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Akesowan, Adisak and Choonhahirun, Anchan (2014) Optimization of konjac gel texture prepared withκcarrageenan and sweeteners and their applications in orange jelly. Advance Journal of Food Science and Technology, 6 (8). pp. 961-967.


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This study investigated the effects of konjac proportion in 1% konjac/κcarrageenan blend (25:7550: 50) and sweetener concentration (sucrose and xylitol at 220% and erythritolsucralose at 0.252.5%) on gel strength of konjac gels using Response Surface Methodology (RSM). The statistical analysis revealed that all models of konjac gels with sweeteners were effective and adequate fitted. The most variable affecting gel strength was konjac/κcarrageenan n blend. Quadratic effect of konjac/κcarrageenan blend was more profound (p<0.001) on konjac gels with each sweetener. The variation of xylitol and sucrose had a linear effect (p<0.001) and a quadratic effect (p<0.05) on gel strength, respectively, while an increase in erythritolsucralose had no significant effect. Also, the interaction between the two variables had no significant effect on gel strength. The optimal conditions for the highest gel strength were 1% konjac/κcarrageenan (39.56:60.44) with 9.58% sucrose, 1% konjac/κcarrageenan (39.87:60.13) with 2% xylitol and 1% konjac/κcarrageenan (38.18:61.82) with 0.94% erythritolsucralose.Orange konjac jellies made with three optimal conditions showed no significant differences in appearance and color. Most panelists preferred sweet and texture of the jelly with erythritolsucralose than that with xylitol. Nevertheless, the jelly with sucrose significantly received the most scores of sweet and overall acceptance. The appropriate level of texture and sweet was evident on the jelly with sucrose, followed by that with erythritolsucralose and xylitol, respectively.

Item Type: Article
Uncontrolled Keywords: Biopolymers; Gel formation; Konjac; Response surface methodology; Sugar substitutes
Subjects: Science and Technology > Food Science and Technology
Divisions: Research Center > Research Support Office
Depositing User: Miss Niramol Sudkhanung
Date Deposited: 17 Jun 2016 09:47
Last Modified: 17 Jun 2016 09:47
URI: http://eprints.utcc.ac.th/id/eprint/5646

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