Optimization of the lowcalorie and prebiotic carrot jam

In recent years, due to consumer interest in natural, low sugar, functional and high nutritional products, so researchers in the food industry are focused on the food redesign. Studies have reported the health promoting of Stevia and prebiotic compounds which are well known as beneficial agents. The aim of this study wasto optimize the production of low-calorie and prebiotic carrot jam. For this purpose the three independents variable including Steviain three levels (0.05, 0.15,0.25)%, sugar in three levels (35,45 and 55)%, Inulin in three levels (2, 3 and 4) and pectin is at fixed level in 0.5% were studied. Treatments in the response surface methodology (RSM) were analyzed. Chemical properties includingpH, acidity, moisture, final brix in carrot jam were evaluated by Iranian national standard methods after 1 week from the date of production.The sensory evaluation was performed by 10 judges using 5-point hedonic scale to evaluatecolor, taste, acceptability, flavor, texture, spreadibility.Optimal and control sample were produced and studied in chemical, sensorial and microbiological properties during 1 (0, 7, 14, 21, 28 day) month. The results showed that the optimal sample, contain 48.95%sugar, 0.05% stevia and 2% Inulin. Sensory evaluation showed no significant difference between the optimal and control sample. Enumeration of microorganism in control and optimized samples during storage time indicated no mold and yeast. Optimal sample is the best formula from nutrition point of view and are considered as a functional food. This formulawith a reduction of more than 50% in sugar formulations and contain 2%prebiotic compound can have a positive impact on the health of consumer.