Currently, the consumers have become more health-conscious and the request for functional foods, for example, probiotic or sugarfree products is raising day by day. This influences the confectionery industry to improve its products by incorporating components and technologies, which can meet the demands of most consumers (Alkhatib et al., 2017;Granato et al., 2020). Confectioneries (e.g., chewing gum, candy, etc.) are food matrices which, by virtue of their popularity among customers, are proper for the incorporation of bio-functional elements, for example, bioactive carotenoids, vitamins, antioxidants, probiotics microorganisms, and natural sugar substitutes (Miranda et al., 2020;Sessler et al., 2013). The inordinate use of sugar-containing products enhances energy intake which, in turn, may cause chronic diseases (De Ruyter et al., 2012;Konar et al., 2018). Therefore, the confectionery market is undergoing dynamic variations over the last few decades, inspired by elevated demands for healthy, particularly low-sugar or sugar-free food products.Masghati, as a traditional Iranian confection, comprises sugar (about 25%) as one of the basic components, which collaborates in the preservation of the moisture content, prolonged freshness,