Food and Fermentation Industries >

2011 , Vol. 37 >Issue 10: 120 - 124

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.10.020

Food and Fermentation Industries

Study on the Formula of Apricot Soft Sweet Using Response Surface Optimization

  • Wang Dong ,
  • Chen Kai ,
  • Tian Ying-qiao ,
  • Zhang Yan-yan ,
  • Gu Jun-qi ,
  • Li Huan-rong
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Online published: 2011-10-25

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Abstract

The apricot soft candy were prepared with apricot,suger,maltodextrin,agar and carrageenan.The formula were optimized by response surface methodology.Results showed that the optimal amounts of the above ingredients were as follows: gelatinizer content 4%,gelatinizer proportionality 8.6∶ 1.4,apricot pulp content 35%,suger content 27%.Using the optimal formula,the sensory score of the product was 98.6,approximating to the predicted value of 98.9,hardness was 4.354 kg,elasticity was 1 366 g,lightness L value was 29.56,and was characterized by a balanced sweet and sour taste with nice chewiness and smooth surface.

Key words： apricot; soft sweet; optimization formula

Cite this article

Wang Dong , Chen Kai , Tian Ying-qiao , Zhang Yan-yan , Gu Jun-qi , Li Huan-rong . Study on the Formula of Apricot Soft Sweet Using Response Surface Optimization[J]. Food and Fermentation Industries, 2011 , 37(10) : 120 -124 . DOI: 10.13995/j.cnki.11-1802/ts.2011.10.020

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