Bikila Adugna Mosissa, Tola Yetenayet Bekele, Esho Tarekegn Berhanu, Forsido Sirawdink Fikreyesus
Department of Post-Harvest Management, College of Agriculture and Veterinary Medicine, Jimma University, P. O. Box 307, Jimma, Ethiopia.
Department of Food Science and Nutrition, Faculty of Agriculture, Wollega University, P. O. Box 38, Shambu, Ethiopia.
Heliyon. 2022 Sep 18;8(9):e10700. doi: 10.1016/j.heliyon.2022.e10700. eCollection 2022 Sep.
The study investigated the potential of anchote () tuber powder as a substitute to commercial pectin. Mixture D-optimal design was used to generate 14 experimental runs using ranges: strawberry fruit (45-55%), sugar (43-53%), and anchote powder (0.75-1.75%). The effect of anchote powder on physicochemical and textural qualities of the jams was evaluated. The parameters measured include: moisture content (30.7-32.8%), total soluble solid (50.7-65.4 ºBrix), water activity (0.73-0.80), pH (2.93-3.13), titratable acidity (0.58-0.72%), gel strength (326.39-440.37 g mm), hardness (26.36-35.09 g), cohesiveness (0.89-0.94), energy of penetration (418.72-489.51 g s), adhesiveness (-25.38 to -103.79 g s) and stickiness (-13.78 to -29.22 g). The jam formulation J (50% strawberry, 48.2% sugar, 1.33% anchote) was best performing. Numerical optimization showed the best combination of parameters at 52.4% strawberry, 46.0% sugar, 1.07% anchote. The jam formulated with anchote powder was comparable with the jam made using pectin.
该研究调查了非洲竹芋（）块茎粉作为商业果胶替代品的潜力。采用混合物D - 最优设计，使用以下范围生成14次实验运行：草莓果实（45 - 55%）、糖（43 - 53%）和非洲竹芋粉（0.75 - 1.75%）。评估了非洲竹芋粉对果酱理化和质地品质的影响。测量的参数包括：水分含量（30.7 - 32.8%）、总可溶性固形物（50.7 - 65.4°Brix）、水分活度（0.73 - 0.80）、pH值（2.93 - 3.13）、可滴定酸度（0.58 - 0.72%）、凝胶强度（326.39 - 440.37 g·mm）、硬度（26.36 - 35.09 g）、内聚性（0.89 - 0.94）、穿透能量（418.72 - 489.51 g·s）、粘附性（-25.38至-103.79 g·s）和粘性（-13.78至-29.22 g）。果酱配方J（50%草莓、48.2%糖、1.33%非洲竹芋）表现最佳。数值优化显示，参数的最佳组合为52.4%草莓、46.0%糖、1.07%非洲竹芋。用非洲竹芋粉配制的果酱与使用果胶制成的果酱相当。
