 percent sucrose) . 44 11 . pH of apple, cherry, grape, and black rasp­ berry syrups prepared with several sweeteners and the concentrations 46 LIST OF FIGURES CONTINUED Figures Page 12. Percent soluble solids of apple, cherry, grape, and black raspberry syrups pre­ pared with several sweeteners (1.0 per­ cent low-methoxyl pectin used in syrups except the 65 percent sucrose syrup) 48 LIST OF TABLES Table Page l. Component percentages of pectin and sweetening agents added to the fruit juices for the jellies 18 2. Component percentages of thickening agents and sweeteners added to the fruit juices for the syrup 20 3. Component percentages, acceptability evaluation and caloric value of fruit jellies (apple, grape, cherry, and black raspberry 28 4. Component percentages, acceptability evaluation and caloric value of fruit syrups (apple, cherry, grape, and black raspberry) . 39 5. Component percentages and acceptability evaluation of apple syrup 59 6. Component percentages and acceptability evaluation of cherry syrup 60 7 . Component percentages and acceptability evaluation of grape syrup 61 8. Component percentages and acceptability evaluation of black raspberry syrup 62 9. Component percentages and acceptability e valuation of apple jelly 63 10. Component percentages and acceptability evaluation of cherry jelly 64 11. Component percentages and acceptability evaluation of grape jelly 65 12. Component percentages and acceptability evaluation of black raspberry jelly 66 INTRODUCTION Body weight is fast becoming the major health problem in the United States. Recent estimates of the number of weight conscious people in the United States are now up to 75 million. One year ago the estimate of overweight individuals was 60 million Americans who were overweight or should be concerned about watching their weight . There are also two million known diabetics who must control their disease and body weight by a restricted caloric intake (Annoymous, 1957). " . the relationship of obesity and disease is close enough to allow obesity to be considered one of the most serious public health problems facing western so- cieties" (Mayer, 1958, p . 35) . Life insurance statistics show that overweight people are more prone to diabetes , heart disease, high blood pressure, and kidney disease earlier in life than individuals who maintain their normal weight. Stone said, We know that persistent obesity impairs health and shortens life . Obesity favors cardiovascular renal disease, appendicitis, biliary calculi , liver and gall bladder cancer, puerperal complications, diabetes mellitus, tight collars, and flat feet. We also know that man does not contradict the laws of thermodynamics . People get fat because they eat too much. (1961, p. 1) 2 Obesity is the dire ct result of a greater intake than output of energy . " .. any situation (other than growth, pregnancy , and regene ration) where caloric intake is greater than caloric output will result in obesity" (Mayer, 1958, p . 37) . The factors influencing overeating are varied, complicated, and not completely unde r stood. They may be du e to hereditary tendencies, environment , or to satisfying of some emotional and psychological need with food. Weight control is a positive approach to the ma inte- nance of health and the prevention of some of the major diseases of middle and later life . Freed (Boyles et al., 1947, p . 430) stated that, " Obesity is the direct result of greater intake than output of energy .. treatment is nothing more than . a diet to reduce e nergy intake below e ne rgy output . " Weight will be lost when caloric expenditure becomes greater than caloric intake. This can be accomplished by increased energy expedditure , or re- ducing caloric intake, or a combination of both (Young, 1960) . A low caloric diet no longer needs to mean deprivation . The individual can choose from a variety of properly pre- pared, acceptable low calorie foods. Finberg wrote, Relapse to overeating are less common if the patient can de rive needed satisfaction without attendant calories . Now that sweets are available in low claoric and sugar free form, any diet is made fairly pleasant rather than the rigorous thing it was formerly . (1955, p. 71) 3 It has been found by Young that a low caloric diet should meet the following criteria to be successful: l . The diet should satisfy all nutritional needs of the patient except excess calories . 2 . It should be adopted as closely as possible to the dietary habits and tastes of the patient for whom it is intended. 3 . It should protect the patient as much as possible from between-meal hunger and leave him with a sense of well­ being and a minimum of fatigue. 4. The diet should be easy for the patient to obtain, whether at home or away, without making him feel different. 5 . It should be one which followed over a period of time retrains eating habits so that with suitable caloric additions, it may become a pattern for lifetime eating. (1960, p. 897) Leverton (1960, p. 19) has stated in her book , "Habit is a powerful force in determining the food that becomes us. We eat according to our established food habits . " The problem of adjusting the low caloric diet to the over- weight individual and the diabetics usual patterns of eating has created a ready-made market for synthetically sweetened fruit syrups and jellies . Ample evidence of the market for these special foods can be observed in the large diet section of any supermarket . The purpose of this investigation was to explore the possibilities of preparing fruit jellies and syrups sweetened with sucrose and cyclamate; sorbitol and cycla- mate; cyclamate , saccharin and sorbitol; and cyclamate only, which would be similar in quality to those sweetened with sucrose; and thus create a new outlet for fruit juice products. REVIEW OF LITERATURE Preparation of Jelly The manufacturing of jellies and jams dates back to the early 1800's, and as pointed out by Cruess (1958) is one of the most important of the fruit products industries since it affords a means of utilizing a large amount of sound fruit unsuited to other purposes.