Nasir Nor Atikah Husna Ahmad, Yuswan Mohd Hafis, Shah Nor Nadiah Abd Karim, Abd Rashed Aswir, Kadota Kazunori, Yusof Yus Aniza
Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Putra Inforport, Serdang 43400, Selangor, Malaysia.
Faculty of Applied Sciences, Universiti Teknologi MARA, Cawangan Perlis, Kampus Arau, Arau 02600, Perlis, Malaysia.
Gels. 2023 Jun 29;9(7):531. doi: 10.3390/gels9070531.
This study introduced a D-optimal design mixture to assess the physicochemical properties of a hydrocolloid-based functional food fortified with . The combination incorporated vital jelly constituents, including extract (10-15%), sweeteners (20-29%), gelling agents (k-carrageenan and locust bean gum (LBG)), and preservatives (0-0.05%). The dependent variables were pH, Total Soluble Solid (TSS) value, and moisture content (MS). By employing the D-optimal design approach, a quadratic polynomial model was developed, demonstrating strong correlations with the experimental data with coefficient determinations (R) of 0.9941, 0.9907, and 0.9989 for pH, TSS, and MS, respectively. Based on the D-optimal design, the study identified the optimum combination of significant factors with a desirability of 0.917, comprising 14.35% extract, 23.00% sucrose, 21.70% fructose, 26.00% k-carrageenan, 13.00% LBG, 1.95% CaCl, and 0% methylparaben. The percentage of residual standard error (RSE) was less than 5%, indicating the reliability of the developed model. Furthermore, color analysis revealed significant differences among the jellies ( < 0.05). HPLC analysis demonstrated that the total sugar content in the fortified jellies was 28% lower compared to commercial jelly. Meanwhile, the bitterness level according to e-tongue showed a reduction of up to 90.5% when compared to the extract. These findings provide a valuable benchmark for the development of functional food products, ensuring their quality, safety, and extended shelf-life.
本研究引入了一种D-最优设计混合物，以评估添加了……的水胶体基功能性食品的理化性质。该组合物包含重要的果冻成分，包括提取物（10 - 15%）、甜味剂（20 - 29%）、胶凝剂（κ-卡拉胶和刺槐豆胶（LBG））以及防腐剂（0 - 0.05%）。因变量为pH值、总可溶性固形物（TSS）值和水分含量（MS）。通过采用D-最优设计方法，建立了二次多项式模型，该模型与实验数据显示出强相关性，pH值、TSS值和MS的决定系数（R）分别为0.9941、0.9907和0.9989。基于D-最优设计，该研究确定了显著因素的最佳组合，可取性为0.917，包括14.35%的提取物、23.00%的蔗糖、21.70%的果糖、26.00%的κ-卡拉胶、13.00%的LBG、1.95%的氯化钙和0%的对羟基苯甲酸甲酯。残余标准误差（RSE）百分比小于5%，表明所建立模型的可靠性。此外，颜色分析显示果冻之间存在显著差异（P<0.05）。高效液相色谱分析表明，强化果冻中的总糖含量比市售果冻低28%。同时，电子舌检测的苦味水平与提取物相比降低了高达90.5%。这些发现为功能性食品的开发提供了有价值的基准，确保了其质量、安全性和延长的保质期。
