Formulation Optimization of Coconut Oil Complex Gel Fudge and the Effect of Storage Time on Its Textural Properties
In order to broaden the application of coconut oil, virgin coconut oil, gelatin and pectin were used to prepare complex gel fudge. The optimal formulation of coconut oil complex gel fudge was obtained via single-factor test and orthogonal tests with sensory score as evaluation index, and the effect...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-07-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022090144 |
| _version_ | 1797737821835886592 |
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| author | Shumin LIU Xiaodan CHEN Kailin ZENG Xiaojun HU |
| author_facet | Shumin LIU Xiaodan CHEN Kailin ZENG Xiaojun HU |
| author_sort | Shumin LIU |
| collection | DOAJ |
| description | In order to broaden the application of coconut oil, virgin coconut oil, gelatin and pectin were used to prepare complex gel fudge. The optimal formulation of coconut oil complex gel fudge was obtained via single-factor test and orthogonal tests with sensory score as evaluation index, and the effect of storage time on the texture of gel fudge was also investigated. The results showed that the optimal technological parameters of coconut oil complex gel fudge were as follows: Coconut oil 9.44 g, total sugar 34.00 g, total gum 35.89 g, among which the mass ratio of maltose, xylitol and brown sugar was 24:5:5, the mass ratio of total sugar and total gum was 36:38, and the mass ratio of coconut oil and sugar gum was 10:74. The complex gel fudge prepared under this formula had rich coconut flavor, smooth and non-sticky, proper sweetness, and the sensory score was 84.22±1.17. Results of texture analysis showed that the hardness, gumminess and chewiness of the coconut oil complex gel fudge increased extremely significantly with the extension of storage time (P<0.01), but the elasticity did not change significantly (P>0.05). This study provides references for coconut oil utilization. |
| first_indexed | 2024-03-12T13:33:58Z |
| format | Article |
| id | doaj.art-0942e4f7b1f84f59b5141fd373eacd2c |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-12T13:33:58Z |
| publishDate | 2023-07-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-0942e4f7b1f84f59b5141fd373eacd2c2023-08-24T06:00:43ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-07-01441320721310.13386/j.issn1002-0306.20220901442022090144-13Formulation Optimization of Coconut Oil Complex Gel Fudge and the Effect of Storage Time on Its Textural PropertiesShumin LIU0Xiaodan CHEN1Kailin ZENG2Xiaojun HU3College of Food Science and Engineering, Lingnan Normal University, Zhanjiang 524048, ChinaCollege of Food Science and Engineering, Lingnan Normal University, Zhanjiang 524048, ChinaCollege of Food Science and Engineering, Lingnan Normal University, Zhanjiang 524048, ChinaCollege of Food Science and Engineering, Lingnan Normal University, Zhanjiang 524048, ChinaIn order to broaden the application of coconut oil, virgin coconut oil, gelatin and pectin were used to prepare complex gel fudge. The optimal formulation of coconut oil complex gel fudge was obtained via single-factor test and orthogonal tests with sensory score as evaluation index, and the effect of storage time on the texture of gel fudge was also investigated. The results showed that the optimal technological parameters of coconut oil complex gel fudge were as follows: Coconut oil 9.44 g, total sugar 34.00 g, total gum 35.89 g, among which the mass ratio of maltose, xylitol and brown sugar was 24:5:5, the mass ratio of total sugar and total gum was 36:38, and the mass ratio of coconut oil and sugar gum was 10:74. The complex gel fudge prepared under this formula had rich coconut flavor, smooth and non-sticky, proper sweetness, and the sensory score was 84.22±1.17. Results of texture analysis showed that the hardness, gumminess and chewiness of the coconut oil complex gel fudge increased extremely significantly with the extension of storage time (P<0.01), but the elasticity did not change significantly (P>0.05). This study provides references for coconut oil utilization.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022090144coconut oilgel fudgeorthogonal teststorage timetexture |
| spellingShingle | Shumin LIU Xiaodan CHEN Kailin ZENG Xiaojun HU Formulation Optimization of Coconut Oil Complex Gel Fudge and the Effect of Storage Time on Its Textural Properties Shipin gongye ke-ji coconut oil gel fudge orthogonal test storage time texture |
| title | Formulation Optimization of Coconut Oil Complex Gel Fudge and the Effect of Storage Time on Its Textural Properties |
| title_full | Formulation Optimization of Coconut Oil Complex Gel Fudge and the Effect of Storage Time on Its Textural Properties |
| title_fullStr | Formulation Optimization of Coconut Oil Complex Gel Fudge and the Effect of Storage Time on Its Textural Properties |
| title_full_unstemmed | Formulation Optimization of Coconut Oil Complex Gel Fudge and the Effect of Storage Time on Its Textural Properties |
| title_short | Formulation Optimization of Coconut Oil Complex Gel Fudge and the Effect of Storage Time on Its Textural Properties |
| title_sort | formulation optimization of coconut oil complex gel fudge and the effect of storage time on its textural properties |
| topic | coconut oil gel fudge orthogonal test storage time texture |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022090144 |
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