Preparation and formulation of low-calorie hot chili pepper sauce based on sugar beet molasses sweetener

Because of the high amount of waste produced by the food industry, this waste management has been considered by researchers. Molasses is a by-product of the production of crystal sugar, despite its functional and nutrient compounds, it is mostly used for livestock consumption. This study aimed to use molasses in hot chili sauce formulation as a substitute for sucrose. The sugar beet molasses replaced sucrose in hot red pepper sauce formulation after heating as zero to 3%. pH, viscosity, moisture, calories value, Microbial (Mold and yeast), were studied, and sensory evaluation was measured by the five-point hedonic method. The results showed that an increase of sucrose in formulation, pH value, calories, microbial growth population decreased (p<0.05). Increased moisture content, and a* index observed in the treatments (P<0.05), The use of molasses up to 0.5% in the treatment had very taste favorable for the assessors. The treatment's texture was affected by 1% molasses replacement. The brittleness of the treatments changed and became a pasted. The most desirable treatment was it containing 0.25 and 0.5% molasses. According to the results, when molasses using in the sauce formulation, the quality, shelf life, and nutritional value of products can be improved.