The Effect of Storage Time on the Quality of Low-Sugar Apple Jams with Steviol Glycosides

This study investigated the effect of storage time on the quality of low-sugar apple jams partially substituted with steviol glycosides (SGs). Apple jams were prepared with 0%, 10%, 20%, 30%, and 40% sugar replacement using highly purified SGs (95.1%). The jams were evaluated immediately after production and after 3 and 6 months of storage at 22 ◦C in the dark. Physicochemical analyses included dry matter, total soluble solids, vitamin C, total ash, pH, titratable acidity, malic acid, and...