| ชื่อเรื่อง: | Pattawee, N. and Siriwongwilaichat, P. (2024).Optimisation of pectin, solid content, and emulsifier for coconut milk set yoghurt analogue using response surface methodology. International Food Research Journal, 31(4), 991 – 1002. |
| Link: | DOI:10.47836/ifrj.31.4.16 |
| บทคัดย่อ: | Non-dairy alternative products are one of the top promising food trends to serve the demands for plant-based products, either for health concerns or environmental responsibility. The present work aimed to investigate the effect of pectin, solid content, and emulsifier on the quality of coconut milk set-type yoghurt analogue (CYA). Response surface methodology was employed to facilitate experimental design and optimisation of these variables. Central Composite design (CCD) with a quadratic model was used to generate 20 experimental runs in order to investigate the effect of total soluble solids of the yoghurt mixture adjusted by sucrose (11.59 - 28.41°Brix), pectin concentration (0.4 - 1.4%), and emulsifier (CITREM) concentration (0.03 - 0.12%) on pH, titratable acidity, syneresis, viscosity, firmness, and overall liking score of CYA. The CYA was prepared by adding 0.02% yoghurt culture starter, and incubated for 6 h at 42°C until its pH was reduced to 4.5 - 4.6. It was found that the relationship models of independent variables studied with syneresis, viscosity, firmness, and overall liking score were significantly explained by the quadratic model (p ≤ 0.05). However, only firmness and overall liking score provided a non-significant lack of fit model (p > 0.05). Amongst the three variables, only total soluble solids was a parameter significantly associated with syneresis, viscosity, firmness, and overall liking score of CYA (p ≤ 0.05). Increasing total soluble solids resulted in increasing liking score, but decreasing syneresis, viscosity, and firmness. The optimised combination of these ingredients to achieve satisfactory CYA characteristics (minimum syneresis with maximum overall liking score) was found at 23°Brix total soluble solids, 1.02% pectin concentration, and 0.08% CITREM. The model validation yielded errors of prediction for firmness and overall liking score of optimised CYA of 7.17 and 0.28%, respectively. This result could be beneficial for CYA formulation and quality improvement of other alternative non-dairy-based yoghurt formulations. © (2024), (Universiti Putra Malaysia). All rights reserved. |
| ผู้จัดทำ: | ผู้ช่วยศาสตราจารย์ ดร.ประสงค์ ศิริวงศ์วิไลชาติ
61403803 : นายนันทวัชร์ ปัถวี |
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