Low calorie sour cherry jam: optimization of ingredient levels using response surface methodology

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%.