Response surface optimization of pudding formulation containing fish gelatin and clove (Syzygium aromaticum) and cinnamon (Cinnamomum verum) powder: Effect on color, physicochemical, and sensory attributes of the final pudding product

Abstract

In this study, the response surface methodology (RSM) was used to optimize the pudding formulation ingredients including the fish/bovine gelatin ratio and cinnamon and clove powder and determine the color and physicochemical and sensory attributes’ change in final pudding product. Experiments were carried out based on a central composite design (CCD). The results showed that by increasing the ratio of fish gelatin to bovine gelatin (FG/BG) up to 3%, the moisture content increased slightly and then decreased significantly. Increasing the cinnamon powder to 0.5% reduced the moisture content. Increasing the FG/BG in the formulation of pudding samples reduced the protein content. The effects of cinnamon and clove powder on the protein content were increasing and decreasing, respectively. By increasing the FG/BG ratio, the samples syneresis showed a significant decrease, while the effects of cinnamon and clove powder on the syneresis were nonsignificant. As the level of cinnamon and clove powder increased, the L* value decreased. Cinnamon and clove powder had a linear effect, and the interaction of gelatins and clove powder had a significant effect on changes in redness. The effects of cinnamon and clove powder on b* value were significant. In terms of sensory evaluation, increasing the cinnamon powder concentration increased the appearance scores, while in the case of fish gelatin, this trend was downward. The linear effect of cinnamon powder on taste was significant, while other variables had no significant effect on the taste of the samples. The sample texture was significantly affected by fish gelatin and clove powder. Increasing FG/BG from 0% to 2.5% increased the texture score, but after this range, a decrease in the texture score was observed. The overall acceptance of samples was more affected by spice powder compared to gelatin. By increasing the cinnamon powder and FG/BG, the overall acceptance increased and decreased, respectively. In conclusion, the optimal FG/BG and cinnamon and clove powder were introduced 1.479%, 0.288%, and 0.619% respectively.

Evaluation of Processing Untraditional Pudding Formula Wwith Added Chia Seeds Flour

“…Furthermore, pudding texture properties are affected by starch properties, especially its content of amylose, which is considered the main factor affecting starch gel properties. Therefore, gel hardness must mainly depend on amylose (Choobkar, et al, 2022). Our presented results are in good agreement with those obtained results by Abdo Qasem, et al (2017) who reported that the texture properties showed decreases in hardness at using higher levels of okra extraction when used to fortify pudding with fiber.…”

“…The texture is an essential attribute in dairy desserts such as pudding, due to its high effect on consumer acceptance (Choobkar, et al, 2022). Hardness and springiness parameters play a vital role in the acceptability of consumers and the quality of the product (Ngamlerst, et al, 2022).…”

Determination of phenolic compounds and their antioxidant activity of Iranian Allium sativum controversum extracts and their antimicrobial properties in fresh sausages

“…Some phenolic compounds, such as sage, rosemary, thyme, hops, coriander, tea, cloves, and basil, are known to possess antimicrobial effects against foodborne pathogens (Choobkar et al, 2022 ; Pateiro et al, 2021 ). However, their antimicrobial activity may be attributed to their ability to penetrate through bacterial membranes and inhibit the functional and lipophilic properties of the cell (Calo et al, 2015 ; Kalogianni et al, 2020 ).…”

“…Also, herbal medicines have great potential in the emerging nutrition industry, because these materials are often considered foods, as well as medicines and are used in preventive and curative treatments throughout the world (Asif, 2015). Some phenolic compounds, such as sage, rosemary, thyme, hops, coriander, tea, cloves, and basil, are known to possess antimicrobial effects against foodborne pathogens (Choobkar et al, 2022;Pateiro et al, 2021). However, their antimicrobial activity may be attributed to their ability to penetrate through bacterial membranes and inhibit the functional and lipophilic properties of the cell (Calo et al, 2015;Kalogianni et al, 2020).…”

“…Although studies have been conducted on the constituents of Allium Sativum controversum (Choobkar et al, 2021;Hafeznia et al, 2018;Kurnia et al, 2021;Sebtosheikh et al, 2020), a comprehensive study on its antioxidant properties and their use in the nonfermented sausage as a natural antioxidant has not yet been conducted. Therefore, the aim of this study was to identify phenolic and antioxidant compounds and their application in the nonfermented sausage and evaluate microbial activity in sausages.…”