Background: It is now generally recognized that the high-calorie diets with inadequate
physical activity result in many diseases such as obesity. In this work stevioside as an artificial sweetener
and pectin as stabilizer were applied to prepare low-calorie quince jam.
Methods: In order to manufacture product with desirable properties, different factors such as percentage
of pectin, stevioside and sugar was evaluated and optimized by response surface methodology
(RSM). For determination ofoptimum points, two responses, viscosity and Brix were used. In the second
part of this study, the effect of temperature (4 and 25°C) on physicochemical and sensory properties
of the jam was measured every 20 days over 60-day storage.
Results: The optimized formula of reduced-calorie quince jam was obtained by pectin, stevioside and
sugar content of 0.4, 0.27 and 50%, respectively. Storage time had a significant effect to decrease
monomeric anthocyanins, total phenolic compounds, vitamin C and Brix significantly, whereas jam
water activity and pH increased. On the contrary, storage temperature did not show any significant influence
on physicochemical properties of jam.
Conclusion: Totally, the results showed that the production of low-calorie quince jam using stevioside
can be industrially applicable and recommended to people who are interested in consumption of reduced-