Resumen
- Response surface methodology (Box-Behnken design) was applied to assess and model effects of 3factors, sweetener, low methoxyl pectin, and calcium content (each at 3 levels), on the overall acceptability of ablackberry (Rubus irasuensis Liebm.) jelly, as determined by 100 consumers. Jelly was produced using clarified juice,obtained from a cross-flow microfiltration process. Results showed that the model fit was significant, and there wassatisfactory correlation between actual and fitted values (R2= 0.925 and adjusted R2= 0.791). The model presentedno significant lack of fit (P = 0.096). Sweetener level had a significant effect on overall acceptability (P ≤ 0.05), butlow methoxyl pectin and calcium levels did not. The statistical model was further used to optimize the factor levelsfor highest acceptability, in order to obtain a jelly that provided less than 8 calories per serving, making it possibleto label the product as “low calorie.” The product is a good alternative for consumers who wish to diminish sucroseintake.