Improving the Quality of Frozen Purple Sweet Potato Ball with Chinese Yam by Factor Analysis and Box-Behnken Response Surface

WANG Ronglin; XIE Linmei; LV Feng

doi:10.13386/j.issn1002-0306.2020030258

Volume 42 Issue 2

Jan. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(2): 146-153,160. > DOI: 10.13386/j.issn1002-0306.2020030258

WANG Ronglin, XIE Linmei, LV Feng. Improving the Quality of Frozen Purple Sweet Potato Ball with Chinese Yam by Factor Analysis and Box-Behnken Response Surface[J]. Science and Technology of Food Industry, 2021, 42(2): 146-153,160. DOI: 10.13386/j.issn1002-0306.2020030258

Citation:

PDF (1620 KB)

Improving the Quality of Frozen Purple Sweet Potato Ball with Chinese Yam by Factor Analysis and Box-Behnken Response Surface

College of Food Science, Fujian Agriculture and Foresty University, Fuzhou 350002, China

More Information

Received Date: March 19, 2020
Available Online: January 20, 2021

Graphical Abstract

Abstract

Abstract

In this study,based on TPA texture determination and sensory evaluation,the technological formula of the frozen purple sweet potato balls’ outer epidermis was exploration by single factor experiments. Furthermore,through the factor analysis and the response surface methodology,the key process formula was optimized to improve the quality of frozen purple sweet potato ball with Chinese yam. The results showed that the optimum key process formula of the frozen purple sweet potato balls’ outer epidermis were as follows:Purple sweet potato 52%,wheat starch 5%,baking powder 0.16%;combine with sugar 10%,oil 4%. The frozen purple sweet potato ball was made with the above formula had excellent in quality,and the standardized scores was 0.778,with a sensory scores of 49,average hardness of 866.36 g,elasticity of 0.66 and mastication of 144.83 g.
- frozen purple sweet potato ball with Chinese yam,
- quality,
- factor analysis,
- response surface,
- technological formula optimization

FullText(HTML)

References (31)

