Use of Response Surface Methodology for the Optimization of Formulation of Alfalfa Gel

doi:10.7506/spkx1002-6300-200918002

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (18 ): 29-33.doi: 10.7506/spkx1002-6300-200918002

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Use of Response Surface Methodology for the Optimization of Formulation of Alfalfa Gel

LIU Yan-xia1，TIAN Wei2，ZHAO Gai-ming1,*，HUANG Xian-qing1，FENG Kun1，LU Le-le1

1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China；
2. College of Animal Science and Veterinary Engineering, Henan Agricultural University, Zhengzhou 450002, China

Received:2009-04-21 Online:2009-09-15 Published:2010-12-29
Contact: ZHAO Gai-ming E-mail:gmzhao@126.com

Abstract

Abstract:

Alfalfa leaves were bleached and beaten and added to a melted gel mixture of gelatin, konjac colloid and sucrose ester to produce alfalfa gel. The effects of amounts of gelatin, konjac colloid and sucrose ester and interactions among them on textual properties of alfalfa gel such as hardness, adhesiveness, cohesiveness, gumminess and chewiness were analyzed using response surface methodology (RSM). The mathematical models for the textual properties as a function of amounts of gelatin, konjac colloid and sucrose ester were established and their validity was verified. The optimal amounts of gelatin, konjac colloid and sucrose ester were determined as follows: 3.00%, 3.00%, and 2.93%, respectively and the hardness, the adhesiveness, the cohesiveness, the gumminess and the chewiness of alfalfa gel produced using the above formula were 4477 g, －6456 g, 0.3127, 1408 g, and 1388 g, respectively.

Key words: response surface methodology, alfalfa, textural characteristics

CLC Number:

TS255.5

LIU Yan-xia1，TIAN Wei2，ZHAO Gai-ming1,*，HUANG Xian-qing1，FENG Kun1，LU Le-le1. Use of Response Surface Methodology for the Optimization of Formulation of Alfalfa Gel[J]. FOOD SCIENCE, 2009, 30(18 ): 29-33.

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Use of Response Surface Methodology for the Optimization of Formulation of Alfalfa Gel

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