Development of antioxidative red dragon fruit bar by using response surface methodology for formulation optimization
Optimization of ingredient levels in red dragon fruit bar was conducted using response surface methodology (RSM). The central composite design (CCD) was used to establish the formula based on two independent variables, including levels of passion fruit and pectin. Total titratable acidity (TTA), asc...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222001330 |
| _version_ | 1828120659492864000 |
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| author | Tran Tieu Yen Tran Hong Quan Huynh Thi Hong Nhung Giap Pham Ngoc Tram Supatra Karnjanapratum Soottawat Benjakul |
| author_facet | Tran Tieu Yen Tran Hong Quan Huynh Thi Hong Nhung Giap Pham Ngoc Tram Supatra Karnjanapratum Soottawat Benjakul |
| author_sort | Tran Tieu Yen |
| collection | DOAJ |
| description | Optimization of ingredient levels in red dragon fruit bar was conducted using response surface methodology (RSM). The central composite design (CCD) was used to establish the formula based on two independent variables, including levels of passion fruit and pectin. Total titratable acidity (TTA), ascorbic acid (AA), betacyanin (BA), total phenolic content (TPC), flavonoid content (FC), antioxidant activity (DPPH radical scavenging activity), color (L*-, a*-, and b*- values), and sensory evaluation (overall likeness score) were monitored. It was found that second-order regression models fitted for all responses where the optimum levels of passion fruit and pectin for mixed red dragon-passion fruit bar with desirable characteristics were 29.63% and 1.35%, respectively, based on desirable characteristics. The corresponding optimum values of TTA, AA, BA, TPC, FC, and DPPH radical scavenging activity were 2.30%, 0.0189%, 49.34 mg/100 g, 0.33 mg GAE/g, 75.29 mg QE/g, 11.46%, respectively. L*-, a*-, and b*- values were 13.10, 21.39, and 13.83, respectively. An overall likeness score of the fruit bar with high acceptability was 7.67. The experimental values were highly fitted with the predicted values. |
| first_indexed | 2024-04-11T14:09:42Z |
| format | Article |
| id | doaj.art-ea7144ae97d441a7b262b2d529b669a9 |
| institution | Directory Open Access Journal |
| issn | 2772-5022 |
| language | English |
| last_indexed | 2024-04-11T14:09:42Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj.art-ea7144ae97d441a7b262b2d529b669a92022-12-22T04:19:46ZengElsevierApplied Food Research2772-50222022-12-0122100173Development of antioxidative red dragon fruit bar by using response surface methodology for formulation optimizationTran Tieu Yen0Tran Hong Quan1Huynh Thi Hong Nhung2Giap Pham Ngoc Tram3Supatra Karnjanapratum4Soottawat Benjakul5Department of Food Technology, Faculty of Applied Biological Sciences, Vinh Long University of Technology Education, Vinh Long 85110, VietnamDepartment of Food Technology, Faculty of Applied Biological Sciences, Vinh Long University of Technology Education, Vinh Long 85110, Vietnam; Corresponding author.Department of Food Technology, Faculty of Applied Biological Sciences, Vinh Long University of Technology Education, Vinh Long 85110, VietnamDepartment of Food Technology, Faculty of Applied Biological Sciences, Vinh Long University of Technology Education, Vinh Long 85110, VietnamProfessional Culinary Arts Program, School of Management, Walailak University, Nakhon Si Thammarat 80161, Thailand; Food Technology and Innovation Research Centre of Excellence, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat 80161,ThailandInternational Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, ThailandOptimization of ingredient levels in red dragon fruit bar was conducted using response surface methodology (RSM). The central composite design (CCD) was used to establish the formula based on two independent variables, including levels of passion fruit and pectin. Total titratable acidity (TTA), ascorbic acid (AA), betacyanin (BA), total phenolic content (TPC), flavonoid content (FC), antioxidant activity (DPPH radical scavenging activity), color (L*-, a*-, and b*- values), and sensory evaluation (overall likeness score) were monitored. It was found that second-order regression models fitted for all responses where the optimum levels of passion fruit and pectin for mixed red dragon-passion fruit bar with desirable characteristics were 29.63% and 1.35%, respectively, based on desirable characteristics. The corresponding optimum values of TTA, AA, BA, TPC, FC, and DPPH radical scavenging activity were 2.30%, 0.0189%, 49.34 mg/100 g, 0.33 mg GAE/g, 75.29 mg QE/g, 11.46%, respectively. L*-, a*-, and b*- values were 13.10, 21.39, and 13.83, respectively. An overall likeness score of the fruit bar with high acceptability was 7.67. The experimental values were highly fitted with the predicted values.http://www.sciencedirect.com/science/article/pii/S2772502222001330Fruit barOptimizationResponse surface methodologyRed dragon fruitPassion fruitPectin |
| spellingShingle | Tran Tieu Yen Tran Hong Quan Huynh Thi Hong Nhung Giap Pham Ngoc Tram Supatra Karnjanapratum Soottawat Benjakul Development of antioxidative red dragon fruit bar by using response surface methodology for formulation optimization Applied Food Research Fruit bar Optimization Response surface methodology Red dragon fruit Passion fruit Pectin |
| title | Development of antioxidative red dragon fruit bar by using response surface methodology for formulation optimization |
| title_full | Development of antioxidative red dragon fruit bar by using response surface methodology for formulation optimization |
| title_fullStr | Development of antioxidative red dragon fruit bar by using response surface methodology for formulation optimization |
| title_full_unstemmed | Development of antioxidative red dragon fruit bar by using response surface methodology for formulation optimization |
| title_short | Development of antioxidative red dragon fruit bar by using response surface methodology for formulation optimization |
| title_sort | development of antioxidative red dragon fruit bar by using response surface methodology for formulation optimization |
| topic | Fruit bar Optimization Response surface methodology Red dragon fruit Passion fruit Pectin |
| url | http://www.sciencedirect.com/science/article/pii/S2772502222001330 |
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