Optimization of Dietary Gaz Formulation Containing SteviosideIsomalt Sweeteners and Corchorus olitorius L. by Response Surface Methodology

Sativoside is a non-calorie sweetener and 300 times sweeter than sucrose, which has many nutritional and medicinal properties, and unlike artificial sweeteners no observed adverse effect on consumer health. This study aimed to reduce the used sucrose in Gaz preparation and produced a high nutritional product by using Corchorus Olitorius as a rich source of potassium, iron, copper, manganese, zinc and high energy levels. The effects of different levels of sucrose replacement with stevioside-isomalt (0-100%), levels of Corchorus olitorius (0-1%) and cooking temperature (70-90 °C) on the density and hardness of Gaz and consequently, in the 45-day period tests, the optimal sample with control in terms of density and textural properties (hardness, adhesion, cohesiveness, springiness, gumminess and chewiness) were investigated. Formulation optimization of enriched dietary Gaz was performed by response surface methodology (RSM) in the form of a central composite design with six central points and two replications (α=2) in other points. In optimum condition, the results of physicochemical and textural properties were analyzed by SPSS software. The density of the treatments with increasing the percentage of sucrose replacement with stevioside-isomalt, decreased and increased at low and high cooking temperatures, respectively. An increase in density was observed in high amounts of Corchorus olitorius. The use of high amounts of stevioside-isomalt and Corchorus olitorius reduced the Gaz hardness. The optimal formula of Gaz was introduced including 42% sucrose replacement with stevioside-isomalt, 0.18% Corchorus Olitorius and cooking temperature of 87°C. Based on the results, the qualitative characteristics of diet Gaz containing Corchorus Olitorius were significantly improved in terms of protein, fat, and iron content (P< 0.05).