Effects of high methoxyl pectin (2% HM) and low methoxyl pectin (1.0,2.0% LM) and carrageenan (0.03, 0.06, 0.09%) on gel set and texture were investigated in the production of a low‐calorie (13g /1tbsp jam of < 10 calories) christophene ( Sechium edule (Jacq.) jam. Inclusion of aspartame, saccharin with aspartame, and sucralose in jam provided sweetness and bulkiness while saccharin contributed to sweetness. Pectin had no effect ( P > 0.05) on texture but provided gel set ( P < 0.05). A jam of 12°Brix, pH 3.62, 2% HM pectin, 0.03% carrageenan, with 1.9% sucralose was “liked moderately” to “very much”. Based on ranking, sucralose was most preferred ( P < 0.05) over other sweeteners. Sensory texture of jam improved on storage at 7 °C but with loss ( P < 0.05) of total soluble solids and significant fading ( P < 0.05) of color by day 35.
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Gajar et al. (2002) studied this question.
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