Research Article | OPEN ACCESS
Optimization of Konjac Gel Texture Prepared with-κ-carrageenan and Sweeteners and their Applications in Orange Jelly
Adisak Akesowan and Anchan Choonhahirun
Department of Food Science and Technology, School of Science and Technology,
University of the Thai Chamber of Commerce, Bangkok 10400, Thailand
Advance Journal of Food Science and Technology 2014 8:961-967
Received: March 14, 2014 | Accepted: April 15, 2014 | Published: August 10, 2014
Abstract
This study investigated the effects of konjac proportion in 1% konjac/κ-carrageenan blend (25:75-50:50) and sweetener concentration (sucrose and xylitol at 2-20% and erythritol-sucralose at 0.25-2.5%) 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/κ-carrageenan n blend. Quadratic effect of konjac/κ-carrageenan 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 erythritol-sucralose 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/κ-carrageenan (39.56:60.44) with 9.58% sucrose, 1% konjac/κ-carrageenan (39.87:60.13) with 2% xylitol and 1% konjac/κ-carrageenan (38.18:61.82) with 0.94% erythritol-sucralose. 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 erythritol-sucralose 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 erythritol-sucralose and xylitol, respectively.
Keywords:
Biopolymers, gel formation, konjac, response surface methodology, sugar substitutes,
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Competing interests
The authors have no competing interests.
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This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
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