ABSTRACT

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ABSTRACT Sugar substitutes are important in
controlling calorie intake for consumers with
health problems including obesity and diabetes.
Among these, Splenda (sucralose) is popular and
suitable for inclusion in heat processed
products. Consumer driven demands for safe,
acceptable, shelf-stable home-canned fruit
containing sugar substitute, necessitated a
research based recommendation for home canned
peaches containing Splenda . The objective was
to recommend a process for peaches canned in
Splenda sugar substitute, based on product
development and analysis of consumer sensory
preferences. Selected Ruston Red peaches were
canned in water, medium sugar syrup,
full-strength medium Splenda syrup and
half-strength medium Splenda syrup, using the
USDA boiling water process for peaches.
Physicochemical characteristics of fresh, canned
and pre-consumption peaches were recorded,
including pH, firmness, titratable acidity,
percent soluble solids, and color. Peaches were
stored in a temperature-monitored environment for
15 months and a consumer preference study
followed. 42 respondents indicated their
preferences for each sample using a 9-point
hedonic scale and took a short survey providing
information about their food preparation and
consumption practices. Attributes scored included
appearance, color, aroma, flavor, texture,
sweetness, tartness, aftertaste and overall
acceptability. Overall acceptability was highest
for peaches canned in sugar syrup, followed by
full strength Splenda, half strength Splenda,
and lastly, water. Full-strength Splenda rated
higher than half strength Splenda on appearance,
color, aroma, flavor, and texture while the half
strength product scored higher on tartness and
sweetness. There was no difference in aftertaste
detection between the two. One-third respondents
would be willing to buy either Splenda product.
The products were acid, hence suitable for
boiling water canning. A safe process for
home-canning peaches using a sugar substitute is
both timely and necessary. This study provides a
research- and consumer-endorsed home-canning
recommendation for peaches canned with medium
strength Splenda syrup that is both safe and
acceptable.
INTRODUCTION Home-canning of home-grown or
locally purchased produce is a popular practice
in the U.S (Andress, 2001). Abundant availability
of summer fruits, especially peaches, prompts
consumers to preserve these through canning.
However, increasingly, a demand (fueled by health
concerns about obesity and diabetes) has arisen
for alternatives to sugar used in home-canned
foods. The objective of this project was to
develop a high-quality home-canned peach product
using a non-nutritive sweetener, and to carry out
a consumer preference study to determine the
ideal level of sweetener to be added. Storage
monitoring of the product determined the
shelf-life that would be recommended for this
product.
SENSORY ANALYSIS A Consumer Sensory Preference
study was conducted with 42 respondents including
University students, staff and faculty. A
9-point Hedonic scale was used for the
respondents to score several attributes (see
Table 1) for each of the 4 canned peach products
mentioned above. Respondents also answered a
questionnaire that covered their fruit
consumption and buying practices home-canning
experience use of sugar substitutes, and
demographic questions.
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RESULTS RESULTS RESULTS RESULTS RESULTS
SENSORY PREFERENCES SENSORY PREFERENCES SENSORY PREFERENCES SENSORY PREFERENCES SENSORY PREFERENCES
Table 1 Highest Score received in each category (number of respondents for this score in parenthesis) Table 1 Highest Score received in each category (number of respondents for this score in parenthesis) Table 1 Highest Score received in each category (number of respondents for this score in parenthesis) Table 1 Highest Score received in each category (number of respondents for this score in parenthesis) Table 1 Highest Score received in each category (number of respondents for this score in parenthesis)
Water Sugar syrup Full-Strength Splenda Half-strength Splenda
Appearance Like moderately (31) Like very much (43) Like very much (31) Like moderately (33.3)
Color Like moderately (31) Like very much (43) Like very much (35.7) Like moderately (31)
Aroma Like very much (24) Like very much (38) Like moderately (33.3) Like very much (35.7)
Flavor Dislike slightly (28.5) Like moderately (43) Like moderately (38) Like moderately (22)
Texture Like moderately (26.1) Like very much (47.6) Like moderately (31) Like moderately (28.5)
Sweetness Dislike slightly (26.1) Like very much (47.6) Like moderately (28.5) Like very much (26.1)
Tartness Dislike slightly (34.1) Like very much (42.8) Like moderately (31) Like very much (17)
Aftertaste Mild aftertaste (42.5) Mild aftertaste (53.6) Mild aftertaste (59) Mild aftertaste (61)
Buying Inclination No (85.7) Yes (73.8) Yes (33.3) No (40.5)
FIGURE 1 OVERALL SENSORY ACCEPTABILITY SCORES OF
PANELISTS FOR FOUR CANNED PEACH PRODUCTS

