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Year : 2015  |  Volume : 4  |  Issue : 1  |  Page : 126-132

Study on organoleptic characterization of jelly supplemented with hydrocolloids using response surface methodology

Department of Food Science and Nutrition, Periyar University, Salem, India

Correspondence Address:
P Nazni
Department of Food Science and Nutrition, Periyar University, Salem
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Source of Support: None, Conflict of Interest: None

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Hydrocolloids are used to improve the rheological and textural characteristics of food systems and often used as food additives for enhancing viscosity, creating gel-structures and lengthening the physical stability. Response Surface Methodology (RSM) is the statistical tool used extensively for optimizing processes in the tropical fruit juice production. The objectives of the present work were to development and optimization of hydrocolloids incorporated jelly and to analyse the physico-chemical parameters of the developed products and to assess organoleptic evaluation of the developed products. The physical properties such as total soluble solids and pasting properties were analysed. The Jelly prepared with the help of Jelly powder and CMC as Hydrocolloids characterized for its Appearance (Y1), Colour (Y2), Flavor (Y3), Taste (Y4), Texture (Y5) and Overall Acceptability (Y6) Measured for Response Variables. To consider all the responses simultaneously for optimization, the multiple regressions was used to get compromise optimum conditions and it as found that the scores were 8 for appearance, colour and overall acceptability while flavor, taste and texture have 7 as optimum level respectively. The optimum condition of jelly powder (X1) 90gm and CMC (X2) 0.4gm. The Total Soluble Solids (TSS) of V3 have the maximum range of (24°Brix) while V4 has higher (23° Brix) followed by V5, V6 and V11 (22°Brix).

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