Research Article | Volume: 10, Issue: 1, January, 2022

Optimization of ingredient levels of reduced-calorie blackberry jam using response surface methodology

Nguyen Minh Thuy Huynh Manh Tan Ngo Van Tai   

Open Access   

Published:  Jan 07, 2022

DOI: 10.7324/JABB.2021.100109
Abstract

In a developed society, health problems such as the risk of weight gain, diabetes, and heart diseases are often associated with a high-sugar diet. Food product reform is seen as one of the tools to promote healthier eating. Calorie-reduced product processing not only targeted diabetics but now also focuseds on human health. The experiments were designed based on the response surface methodology using the three-level-three-factor Box–Behnken design with total soluble solid (TSS) (40%–50%), low methoxyl pectin (LMP) (0.1%–0.3%), and kappa-carrageenan (k-carrageenan) (0.1%–0.3%) at a constant fruit batch of 10 kg. In the evaluation of jam, the viscosity, water activity, and bioactive compounds (anthocyanin, total polyphenol, and vitamin C) were determined and optimized in order to produce reduced-calorie blackberry jam (filling type) with favorable viscosity, water activity, and bioactive compounds. The results showed that the model fit was significant (p < 0.05); a satisfactory correlation between the experimental and the predicted values was found (high coefficient of determination R2). All three factors affect the quality of the products, with sugar showing significant influence on physical characteristics, maintaining bioactive compounds and overall acceptability of the product. The overlay contour plot of quality attributes showed that the reduced-calorie blackberry jam should use 0.18% LMP , 0.22% k-carrageenan, and 45% TSS. Thus, the reduced-calorie jam produced from these optimum levels had better characteristics than the others.


Keyword:     Reduced-calorie jam blackberry response surface methodology optimization Box–Behnken design


Citation:

Thuy NM, Tan HM, Tai NV. Optimization of ingredient levels of reduced-calorie blackberry jam using response surface methodology. J Appl Biol Biotech 2022; 10(01):68–75.

Copyright: Author(s). This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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