Optimization of Formulation of Low-Sugar White Gourd Stuffing in Cantonese-Style Moon Cake Based on TPA Parameters

doi:10.7506/spkx1002-6630-201512010

FOOD SCIENCE

• Processing Technology • Previous Articles Next Articles

Optimization of Formulation of Low-Sugar White Gourd Stuffing in Cantonese-Style Moon Cake Based on TPA Parameters

CHEN Xian1,2, ZHANG Yan1,*, MA Yongxuan1, ZHANG Linghong1,2, WEI Zhencheng1

1. Guangdong Key Laboratory of Agricultural Products Processing, Key Laboratory of Functional Foods, Ministry of Agriculture,
Sericultural and Agri-Food Research Institute GAAS, Guangzhou 510610, China;
2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

Online:2015-06-25 Published:2015-06-12
Contact: ZHANG Yan

Abstract

Abstract:

This study investigated the optimization of low-sugar white gourd stuffing formulations for Cantonese-style
moon cake by correlating sensory score with texture profile analysis (TPA) parameters including hardness, cohesiveness
and resilience of moon cake. The results showed that all the three TPA parameters were significantly negatively correlated
with the sensory score of moon cake (P < 0.01) and that they could be used as indicators to evaluate the quality of low-sugar
white gourd stuffing. Maltitol, xylitol and isomaltooligosaccharide were used as sugar substitutes in the moon cake stuffing.
Two optimized formulations were obtained by simplex-centroid experiments consisting of 75.5% white gourd puree, 19.0%
maltitol, 4.5% peanut oil, and 1.0% corn starch; and 75.5% white gourd puree, 3.3% sucrose, 15.7% xylitol, 4.5% peanut oil,
and 1.0% corn starch, respectively.

Key words: Cantonese-style moon cake, texture profile analysis (TPA), sugar substitutes, simplex centroid experiment, low-sugar white gourd stuffing

CLC Number:

TS255.5

CHEN Xian1,2, ZHANG Yan1,*, MA Yongxuan1, ZHANG Linghong1,2, WEI Zhencheng1. Optimization of Formulation of Low-Sugar White Gourd Stuffing in Cantonese-Style Moon Cake Based on TPA Parameters[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201512010.

[1]	CHEN Xian, ZHANG Linghong, ZHANG Yan, ZHOU Shibin, TANG Xiaojun. Effect of Post-Baking Softening on Texture Profile Analysis (TPA) Parameters and Sensory Quality of Moon Cake Stuffed with Purple Sweet Potato [J]. FOOD SCIENCE, 2017, 38(13): 138-142.
[2]	WANG Yao, FU Xinxin, PAN Jinfeng, WU Qiong, CHENG Shasha, SHAO Shushuang, DONG Xiuping. Chemical Composition, Texture and Processing Characteristics of Dorsal and Abdominal Muscles of Turbot (Scophthalmus maximus) [J]. FOOD SCIENCE, 2015, 36(23): 64-69.
[3]	SUN Tian-li，ZHANG Xiu-mei，ZHANG Ping，LI Jiang-kuo，YUE Xi-qing. Effect of Controlled Freezing Point Storage Combined with Vacuum Packaging on Texture and Histological Structure of Beef [J]. FOOD SCIENCE, 2013, 34(22): 327-331.
[4]	LI Jiang-kuo，LIN Yang，ZHANG Peng，QIN Guo-zheng，LI Bo-qiang，TIAN Shi-ping. Effect of 1-Methylcyclopropene Treatment at Different Times Postharvest on the Texture of Apple Fruits [J]. FOOD SCIENCE, 2013, 34(20): 277-281.
[5]	. Effects of Carrageenan and Xanthan Gum on Texture of Processed Acid-coagulated Cheese [J]. FOOD SCIENCE, 2012, 33(23): 93-97.
[6]	CAIKe-zhou，JIANGShao-tong，HEYu-jie，PANLi-jun. Effect of Liquid Smoke Flavoring Prepared from Hickory Shells on the Quality of Low Temperature Sausage [J]. FOOD SCIENCE, 2011, 32(23): 125-129.
[7]	CHEN Lin，SUN Zhi-da*. Effects of Processing Factors on the Quality of Dongpo Pork [J]. FOOD SCIENCE, 2011, 32(2 ): 13-17.
[8]	SONG Yu-xing，SHAO Xing-feng，ZHANG Chun-dan，CHENG Sai. Effects of Different Test Conditions on Texture Profile Analysis Parameters of Strawberry Fruits [J]. FOOD SCIENCE, 2011, 32(13): 15-18.
[9]	HU Fen，LI Xiao-ding，XIONG Shan-bai，FU Na，WANG Hong-mei，YANG Xiao-bo，DU Wei-guang，NI Ping. Texture Properties of Freshwater Fish and Their Correlation with Nutritional Components [J]. FOOD SCIENCE, 2011, 32(11): 69-73.
[10]	HUANG You-qin1，LI Fu-jie2，FENG Xi2，KANG Lian-shan3，HUANG Wen2,*. Prolonging Shelf Life of Fish Cake by the Additions of Nisin,ε-Polylysine and Potassium Sorbate [J]. FOOD SCIENCE, 2010, 31(8): 285-289.
[11]	XIA Jian-xin1，WANG Hai-bin1,*，XU Qun-ying2. Correlation Analysis between Tenderness and Texture of Compound Oat Flour Sausages [J]. FOOD SCIENCE, 2010, 31(3): 145-149.
[12]	XIA Xing-zhou1,2，HONG Peng-zhi1,*，ZHONG Can-hua3，GAO Jia-long1，WU Wen-long1，LIU Huan-ming1，ZHANG Chao-hua1. Effect of Frozen Storage Temperature on the Quality of Rachycentron canadum Fillets [J]. FOOD SCIENCE, 2010, 31(12): 239-243.
[13]	SONG Zhe1，WANG Lan2，HE Hui1，XIE Bi-xiu1，XIE Bi-jun1，SUN Zhi-da1,*. Thermal Gravimetric, Gel Texture and Water Mobility of Lotus Root Starch in Different Growth Periods [J]. FOOD SCIENCE, 2009, 30(23): 105-109.
[14]	HE Cheng-yun1，LIN Xiang-yang2,*，ZHANG Yuan1. NMR Study on the Water Mobility of Steamed Bread [J]. FOOD SCIENCE, 2009, 30(13 ): 143-146.
[15]	JIANG Song, FENG Feng, ZHAO Jie-Wen. Research on Property Changes of Carrot Shelf-life with Grey Systems Theory [J]. FOOD SCIENCE, 2007, 28(11): 561-564.

Optimization of Formulation of Low-Sugar White Gourd Stuffing in Cantonese-Style Moon Cake Based on TPA Parameters

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments