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Title: Optimization of konjac gel texture prepared withκcarrageenan and sweeteners and their applications in orange jelly
Authors: Akesowan, Adisak 
Choonhahirun, Anchan 
Keywords: Biopolymers;Gel formation;Konjac;Response surface methodology;Sugar substitutes
Issue Date: 2014
Publisher: Scopus
University of the Thai Chamber of Commerce
Source: Adisak Akesowan, Anchan Choonhahirun (2014) Optimization of konjac gel texture prepared withκcarrageenan and sweeteners and their applications in orange jelly. Advance Journal of Food Science and Technology Vol.6 No.8, 961-967.
Abstract: This study investigated the effects of konjac proportion in 1% konjac/κcarrageenan blend (25:7550: 50) and sweetener concentration (sucrose and xylitol at 220%and erythritolsucralose at 0.252.5%) on gel strength of konjac gels using Response Surface Methodology (RSM). The statistical analysis revealed that all models of konjac gels with sweeteners were effective and adequate fitted. The most variable affecting gel strength was konjac/κcarrageenan n blend. Quadratic effect ofkonjac/κcarrageenan blend was more profound (p<0.001) on konjac gels with each sweetener. The variation of xylitol and sucrose had a linear effect (p<0.001) and a quadratic effect (p<0.05) on gel strength, respectively, while an increase in erythritolsucralose had no significant effect. Also, the interaction between the two variables had no significant effect on gel strength. The optimal conditions for the highest gel strength were 1% konjac/κcarrageenan (39.56:60.44) with 9.58% sucrose, 1% konjac/κcarrageenan (39.87:60.13) with 2% xylitol and 1% konjac/κcarrageenan (38.18:61.82) with 0.94% erythritolsucralose.Orange konjac jellies made with three optimal conditions showed no significant differences in appearance and color. Most panelists preferred sweet and texture of the jelly with erythritolsucralosethan that with xylitol. Nevertheless, the jelly with sucrose significantly received the most scores of sweet and overall acceptance. The appropriate level of texture and sweet was evident on the jelly with sucrose, followed by that with erythritolsucralose and xylitol, respectively.
Rights: This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
Appears in Collections:RSO: Journal Articles

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