Sugar-to-stevia substitution in strawberry jam (Fragaria × ananassa): effects on anthocyanin retention and sensory acceptability

athifah ari nahdah; catur retno lestari; chairunisa nur rarastiti

doi:10.34310/jbsh.v3i2.361

Authors

athifah ari nahdah Department of Nutrition, Faculty of Health Sciences, Universitas Ivet, Semarang, Indonesia Author
catur retno lestari Department of Nutrition, Faculty of Health Sciences, Universitas Ivet, Semarang, Indonesia Author
chairunisa nur rarastiti Department of Nutrition, Faculty of Health Sciences, Universitas Ivet, Semarang, Indonesia Author

DOI:

https://doi.org/10.34310/jbsh.v3i2.361

Keywords:

anthocyanin, strawberry jam, Stevia rebaudiana, hedonic test, pH-differential method

Abstract

Background. Strawberry (Fragaria × ananassa) is a rich dietary source of anthocyanins—red-purple flavonoid pigments with antioxidant activity—but its high perishability means it is most often preserved as jam, a product that conventionally carries a heavy sucrose load. Replacing sucrose with the non-nutritive glycoside sweetener stevia (Stevia rebaudiana) could lower the sugar burden, yet its impact on both consumer acceptance and pigment retention in strawberry jam has not been characterised together in a single product. Objective. To quantify the effect of graded sugar-to-stevia substitution on (i) the sensory acceptability and (ii) the total anthocyanin content of strawberry jam. Methods. Five formulations were prepared: a sucrose control (F0) and four formulations substituting 1, 3, 5, and 7 g stevia per 100 g strawberry (F1–F4). Anthocyanin content was measured by the pH-differential method (UV-Vis spectrophotometry; cyanidin-3-glucoside equivalents) under a one-factor completely randomised design with three replicates per formulation. Acceptability of colour, aroma, taste, and texture was rated by 30 untrained panellists on a five-point hedonic scale in a within-subject design. Anthocyanin data were analysed by one-way ANOVA with Tukey HSD post-hoc tests after verifying normality (Shapiro-Wilk) and variance homogeneity (Levene); hedonic data were analysed by the Kruskal-Wallis test. Results. Anthocyanin content differed markedly across formulations (one-way ANOVA F(4,10) = 86.25, p < 0.001, η² = 0.97). It was highest in the sucrose control F0 (66.93 ± 2.22 mg L⁻¹) and lowest in F3 (45.57 ± 0.89 mg L⁻¹), a 31.9% reduction, but rose again in F4 (52.71 ± 1.84 mg L⁻¹) despite its higher stevia dose, revealing a non-monotonic dose–response. Hedonic ratings differed significantly for every attribute (Kruskal-Wallis: taste H = 23.08, p < 0.001; colour H = 17.80, p = 0.001; texture H = 16.87, p = 0.002; aroma H = 12.68, p = 0.013), with acceptance declining as the stevia dose increased and F0 preferred throughout. Conclusion. Sugar-to-stevia substitution exerted a significant, formulation-dependent rather than strictly dose-dependent effect on both anthocyanin retention and sensory acceptability of strawberry jam. Moderate substitution offers the most workable compromise between sugar reduction and product quality, but a genuine “low-sugar” label claim would require direct sugar-composition analysis, which was outside the present scope.

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