Development of low calorie mangosteen jam supplemented with rind of mangosteen

Abstract

 The development of low calorie mangosteen jam by replacing total sugar with maltitol syrup and supplementing with rind of mangosteen 12% (wet basis) of mangosteen pulp revealed that the sensory evaluation was accepted by panelists. The product contained total dietary fiber 2.00%, total sugar 27.12%, reducing sugar 4.59% and moisture 40.70%. The calorie was 2.09 kcal/g, less than the original sugar mangosteen jam (2.63 kcal/g). The addition of rind of mangosteen and maltitol increased total phenolic compound and antioxidant capacity but decreased the gel strength of the jam. Through storage of 12 weeks, total microorganisms were found < 1x10⁴ CFU/g, yeasts < 100 CFU/g and moulds < 100 CFU/g, while E. coli was not found. The low calorie jam could be kept at least 12 weeks.