Background. The aim of this study was to evaluate the effect of replacing sucrose with inulin and steviol glycosides on the sensory properties and rheological characteristics of strawberry sauces with reduced sugar content. The study material consisted of sauces whose primary ingredients were strawberry pulp, glucose syrup, sucrose, xanthan gum, potassium sorbate, color and flavor. Reduced-sucrose sauces were prepared by replacing sucrose with steviol glycosides and inulin. The products were evaluated for their sensory characteristics, color and rheological properties.
Results and conclusions. Based on the results from a sensory analysis, it was found that the addition of inulin and steviol glycosides to the sauces increased the perception of viscosity, cohesion and adhesiveness, while reducing stringiness and mouthfeel compared to the base sauce. Furthermore, the sensory evaluation of palatability revealed a decrease in sweetness and an increase in metallic and licorice aftertastes. Replacing sucrose with inulin significantly increased the brightness of the sauces (L* value increased from 26.10 to 40.53), which was related to the naturally white color of this polysaccharide. A significant increase was also observed for the red and yellow color components of the sauces, however, it affected the redness index values to a small extent, since they were in the range of 2.02 ÷ 2.26. The total color difference values (4.67 ÷ 21.17) indicated significant, sensorially identifiable differences in the color of individual samples compared to the control sauce. The sauces tested exhibited non-Newtonian and pseudoplastic flow (n < 1), as well as thixotropy. Replacing sucrose with inulin resulted in an increase in apparent viscosity and the corresponding parameters: consistency coefficient, yield stress and Casson plastic viscosity. The values of these parameters were in the following ranges: 2.52 ÷ 6.66 Pa·sⁿ; 4.15 ÷ 16.14 Pa and 0.041 ÷ 0.112 Pa·s, respectively. Increases in values of the parameters characterizing thixotropy were also observed. A number of statistically significant correlations were observed between the parameters characterizing the sensory and rheological properties of the analyzed sauces.