Abstract:

With the aim to develop the optimal coating formulation to be used in low-sugar candied peony for improved
qualities, the optimization of coating formulations was investigated using single-factor experiments and response surface
methodology with Box-Behnken design. The optimal combination of ingredients found were apple pectin powder 5 g/L,
peony red pigment 4 g/L, and xylitol 28.77 g/100 mL. With this optimized coating formulation, the total color value (ΔE) of
low-sugar preserved peony was 9.01 with a shrinkage rate of 14.59%. Compared with the control group, the experimental
group with the coating was significantly improved. This study can provide a reference for the development of peony foods.

Key words: peony, candied flowers, low-sugar, coating, response surface optimization