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《Cereals & Oils》 2019-02
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Optimizing the formula for yacon-pitaya jelly by response surface methodology

SHEN Meng;WEN Zhuo-qiong;LI Li;XU An-bing;College of Food Science and Environmental Engineering, Wuchang Institute of Technology;  
A compounded jelly of yacon and pitaya was produced by using yacon, pitaya and xylitol as raw material. On the basis of single factor experiment, response surface methodology was used to optimize the processing technology of yacon-pitaya jelly, choosing mass ratio of compound gel amount of compound juice and citric acid as independent variables. The results showed that the optimum formulas were as follows: The mass ratio of konjac gum to carrageenan was 1 ∶ 9, compound gel amount 1.25 %, compound juice amount 9.81 %, citric acid amount 0.07 % and xylitol amount 8%. The sensory score of optimized verification test up to 90.86. The jelly produced under the conditions was delicious with slight sweetness and sour, elastictry, and had yacon-pitaya tyipcal flavor.
【Fund】: 湖北省大学生创新创业训练计划:雪莲果果汁果冻的研制(201713241009Y)
【CateGory Index】: TS255.43
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