Formulation Optimization of Coconut Oil Complex Gel Fudge and the Effect of Storage Time on Its Textural Properties

Shumin LIU; Xiaodan CHEN; Kailin ZENG; Xiaojun HU

doi:10.13386/j.issn1002-0306.2022090144

Volume 44 Issue 13

Jun. 2023

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Science and Technology of Food Industry > 2023 > 44(13): 207-213. > DOI: 10.13386/j.issn1002-0306.2022090144

LIU Shumin, CHEN Xiaodan, ZENG Kailin, et al. Formulation Optimization of Coconut Oil Complex Gel Fudge and the Effect of Storage Time on Its Textural Properties[J]. Science and Technology of Food Industry, 2023, 44(13): 207−213. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090144.

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Formulation Optimization of Coconut Oil Complex Gel Fudge and the Effect of Storage Time on Its Textural Properties

College of Food Science and Engineering, Lingnan Normal University, Zhanjiang 524048, China

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Received Date: September 14, 2022
Available Online: May 07, 2023

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Abstract

Abstract

In order to broaden the application of coconut oil, virgin coconut oil, gelatin and pectin were used to prepare complex gel fudge. The optimal formulation of coconut oil complex gel fudge was obtained via single-factor test and orthogonal tests with sensory score as evaluation index, and the effect of storage time on the texture of gel fudge was also investigated. The results showed that the optimal technological parameters of coconut oil complex gel fudge were as follows: Coconut oil 9.44 g, total sugar 34.00 g, total gum 35.89 g, among which the mass ratio of maltose, xylitol and brown sugar was 24:5:5, the mass ratio of total sugar and total gum was 36:38, and the mass ratio of coconut oil and sugar gum was 10:74. The complex gel fudge prepared under this formula had rich coconut flavor, smooth and non-sticky, proper sweetness, and the sensory score was 84.22±1.17. Results of texture analysis showed that the hardness, gumminess and chewiness of the coconut oil complex gel fudge increased extremely significantly with the extension of storage time (P<0.01), but the elasticity did not change significantly (P>0.05). This study provides references for coconut oil utilization.
- coconut oil,
- gel fudge,
- orthogonal test,
- storage time,
- texture

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References (31)

References

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