ABSTRACT

This study was carried out to investigate the optimum level of ingredients to develop an acceptable jam product from yellow passion fruit. The jam was developed from fresh yellow passion fruit using four ingredients: sugar, pectin and citric acid of different levels. The different ingredient levels were optimized using response surface methodology (RSM). A uniform precision type Box-Behnken design consisting of three variables in a three-level pattern with 17 runs (with five center points) was employed to optimize the jam to obtain a product with adequate sensory acceptability, especially, overall acceptability. Sensory analysis for appearance, color, flavor, sweetness, taste, texture and overall acceptability was performed. Jam produced under the optimum conditions was subjected to sensory evaluation, and the results were compared with the RSM predictions. Data obtained from RSM were subjected to the analysis of variance (ANOVA) using a second-order polynomial equation. Results showed that the model fit was significant (p < .05) for appearance, flavor, taste, sweetness and even highly significant (p < .01) for texture, color and overall acceptability. There was also a satisfactory correlation between actual and predicted values. Depending on the best sensory score obtained, the optimum ingredient levels were 400 g/kg, 5.24 g/kg and 1 g/kg for sugar, pectin and citric acid, respectively.

摘要

本研究旨在调查从黄色百香果中开发出可接受的果酱产品的最佳成分水平。果酱由新鲜的黄色百香果制成，使用四种成分：糖、果胶和不同水平的柠檬酸。使用响应面法 (RSM) 优化不同的成分水平。采用统一精度型 Box-Behnken 设计，由具有 17 个运行（具有五个中心点）的三级模式中的三个变量组成，以优化果酱以获得具有足够感官可接受性，特别是整体可接受性的产品。进行了外观、颜色、风味、甜味、味道、质地和整体可接受性的感官分析。对在最佳条件下生产的果酱进行感官评价，并将结果与​​ RSM 预测进行比较。使用二阶多项式方程对从 RSM 获得的数据进行方差分析 (ANOVA)。结果表明模型拟合显着（p < .05) 用于外观、风味、味道、甜度，甚至在质地、颜色和整体可接受性方面具有高度显着性 ( p < .01)。实际值和预测值之间也存在令人满意的相关性。根据获得的最佳感官评分，糖、果胶和柠檬酸的最佳成分水平分别为 400 g/kg、5.24 g/kg 和 1 g/kg。