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Journal of Food Quality
Volume 2018 (2018), Article ID 8412017, 7 pages
Research Article

Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly

Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera, s/n, 46022 Valencia, Spain

Correspondence should be addressed to Susana Rubio-Arraez

Received 6 October 2017; Accepted 10 January 2018; Published 7 February 2018

Academic Editor: Encarna Aguayo

Copyright © 2018 Susana Rubio-Arraez et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The replacement of sucrose by new noncariogenic and low glycaemic index sweeteners (isomaltulose and tagatose) and the addition of natural watermelon juice in jelly have been assessed in terms of composition, texture, colour, antioxidant activity, microbiology, and sensory properties. These analyses were performed initially and after 15 days of storage. Furthermore, the values were compared with those obtained in the analyses of a commercial watermelon jelly. The results showed that the antioxidant activity increased with the storage time in the control sample and in samples combining isomaltulose and tagatose. In addition, noncariogenic and low glycaemic index sweeteners did not affect the instrumental texture. However, the colour changed, especially in the sample containing tagatose only. Finally, the dessert containing tagatose and isomaltulose in equal proportion achieved a similar score in the sensory evaluation as the commercial one, showing the feasibility of using these sweeteners to reformulate watermelon jelly.