Optimization of physicochemical, textural, and rheological properties of sour cherry jam containing stevioside by using response surface methodology.

ABSTRACT: The response surface method (RSM) was used to produce sour cherry jam containing stevia sweetener with favorable physicochemical, textural, and rheological properties. The experiments were designed based on RSM using a central composite design (CCD) with three independent variables: sugar, pectin, and stevia. Sample processing was performed at five levels of sucrose (10%-50%), pectin (0.1%-0.5%), and stevia (0.2%-0.6%) at a constant fruit weight of 300 g. To evaluate the jam, the physicochemical, textural, and rheological properties of the jam were determined and optimized. The concentrations of sucrose, pectin, and stevia had a significant effect on the textural and rheological properties of the jam. The results showed that increasing the concentration of sucrose is the main factor in inc

SUBMITTER: Nourmohammadi A 

PROVIDER: S-EPMC8116840 | biostudies-literature | 2021 May

REPOSITORIES: biostudies-literature