Optimization of ingredient levels of reduced-calorie blackberry jam using response surface methodology

Abstract

In a developed society, health problems such as the risk of weight gain, diabetes, and heart diseases are often associated with a high-sugar diet. Food product reform is seen as one of the tools to promote healthier eating. Calorie-reduced product processing not only targeted diabetics but now also focuseds on human health. The experiments were designed based on the response surface methodology using the three-level-three-factor Box-Behnken design with total soluble solid (TSS) (40%-50%), low methoxyl pectin (LMP) (0.1%-0.3%), and kappa-carrageenan (k-carrageenan) (0.1%-0.3%) at a constant fruit batch of 10 kg. In the evaluation of jam, the viscosity, water activity, and bioactive compounds (anthocyanin, total polyphenol, and vitamin C) were determined and optimized in order to produce reduced-calorie blackberry jam (filling type) with favorable viscosity, water activity, and bioactive compounds. The results showed that the model fit was significant (p < 0.05); a satisfactory correlation between the experimental and the predicted values was found (high coefficient of determination R 2 ). All three factors affect the quality of the products, with sugar showing significant influence on physical characteristics, maintaining bioactive compounds and overall acceptability of the product. The overlay contour plot of quality attributes showed that the reduced-calorie blackberry jam should use 0.18% LMP , 0.22% k-carrageenan, and 45% TSS. Thus, the reduced-calorie jam produced from these optimum levels had better characteristics than the others.

Quality improvement of noodles fortified with moringa leaf powder, konjac glucomannan, and acetylated starch

“…Aliment.,22(4),[467][468][469][470][471][472][473][474][475][476] The model representing the relationship between the response and the factors was developed using the coefficients from the analysis of variance by STAT-GRAPHIC Centurion XV software. The full quadratic polynomial model (Equation 1) was chosen as the most suitable model to demonstrate the effect of a factor and the interaction of factors on the responses (Thuy et al, 2022).…”

Optimization of the osmotic dehydration process for improving the quality of vacuum-fried “Vinh Chau” shallots at the pilot stage

“…One of the primary advantages of response surface methodology (RSM) is that a large amount of information is obtained from a limited number of experiments. Various studies have applied the Box-Behnken model as one of the model designs of RSM to determine the optimal value of different processing methods (Thuy et al, 2021b;Thuy et al, 2022a;Thuy et al, 2022b;Van Tai et al, 2021). Therefore, the study was conducted to determine the optimum parameters for the osmotic dehydration of raw materials to produce vacuumfried shallot products with a high-content biological compound.…”