A Study of the Feasibility of Substituting Ketchup Sauce Sugar with Stevia & Maltitol

  Ketchup sauce is a popular product and it seems necessary to improve its nutritional value by decreasing the sugar contained in it. This research studies the different portions of Stevia & Maltitol as sugar alternatives to be used in Ketchup sauce formulation. This research investigates the impact of using Stevia & Maltitol as sugar alternatives on the physical , chemical, rheological & sensory properties of Ketchup sauce samples with the substitution ratio of 50, 75 and 100%. The statistical analysis revealed that augmentation of sugar substitution results in the significant reduction of total sugar and brix (p<0.05). Synersis and pH samples revealed no significant difference (p>0.05). With the increasing of sugar substitution ratio, the amount of ash increased and the dry matter decreased (p<0.05). The results of color evaluation proved that with the Maltitol ratio higher than that of Stevia, the color quality showed an improvement and was closer in quality to the control sample, which contained sugar. No significant difference was revealed in the sensory characteristics resulted from most of these factors (p>0.05). The viscoelastic testing revealed viscoelastic solidity behavior in the samples. The flow measurements proved that the samples had pseudoplastic behavior and yield stress. When Maltitol was higher in ratio compared with Stevia, the rheological characteristics were closer to those of the control sample, which contained sugar. The study results revealed that sugar substitution for 75% with the Stevia-Maltitol ratio of 25% to 50% retains the propr quality of ketchup sauce