Effects of Different Sweetening Agents on the Physicochemical, Functional, and Sensory Quality of Value-Added Black Jelly Mushroom (Auricularia auricular-judae) Drinks
Effects of Different Sweetening Agents on the Physicochemical, Functional, and Sensory Quality of Value-Added Black Jelly Mushroom (Auricularia auricular-judae) Drinks
Roshita Ibrahim1*, Mohd Firza Ahmad Fauzi1 and Mohd Nizam Lani2
ABSTRACT
The current trend favours health drinks that incorporate herbs and solid components such as aloe vera pieces, grass jelly, fruit jellies, and tapioca balls. These drinks typically sweetened, which contribute to increased calorie intake. This study explores the use of black jelly mushroom (Auricularia auricula-judae) with its gel-like texture in producing healthy drinks, aiming to diversify the market’s range of wholesome beverages. The investigation involves creating a drink with suspended black jelly mushroom pieces and sweetening it with various agents like sucrose, xylitol, erythritol, stevia, and honey. The study evaluates the drinks’ physicochemical, and functional properties, including sensory acceptability to see the potential utilization of low-calorie sweeteners. The analysis covers parameters like total soluble solids (TSS), caloric content, ash content, amount of ascorbic acid, total phenolic content, and antioxidant activity in both the solid mushroom pieces and the liquid components of the drinks. Sensory acceptability assessment involves attributes such as aroma, color, texture, taste, and overall acceptability. Results revealed that black jelly drinks sweetened with stevia had the lowest TSS and calorie content (1.2°Brix and 4.04 kcal/100 g, respectively). Conversely, beverages sweetened with honey showed the highest ascorbic acid content (96.67 mg/100 g). Notably, black jelly mushroom pieces sweetened with stevia exhibit the highest levels of ash, total phenolic content, and antioxidant activity, likely due to increased mineral and bioactive compound concentrations compared to other sweeteners. In conclusion, the black jelly drink sweetened with stevia is considered the healthiest due to its low calorie and good functional properties. However, despite these findings, the most favourable black jelly mushroom drink is the one sweetened with sucrose, scoring the highest in aroma, texture, and overall acceptability. The study also suggests the potential of utilizing sugar alcohols like xylitol and erythritol as alternative sweeteners for crafting healthier black jelly mushroom drinks, given their low-calorie content and preferable sensory attributes compared to stevia.
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August 2024
Vol. 40, Sp. Iss. 1
