부산대학교 도서관

The study was conducted to explore sugar-free jam production using maltitol and sorbitol and analyze various blends to determine the optimal ratios. Although the sugar content increased with maltitol, the highest sugar content was observed in sugar-added jam. The pH was highest in jam containing 20 g maltitol and 60 g sorbitol (M20S60) and decreased as the maltitol content was increased. M20S60 showed the highest level of lightness. Jam with 40 g maltitol and 40 g sorbitol (M40S40) exhibited the highest level of redness, whereas M40S40 was highest in yellowness. Total anthocyanin contents increased with maltitol and was highest in jam containing 60 g maltitol and 20 g sorbitol (M60S20). Antioxidant activity was highest in M40S40. Based on these results, the M40S40 combination may offer high antioxidant activity and be preferred by consumers, making it the most suitable blending ratio of maltitol and sorbitol.