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Advances in Food Science and Engineering
AFSE > Volume 3, Number 2, June 2019

Optimization of Low-Sugar Polygonatum Jam Production Process by Response Surface Methodology

Download PDF  (976.2 KB)PP. 9-18,  Pub. Date:April 17, 2019
DOI: 10.22606/afse.2019.32001

Author(s)
Hua Feng, Jinli Zhang, Haoyuan Wu, Peng Wu, Xiangyang Li
Affiliation(s)
Key Laboratory of Food Processing Technology and Quality Control in Shandong Province; College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, China
Key Laboratory of Food Processing Technology and Quality Control in Shandong Province; College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, China
Key Laboratory of Food Processing Technology and Quality Control in Shandong Province; College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, China
Key Laboratory of Food Processing Technology and Quality Control in Shandong Province; College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, China
Key Laboratory of Food Processing Technology and Quality Control in Shandong Province; College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, China
Abstract
Polygonatum jam was used as the main raw material in this experiment, on the basis of the single-factor experiment, the interaction of xylitol, citric acid, CaCl2, low-methoxy pectin was investigated according to Box-Benhnken design. The sensory score and textural properties were used as the indicators to determine the optimum parameters of the low-sugar polygonatum jam. The results showed that the ideal parameters to product low-sugar polygonatum jam were as follows: xylitol 9.28%, citric acid 0.05%, CaCl2 0.51%, and low-methoxy pectin 1.02%. The sensory index of verification experiment was 95.7 which was basically consistent with the theoretical value 95.1.
Keywords
Low-sugar, polygonatum, textural properties, response surface methodology
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