Evaluation of Physicochemical Properties of a Hydrocolloid-Based Functional Food Fortified with <i>Caulerpa lentillifera</i>: A D-Optimal Design Approach

Evaluation of Physicochemical Properties of a Hydrocolloid-Based Functional Food Fortified with <i>Caulerpa lentillifera</i>: A D-Optimal Design Approach

This study introduced a D-optimal design mixture to assess the physicochemical properties of a hydrocolloid-based functional food fortified with <i>C. lentillifera</i>. The combination incorporated vital jelly constituents, including extract (10–15%), sweeteners (20–29%), gelling agents...

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Bibliographic Details
Main Authors: Nor Atikah Husna Ahmad Nasir, Mohd Hafis Yuswan, Nor Nadiah Abd Karim Shah, Aswir Abd Rashed, Kazunori Kadota, Yus Aniza Yusof
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Gels
Subjects:
<i>Caulerpa lentillifera</i>
color
D-optimal
hydrocolloid
jelly
<span style="font-variant: small-caps">k</span>-carrageenan
Online Access:https://www.mdpi.com/2310-2861/9/7/531

Internet

https://www.mdpi.com/2310-2861/9/7/531

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