Optimization of ingredient levels of reduced-calorie blackberry jam using response surface methodology

Q3 Agricultural and Biological Sciences
Thuyet Nguyen Minh, Tan Huynh Manh, Tai Ngo Van
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引用次数: 3

Abstract

In a developed society, health problems such as the risk of weight gain, diabetes, and heart diseases are often associated with a high-sugar diet. Food product reform is seen as one of the tools to promote healthier eating. Calorie-reduced product processing not only targeted diabetics but now also focuseds on human health. The experiments were designed based on the response surface methodology using the three-level-three-factor Box–Behnken design with total soluble solid (TSS) (40%–50%), low methoxyl pectin (LMP) (0.1%–0.3%), and kappa-carrageenan (k-carrageenan) (0.1%–0.3%) at a constant fruit batch of 10 kg. In the evaluation of jam, the viscosity, water activity, and bioactive compounds (anthocyanin, total polyphenol, and vitamin C) were determined and optimized in order to produce reduced-calorie blackberry jam (filling type) with favorable viscosity, water activity, and bioactive compounds. The results showed that the model fit was significant (p < 0.05); a satisfactory correlation between the experimental and the predicted values was found (high coefficient of determination R2). All three factors affect the quality of the products, with sugar showing significant influence on physical characteristics, maintaining bioactive compounds and overall acceptability of the product. The overlay contour plot of quality attributes showed that the reduced-calorie blackberry jam should use 0.18% LMP , 0.22% k-carrageenan, and 45% TSS. Thus, the reduced-calorie jam produced from these optimum levels had better characteristics than the others.
用响应面法优化低热量黑莓果酱的成分含量
在发达社会,体重增加、糖尿病和心脏病等健康问题往往与高糖饮食有关。食品改革被视为促进健康饮食的手段之一。减少卡路里的产品加工不仅针对糖尿病患者,现在也关注人类健康。试验采用响应面法,采用三水平三因素Box-Behnken设计,总可溶性固形物(TSS)为40% ~ 50%,低甲氧基果胶(LMP)为0.1% ~ 0.3%,k-卡拉胶(k-卡拉胶)为0.1% ~ 0.3%,定批量为10 kg。在果酱的评价中,对粘度、水活性和生物活性成分(花青素、总多酚和维生素C)进行了测定和优化,以生产具有良好粘度、水活性和生物活性成分的低热量黑莓果酱(填充型)。结果表明,模型拟合显著(p < 0.05);实验值与预测值有较好的相关性(决定系数R2高)。这三个因素都影响产品的质量,其中糖对产品的物理特性、维持生物活性化合物和整体可接受性有显著影响。质量属性的叠加等高线图表明,低热量黑莓果酱应使用0.18% LMP、0.22% k-卡拉胶和45% TSS。因此,从这些最佳水平产生的低热量果酱比其他果酱具有更好的特性。
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来源期刊
Journal of Applied Biology and Biotechnology
Journal of Applied Biology and Biotechnology Agricultural and Biological Sciences-Food Science
CiteScore
1.80
自引率
0.00%
发文量
181
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