Choobkar Nasrin, Daraei Garmakhany Amir, Aghajani Abdolraza R, Ataee Maryam
Department of Fisheries Faculty of Agriculture Kermanshah Branch Islamic Azad University Kermanshah Iran.
Department of Food Science and Technology Toyserkan Faculty of Engineering and Natural Resources Bu-Ali Sina University Hamedan Iran.
Food Sci Nutr. 2022 Feb 26;10(4):1257-1274. doi: 10.1002/fsn3.2761. eCollection 2022 Apr.
In this study, the response surface methodology (RSM) was used to optimize the pudding formulation ingredients including the fish/bovine gelatin ratio and cinnamon and clove powder and determine the color and physicochemical and sensory attributes' change in final pudding product. Experiments were carried out based on a central composite design (CCD). The results showed that by increasing the ratio of fish gelatin to bovine gelatin (FG/BG) up to 3%, the moisture content increased slightly and then decreased significantly. Increasing the cinnamon powder to 0.5% reduced the moisture content. Increasing the FG/BG in the formulation of pudding samples reduced the protein content. The effects of cinnamon and clove powder on the protein content were increasing and decreasing, respectively. By increasing the FG/BG ratio, the samples syneresis showed a significant decrease, while the effects of cinnamon and clove powder on the syneresis were nonsignificant. As the level of cinnamon and clove powder increased, the L value decreased. Cinnamon and clove powder had a linear effect, and the interaction of gelatins and clove powder had a significant effect on changes in redness. The effects of cinnamon and clove powder on b value were significant. In terms of sensory evaluation, increasing the cinnamon powder concentration increased the appearance scores, while in the case of fish gelatin, this trend was downward. The linear effect of cinnamon powder on taste was significant, while other variables had no significant effect on the taste of the samples. The sample texture was significantly affected by fish gelatin and clove powder. Increasing FG/BG from 0% to 2.5% increased the texture score, but after this range, a decrease in the texture score was observed. The overall acceptance of samples was more affected by spice powder compared to gelatin. By increasing the cinnamon powder and FG/BG, the overall acceptance increased and decreased, respectively. In conclusion, the optimal FG/BG and cinnamon and clove powder were introduced 1.479%, 0.288%, and 0.619% respectively.
在本研究中，采用响应面法（RSM）优化布丁配方成分，包括鱼胶/牛胶比例以及肉桂粉和丁香粉，并确定最终布丁产品的颜色、理化性质和感官属性变化。实验基于中心复合设计（CCD）进行。结果表明，将鱼胶与牛胶的比例（FG/BG）提高至3%时，水分含量略有增加，随后显著下降。肉桂粉增加至0.5%会降低水分含量。布丁样品配方中FG/BG的增加会降低蛋白质含量。肉桂粉和丁香粉对蛋白质含量的影响分别是增加和降低。随着FG/BG比例的增加，样品的析水现象显著减少，而肉桂粉和丁香粉对析水的影响不显著。随着肉桂粉和丁香粉含量的增加，L值降低。肉桂粉和丁香粉有线性效应，明胶与丁香粉的相互作用对红色度变化有显著影响。肉桂粉和丁香粉对b值有显著影响。在感官评价方面，肉桂粉浓度的增加提高了外观评分，而对于鱼胶而言，这种趋势是下降的。肉桂粉对口感的线性效应显著，而其他变量对样品口感无显著影响。样品质地受鱼胶和丁香粉的显著影响。将FG/BG从0%提高到2.5%会提高质地评分，但在此范围之后，质地评分会下降。与明胶相比，样品的总体接受度受香料粉的影响更大。随着肉桂粉和FG/BG的增加，总体接受度分别增加和降低。总之，分别引入了最佳的FG/BG以及肉桂粉和丁香粉，比例分别为1.479%、0.288%和0.619%。
