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|Title:||Optimization of ingredients for the manufacture of sugarfree konjac jelly drinks by response surface methodology||Authors:||Akesowan, A.||Keywords:||Erythritolsucralose;Konjac flour;Lowcalorie food;Lowcaloriesweetener;Response surface methodology||Issue Date:||2010||Publisher:||Scopus
University of the Thai Chamber of Commerce
|Source:||A. Akesowan (2010) Optimization of ingredients for the manufacture of sugarfree konjac jelly drinks by response surface methodology. Australian Journal of Basic and Applied Sciences Vol.4 No.8, 3546-3552.||Abstract:||A central composite rotatable design was applied to evaluate the effect of erythritolsucralose and citric acid on sensory evaluation of sugarfree konjac jelly drinks. The results showed that sensory scores for color, taste, texture and overall liking ranged from 5.54 to 6.35, 5.54 to 6.82, 5.32 to 6.89 and 5.62 to 6.86, respectively. Response surface analysis revealed thatquadratic models for taste, texture and overall liking satisfactorily described sensory acceptance of the products with coefficients of determination or R2valuesof 0.9178, 0.9298 and 0.9370, respectively. The contour plots showed that all sensory attributes were strongly influenced by erythritolsucralose. Numerical optimization determined the optimum condition for production ofsugarfree konjac jelly drinks based on maximum sensory attributes was achieved at 4% erythritolsucraloseand 0.25% citric acid.||URI:||https://scholar.utcc.ac.th/handle/6626976254/3599||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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