• SIGNIFICANT CHARACTERISTICS OF SENSORY
  PREFERENCES
• The product with sugar obtained the highest
  scores for all positive attributes (Table 1).
• The full-strength Splenda product received
  higher scores for 6/9 attributes as compared to
  half-strength Splenda .
• For Overall Acceptability, the preference order
  was Sugar ? Full-strength Splenda ?
  Half-strength Splenda ? Water.
• A strong product delineation was seen in the
  Buying Inclination category, where 73.8
  respondents indicated that they would buy the
  full-sugar product, 33.3 indicated that they
  would buy the full-strength Splenda product,
  but there was a strong negative buying
  inclination towards the water product (85.7),
  and the half-strength Splenda (40.5) product.
  This indicates that consumers do not want to
  compromise on the quality factors in their
  purchase of canned fruit.

This project was partially funded through a grant
from the National Integrated food Safety
Initiative (Grant No. 00-51110-9762) of the
Cooperative State Research, Education, and
Extension Service, U.S. Department of
Agriculture. The authors acknowledge Dr. Ruthann
Swanson, Department of Foods Nutrition,
University of Georgia, for her assistance with
the experimental design of the Sensory Preference
study.
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FRUIT CANNING AND CONSUMPTION PRACTICES OF
RESPONDENTS

• How often do they consume fruit (n42)?
• less than once a day 20/42 (47.6)
• 1-2 times a day 19/42 (45.2)
• More than twice a day 3/42 (7.1)
• What kind of peaches do they like?
• Fresh 39/42 (92.8)
• Frozen 17/42 (40.47)
• Canned 23/42 (54.7)
• How often do they consume store-bought canned
  fruit?
• Weekly 9/42 (21.42)
• Monthly 21/42 (50)
• Rarely-never 11/42 (26.1)

• Do they or family members home can foods?
• Yes 12/42 (28.5)
• No 30/42 (71.4)
• Do they regularly use sugar substitutes?
• Yes 18/42 (42.8)
• No 24/42 (57.1)
• Why do they use sugar substitutes?
• Weight loss/calorie control 14/18 (77.7)
• Prefer the taste 2/18 (11.1)
• Ease of dissolving 2/18 (11.1)

Table 2 Some physical and chemical characteristics of peaches home-canned with four covering liquids Table 2 Some physical and chemical characteristics of peaches home-canned with four covering liquids Table 2 Some physical and chemical characteristics of peaches home-canned with four covering liquids Table 2 Some physical and chemical characteristics of peaches home-canned with four covering liquids Table 2 Some physical and chemical characteristics of peaches home-canned with four covering liquids
Water Sugar Full-strength Splenda Half-strength Splenda
Mean pH 3.61 3.64 3.70 3.60
solids (of covering liquid) 6.15 24.4 7.2 6.25
Penetrometer firmness 4.37 8.12 11.21 6.87

• CONCLUSIONS
• Both full-strength medium Splenda syrup and
  half-strength medium Splenda syrup are
  suitable for use in home-canning peaches.
  However, full-strength is preferred overall by
  most consumers participating in a Sensory
  Preference study. The standard sugar syrup
  product was the most preferred, and the product
  canned in water was the least preferred.
• Peaches canned with Splenda using the USDA
  canning instructions for fruit retain quality and
  shelf life for at least one year when stored
  under recommended conditions, between 50-70F, in
  a dry place away from strong light.