Research Article
Effect of Low-Calorie Pumpkin Jams Fortified with Soybean on Diabetic Rats: Study of Chemical and Sensory Properties
Table 1
Ingredients used for preparing the five formulations of pumpkin jams with different sweeteners.
| | Formula | Pumpkin (g) | Sucrose (g) | HFCS (g) | Aspartame (g) | Stevia (g) | Citric acid (g) | Sodium benzoate (g/kg) | Polydextrose (g) | Soybean soaked (g) |
| | Ordinary jam | 1000 | 1000 | — | — | — | 3.5 | — | — | — | | Sucrose soybean jam | 950 | 1000 | — | — | — | 3.5 | — | — | 50 | | Fructose soybean jam | 950 | — | 625 | — | — | 2.5 | — | — | 50 | | Aspartame soybean jam | 950 | — | — | 20 | — | 7 | 0.8 | 150 | 50 | | Stevia soybean jam | 950 | — | — | — | 4 | 7 | 0.8 | 150 | 50 |
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