Effect of Soy Protein Isolate and Methylcellulose Soaking Pretreatment on the Quality of Kiwi Crispy Tablets

In this study,soy protein isolate or methylcellulose was added as soaking pretreatment in kiwi crispy tablets production,and the oil content,smell,texture,color,moisture content and moisture activity of kiwi crispy tablets were detected in order to evaluate the effects of additives soaking pretreatment on the quality of kiwi brittle tablets. The results showed that 2% additives soaking treatment significantly lowered the oil content,hardness and moisture content of kiwi crispy tablets(P<0.05). 2% methylcellulose soaking for 30 s or 1% methylcellulose and 1% soy protein isolate compound soaking for 30 s both significantly elevated the aromatic odor value,lowered the detective odor,and elevated the brightness of kiwi crispy tablets(P<0.05). Principal component analysis(PCA)and clustering analysis were conducted to evaluate the quality of kiwi crispy tablets,and the results showed that the quality of kiwi crispy tablets that pretreated for 30 s with 1% soybean protein isolate and 1% methylcellulose or that pretreated for 30 s with 2% methylcellulose presented a better ideal quality.