References

[1]	徐梦瑶,赵祥颖,张立鹤,等. 甘薯的营养价值及保健作用[J]. 中国果菜,2017(5):17-21.
[2]	陈惠,蔡文华,张春桂. 福建省甘薯气候-土壤生产力与粮食安全对策[J]. 气象科技,2006(6):711-714.
[3]	周良斌. 紫薯的药理作用与栽培[J]. 福建农业,2015(7):79-80.
[4]	陈思静. 复合紫薯脆片工艺优化及货架期预测[D]. 长沙:湖南农业大学,2016.
[5]	张怡,边皎君. 紫薯饼干的研制[J]. 现代食品,2016(18):98-101.
[6]	任彦莲,陈芦根. 紫薯深加工产品开发研究进展[J]. 农业科技通讯,2019(12):9-11.
[7]	赵晋晋. 怀山全粉理化特性及怀山-小麦复合粉面条配方优化研究[D]. 福州:福建农林大学,2014.
[8]	钱文文,辛宝,史传道,等. 药食两用型植物山药中多糖的保健功效[J]. 长江蔬菜,2016(18):45-47.
[9]	郑棉文,王锋,苏小军,等. 紫淮山的营养价值及加工研究进展[J]. 食品研究与开发,2018,39(1):210-214.
[10]	刘丽旋,林毅雄,段起,等. 淮山的功能特性与加工技术研究进展[J]. 生物技术进展,2013,3(6):443-447.
[11]	胡月芳. 淮山多糖超声辅助提取及清除超氧阴离子自由基的作用[J]. 江苏农业科学,2017,45(4):144-146.
[12]	Wang X,Zhang Z F,Zheng G H,et al. Attenuation of hepatic steatosis by purple sweet potato colour is associated with blocking Src/ERK/C/EBPβ signalling in high-fat-diet-treated mice[J]. Applied Physiology,Nutrition,and Metabolism,2017,42(10):1082-1091.
[13]	Zhang Z C,Wang H B,Zhou Q,et al. Screening of effective xanthine oxidase inhibitors in dietary anthocyanins from purple sweet potato(Ipomoea batatas L. Cultivar Eshu No.8)and deciphering of the underlying mechanisms in vitro[J]. Journal of Functional Foods,2017,36:102-111.
[14]	章萍萍. 紫薯花青素的提取、纯化及其抗氧化和益生元活性研究[D]. 合肥:合肥工业大学,2017.
[15]	Li C,Lu Y,Chen X Y,et al. Analysis of the N-Glycoforms and immunoactivity of Chinese Yam(Dioscorea opposita Thunb)glycoprotein 30CYGP[J]. Journal of Proteome Research,2020,19(1):28-35.
[16]	Niu X F,He Z H,Li W F,et al. Immunomodulatory activity of the glycoprotein isolated from the Chinese yam(Dioscorea opposita Thunb)[J]. Phytotherapy Research,2017,31(10):1557-1563.
[17]	Zhang L,Zhao L,Bian X,et al. Characterization and comparative study of starches from seven purple sweet potatoes[J]. Food Hydrocolloids,2018,80:168-176.
[18]	王明爽,孙海涛,李明,等. 红薯鸡肉丸的配方研究[J]. 肉类工业,2019,(1):25-28.
[19]	范会平,李菲菲,郭子健,等. 调理甘薯球的开发[J]. 粮食与饲料工业,2017,(9):19-23.
[20]	郝志阔,吴耀华,郑海云,等. 紫薯墨鱼丸制作工艺研究[J]. 美食研究,2018,35(2):44-47.
[21]	王岩. 紫薯鲐鱼鱼丸的制作[J]. 肉类工业,2015,(12):10-11.
[22]	叶晓枫,韩永斌,赵黎平,等. 冻融循环下冷冻非发酵面团品质的变化及机理[J]. 农业工程学报,2013,29(21):271-278.
[23]	Li S,An Y,Fu W,et al. Changes in anthocyanins and volatile components of purple sweet potato fermented alcoholic beverage during aging[J]. Food Research International,2017,100(2):235.
[24]	张首玉,胡二坤. 不同配方对猪肉水汆丸子品质的影响[J]. 食品研究与开发,2014,35(14):66-69.
[25]	周杨. 麻糬评价体系和抗老化技术的研究[D]. 广州:华南理工大学,2014:10-15.
[26]	张玉彬,沈光祖,潘建英,等. Lab色度系统与人眼视觉感受在黑白度评价中的异同[J]. 环境与职业医学,2006,6(4).
[27]	解素雯. 基于主成分分析与因子分析数学模型的应用研究[D]. 淄博:山东理工大学,2016:27-34.
[28]	周显青,夏稳稳,张玉荣. 我国糯米粉加工及其质量控制技术现状与展望[J]. 粮油食品科技,2013,21(3):1-6.
[29]	孟阳,于丽娟,任运宏. 面包保湿剂的研制[J]. 粮油食品科技,1999(6):32.
[30]	程晨,黄凤洪,黄庆德,等. 脂质伴随物对多不饱和脂肪酸乳液稳定性的影响研究进展[J]. 中国油料作物学报,2019,41(5):816-824.
[31]	贾喜午,周坚,吕庆云,等. 基于主成分分析法的复合营养米评价模型的建立[J]. 中国粮油学报,2015,30(7):123-127.

Supplements (0)

Cited By

Cited by

Periodical cited type(2)

1.	李杨，杨燕，王振南，吕慎金. 乳酸菌在畜禽营养与饲料中的应用. 饲料工业. 2024(05): 16-22 .
2.	任青霞，户行宇，张敏，周增佳，杨贞耐. 植物乳杆菌NMGL2的安全性评价及其产细菌素发酵条件优化. 中国食品学报. 2024(09): 184-193 .