Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach

Table 2

Strawberry, cherry, and raspberry jams chemical composition (g/100 g), energy density (kcal/100 g), and with the different sugar/alternative sweeteners formulations.

Jam	Formulation	Sorbitol	FOS	Sucrose	Fructose	Glucose	Total sugars	Energy
Strawberry	Sucrose	0	0	34.40	14.61	21.64	70.70	283	0.82
	Fructose	0	0	0.18	60.00	1.27	61.50	246	0.79
	Sorbitol	63.60	0	0.25	1.51	1.27	66.60	133	0.82
	Fructose + FOS	5.10	34.40	1.40	29.60	0.70	66.10	127	0.83
	Sorbitol + FOS	34.00	29.10	1.71	1.21	0.42	66.40	81	0.83
Cherry	Sucrose	0.80	0	43.40	6.96	15.65	66.80	267	0.83
	Fructose	0.73	0	0.12	60.10	3.79	64.70	259	0.80
	Sorbitol	59.10	0	0.15	2.88	3.02	65.10	130	0.79
	Fructose + FOS	3.60	32.70	1.30	26.90	1.84	66.40	120	0.83
	Sorbitol + FOS	32.00	27.90	1.11	2.40	2.35	65.80	88	0.83
Raspberry	Sucrose	0	0	19.50	14.73	26.01	60.20	241	0.79
	Fructose	0.60	0	0.15	61.00	2.86	64.61	258	0.79
	Sorbitol	59.30	0	0.14	1.79	1.51	62.80	126	0.79
	Fructose + FOS	4.80	35.90	1.70	29.70	0.77	68.20	129	0.82
	Sorbitol + FOS	32.90	25.90	1.58	2.05	0.29	62.70	81	0.83