Formulation Optimization of Aspic Powder by Response Surface Methodology and Its Pasting and Rheological Properties

doi:10.7506/spkx1002-6630-201522005

Abstract

Abstract:

In this study, a Box-Behnken design with four factors at three levels was used to analyze the effects of konjac
gum (KGM), k-carrageenan (kCG), glutinous rice flour (GRF) and sodium carboxymethyl cellulose (CMC-Na) on the water
holding capacity (WHC), hardness, pasting, and rheological properties of aspic powder. The results showed that KGM,
kCG, and CMC-Na had extremely significant effects on the WHC of aspic powder, while KGM, kCG, GRF and CMC-Na
had extremely significant effects on its hardness. The peak viscosity of aspic powder increased with an increase in GRF and
CMC-Na. With increasing CMC-Na concentration, the breakdown and setback values increased, and pasting temperature
decreased. Aspic powder samples with the best WHC and hardness were pseudo-plastic fluids at 45–85 ℃, and as the
temperature rose, pseudo-plasticity was enhanced. Dynamic rheological tests showed that as the temperature decreased, G’
and G’’ tended to increase.

Key words: aspic powder, response surface methodology, konjac gum, pasting properties, rheological properties

CLC Number:

TS219

WANG Xiaoyan, HUANG Yan, ZHONG Geng. Formulation Optimization of Aspic Powder by Response Surface Methodology and Its Pasting and Rheological Properties[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201522005.

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Formulation Optimization of Aspic Powder by Response Surface Methodology and Its Pasting and Rheological Properties

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