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Optimization of Concentration-Time, Agar, and Sugar Concentration for Sweet Gelatinized Adzuki-Bean Jelly Cake (Yokan) by Response Surface Methodology.
Huang, Ping-Hsiu; Cheng, Yu-Tsung; Lu, Wen-Chien; Li, Po-Hsien.
Afiliação
  • Huang PH; School of Food, Jiangsu Food and Pharmaceutical Science College, Huai'an 223003, China.
  • Cheng YT; Cardiovascular Center, Taichung Veterans General Hospital, Taichung 40705, Taiwan.
  • Lu WC; Department of Food and Beverage Management, Chung-Jen Junior College of Nursing, Health Sciences and Management, Chia-Yi City 60077, Taiwan.
  • Li PH; Department of Food and Nutrition, Providence University, Taichung 43301, Taiwan.
Gels ; 8(9)2022 Aug 27.
Article em En | MEDLINE | ID: mdl-36135252
Samples of sweet gelatinized adzuki-bean jelly cake were successfully prepared and systematically analyzed to investigate the factors that affect the production, quality, and gelatin properties of yokan (gelatinized adzuki bean cake). The purpose of this study was to investigate the properties of gelatinized adzuki-bean cake gelatin and identify the optimal production conditions using response surface methodology with three factors: agar concentration, sugar concentration, and concentration time. Findings show that the optimum processing conditions are 1.2-1.5% agar concentration and 34-40% sugar concentration, with 30-40 min concentration time. These conditions produced a gelatinized adzuki-bean cake favored by the majority of the sensory evaluators. Overall, the relationships between different gelatinized adzuki-bean cake processing conditions and gelatin properties were preliminarily clarified. The findings not only provide a promising avenue for gelatinized adzuki-bean cake production but also promote the potential application of various processing conditions in quality improvement.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Gels Ano de publicação: 2022 Tipo de documento: Article

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Gels Ano de publicação: 2022 Tipo de documento: Article