Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, cilt.19, sa.1, ss.696-724, 2025 (SCI-Expanded)
Response surface methodology (RSM) was used to optimize the reduced calorie kiwi jam production under the effect of the independent variables including apple juice (X-1), stevia (X-2), and low methoxyl pectin (LMP) (X-3). The effect of these independent variables on physicochemical properties (brix, total acidity, pH), color values, total phenolic content (TPC), total antioxidant capacity (TAC), sugar profile, 5-Hydroxymethylfurfural (HMF) content, textural properties and sensorial acceptability of jam samples studied using Box-Behnken Design. Additionally the bioaccessibility of TPC and TAC for kiwi fruit and jam products was evaluated using standardized in vitro digestion model. Jam processing led to a significant reduction in TPC (51.38%-79.92%), and TAC for DPPH (85.59-96.97%), CUPRAC (60.10-82.79%), and FRAP (78.50-95.59) (p < 0.05). The TPC of all jam samples increased significantly, ranging from 1.14 to 2.67 times higher after in vitro digestion (p < 0.05), despite the total antioxidant capacity (TAC) showing variable results. The results also indicated that the addition of apple juice and stevia significantly enhanced the bioaccessibility of phenolic compounds (p < 0.05). The relationship between the responses (including brix, total acidity, pH, L*, a*, and b* values, firmness, stickiness, viscosity index, HMF, sucrose, TPC, CUPRAC, FRAP, and overall acceptability) and the variables was most accurately described using quadratic, reduced quadratic, and reduced cubic models with high R-2 values, as determined by RSM. The optimal condition for all responses with composite desirability of 0.877 was: 398.5 g of apple juice, 20.2 g of stevia, and 0.45 g of LMP. This study provides valuable insights into the formulation of healthier, low-calorie kiwi jams with enhanced nutritional and sensory properties, offering a promising approach for the food industry.