Quality characteristics of soft persimmon spread prepared with different functional saccharides

Soft persimmon spreads with four different functional saccharides were prepared for reducing the amount of excess sugar, and their quality characteristics were analyzed. CON1 had 40% sucrose added in weight, while CON2, XLT, IMO, FTO and MTD had 20% of sucrose, xylitol, isomalto-oligosaccharide, fructo-oligosaccharide, and maltodextrin added in weight, respectively. The proximate composition, soluble solid content, pH, total acidity, color, viscosity, tannin content, lycopene content, and glucose dialysis retardation index of the spreads with different saccharides were analyzed and compared. The proximate composition of the spreads was summarized as follows: 49-58% moisture, 0.29-0.58% crude protein, 0.02-0.10% crude fat, 0.32-0.37% crude ash, 40-50% carbohydrates, and 0.26-0.49% crude fiber. The total soluble solid of the spread containing IMO was 41.00 °Brix, which was significantly lower than that of the control spread (CON1) of 59.33 °Brix. The viscosity of the spread containing MTD was the highest, that is, 43,733 cp, while the spread with IMO had the lowest value of 17,600 cP. The content of lycopene in the spread with IMO was the highest as 58.99 mg/kg. The spread containing MTD indicated the most efficient glucose dialysis retardation index. There were no significant differences in the pH, total acidity, tannin content, color value, and sensory evaluation between the samples(p>0.05). Therefore, in terms of reducing sugar content in the spread, IMO exhibited the optimum result.