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Akesowan, A. (2010) Optimization of ingredients for the manufacture of sugarfree konjac jelly drinks by response surface methodology. Australian Journal of Basic and Applied Sciences, 4 (8). pp. 3546-3552.

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Abstract

A central composite rotatable design was applied to evaluate the effect of erythritolsucralose and citric acid on sensory evaluation of sugarfree konjac jelly drinks. The results showed that sensory scores for color, taste, texture and overall liking ranged from 5.54 to 6.35, 5.54 to 6.82, 5.32 to 6.89 and 5.62 to 6.86, respectively. Response surface analysis revealed that quadratic models for taste, texture and overall liking satisfactorily described sensory acceptance of the products with coefficients of determination or R2values of 0.9178, 0.9298 and 0.9370, respectively. The contour plots showed that all sensory attributes were strongly influenced by erythritolsucralose. Numerical optimization determined the optimum condition for production of sugarfree konjac jelly drinks based on maximum sensory attributes was achieved at 4% erythritolsucralose and 0.25% citric acid.

Item Type: Article
Uncontrolled Keywords: Erythritolsucralose; Konjac flour; Lowcalorie food; Lowcalorie sweetener; Response surface methodology
Subjects: Science and Technology > Food Science and Technology
Divisions: Research Center > Research Support Office
Depositing User: Miss Niramol Sudkhanung
Date Deposited: 17 Nov 2016 03:17
Last Modified: 17 Nov 2016 03:17
URI: http://eprints.utcc.ac.th/id/eprint/5804

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