Optimization of the Formulation and Process of Sweet Potato Leaf Jelly by Response Surface Methodology

GAO Xueli; GU Qianqian; LI Guanghui; WANG Yonghui; HE Shenghua; HUANG Jihong; GUO Weiyun

doi:10.13386/j.issn1002-0306.2022110222

Volume 44 Issue 18

Sep. 2023

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Science and Technology of Food Industry > 2023 > 44(18): 276-282. > DOI: 10.13386/j.issn1002-0306.2022110222

GAO Xueli, GU Qianqian, LI Guanghui, et al. Optimization of the Formulation and Process of Sweet Potato Leaf Jelly by Response Surface Methodology[J]. Science and Technology of Food Industry, 2023, 44(18): 276−282. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110222.

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Optimization of the Formulation and Process of Sweet Potato Leaf Jelly by Response Surface Methodology

1.
Food and Pharmacy College, Xuchang University, Xuchang 461000, China
2.
College of Agriculture, Henan University, Zhengzhou 450000, China

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Received Date: November 20, 2022
Available Online: July 12, 2023

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Abstract

Abstract

To research the effect of sweet potato leaf extract on the comprehensive quality of starch jelly, this study investigated the impact of several factors, including sodium carbonate, white granulated sugar, sweet potato leaf extract, sweet potato starch, and steaming time, on the sensory quality and texture characteristics of sweet potato leaf jelly, which was made using sweet potato leaf and sweet potato starch as the main ingredients. Response surface optimization experiments were conducted, using elasticity as the response value, to determine the optimal formula and process parameters for sweet potato leaf jelly. The optimal formula for sweet potato leaf jelly was: Sweet potato leaf extract 40 mL/100 g, white granulated sugar 1 g/100 g, sweet potato starch 19 g/100 g, purified water 40 mL/100 g. The raw materials were thoroughly mixed and steamed for 8 minutes, and then cooled. The resulting product had a green color, uniform texture, and a unique sweet potato leaf aroma, and the elasticity was verified to be 6.19. This study would provide a technical support for expanding the application of sweet potato leaf and improving the comprehensive value of the sweet potato industry.
- sweet potato leaf,
- starch jelly,
- formula,
- process,
- response surface

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References (29)

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