Abstract
Response surface methodology was used to analyze the effects of LM pectin, calcium and aspartame on the overall acceptability of low calorie sour cherry jam. A uniform precision type central-composite design consisting of three variables (LM pectin, calcium, aspartame), in a three-level pattern with 20 runs (with six center point), was prepared. Results showed that overall acceptability was affected mostly by changes in LM pectin level (P<0.05), while it was not affected significantly by change in calcium and aspartame levels. The factor levels for the formulation that maximized acceptability were as follows: aspartame = 0.104%, pectin = 1.091% and calcium = 0.015%.
Published Version
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