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

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.