Optimization of the Formulation of Low-sugar Compound Jelly of <i>Phyllanthus emblica</i> L. and Passion Fruit by Response Surface Methodology

CHEN Meihua; LIAO Xinglian; NIU Gaigai; LAN Weibing; PANG Tingcai

doi:10.13386/j.issn1002-0306.2023080210

Volume 45 Issue 13

Jun. 2024

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Science and Technology of Food Industry > 2024 > 45(13): 195-203. > DOI: 10.13386/j.issn1002-0306.2023080210

CHEN Meihua, LIAO Xinglian, NIU Gaigai, et al. Optimization of the Formulation of Low-sugar Compound Jelly of Phyllanthus emblica L. and Passion Fruit by Response Surface Methodology[J]. Science and Technology of Food Industry, 2024, 45(13): 195−203. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080210.

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Optimization of the Formulation of Low-sugar Compound Jelly of Phyllanthus emblica L. and Passion Fruit by Response Surface Methodology

College of Food Engineering, Beibu Gulf University, Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, Qinzhou Key Laboratory of Food Flavor Analysis and Control, Qinzhou 535011, China

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Received Date: August 20, 2023
Available Online: May 06, 2024

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Abstract

Abstract

In order to increase the kinds of jelly and improve the added value of Phyllanthus emblica L. and passion fruit, using P. emblica L. and passion fruit as main raw materials, sensory score, color and texture properties as indicators, the effects of the added amount of passion fruit juice, compound gum and erythritol on the quality of the compound jelly of P. emblica L. and passion fruit were explored by single factor experiments. On this basis, taking sensory score as the response value, the formulation of the compound jelly of P. emblica L. and passion fruit was optimized by response surface methodology. The results showed that the best formulation of the compound jelly of P. emblica L. and passion fruit was as follows: The added amount of passion fruit juice was 19%, the added amount of compound gum was 2.0% (the mass ratio of curdlan gum, konjac gum and xanthan gum was 30:3:7), and the added amount of erythritol was 26.8%. The compound jelly prepared under these conditions was orange in color, lustrous, delicate in taste, with the characteristic flavors of P. emblica L. and passion fruit being outstanding and harmonious. It tasted sweet and sour, with long sweet aftertaste, and the hardness, elasticity and chewiness were moderate. Its overall acceptability was very good, and its sensory score was 8.65 points. This study could provide a reference for the development of low-sugar compound jelly of P. emblica L. and passion fruit without adding flavor, pigment and sucrose.
- Phyllanthus emblica L.,
- passion fruit,
- jelly,
- curdlan gum,
- erythritol,
- response surface methodology,
- formulation

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