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http://dx.doi.org/10.9708/jksci.2021.26.02.183

Quality characteristics activities of low sugar aronia syrup added with aspartame  

Lim, HyunJu (Dept. of Food & Nutrition, KwangJu Women's University)
Kim, Ji-Hyun (Dept. of Food & Nutrition, KwangJu Women's University)
Publication Information
Journal of the Korea Society of Computer and Information / v.26, no.2, 2021 , pp. 183-191 More about this Journal
Abstract
This study examined physiological activity of aronia chung with or without aspartame. High sugar content of food is recognized to induce chronic disease including diabetes and obesity. Sugar was replaced with aspartame to develop low-sugar aronia chung containing 0%, 25%, 50% and 75% aspartame based on sugar content of control in the study. Sweetness was the similar in the chungs with 0%, 25% and 50% aspartame but it was lower in the chung with 75% aspartame. pH was the highest in aronia chung with 75% aspartame as 2.95. Total phenolic content was the highest in aronia chung with 50% aspartame but it was not significantly different with 75% one. Flavonoid content increased with addition of aspartame and it was the highest in the chung with 75% aspartame as 206.60 ㎍ QEAC/mL. Reducing power also showed the same aspect with flavonoid content. However DPPH radical scavenging ability was the highest in aronia chung without aspartame and lowest in the chung with 75% aspartame. This result implies that the addition of aspartame could sustain the sweetness and improve the physiological activity of food at the same time although there is some limitation.
Keywords
Low saccharification; Sugar; Aspartame; Oligosaccharide; Sweetner; Aronia syrup;
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