Recipe Optimization of Winter Melon and Mulberry Fillings and Analysis of Their Volatile Flavor Compounds
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Abstract:
Low-fat and low-sugar winter melon and mulberry fruit and vegetable fillings were prepared using winter melon, mulberry, white granulated sugar, and peanut oil. To explore the effects of adding mulberry pulp, refined white sugar powder, and corn starch solution on the sensory quality of fillings, based on single-factor experiments and further optimization with orthogonal test design, texture profile analysis (TPA) parameters, such as firmness, adhesive viscosity, and chewiness, were examined to confirm the optimal formula. In the single-factor test on 100.0% mass of winter melon pulp, when the mass fractions of mulberry, white granulated sugar, and corn starch were respectively 30%, 6%, and 2%, the sensory score of the filling was the highest. The optimal formula after optimization through orthogonal experiments was 2.5 wt% peanut oil, 30.0 wt% mulberry, 6.0 wt% white sugar, and 1.5 wt% corn starch solution. The obtained winter melon and mulberry filling was smooth, bright in color, and compact; had the unique smell of mulberry and winter melon; was moderately sweet and sour and delicate in taste; and had moderate firmness. The total and reducing sugar contents of the filling were 46.22 wt% and 30.07 wt%, respectively, and the moisture and fat contents were 39.48 wt% and 1.04 wt%, respectively. The total content of organic acids was 1.87 g/kg, of which the highest content was of tartaric acid at 703.40 mg/kg, followed by malic acid at 453.34 mg/kg, tartronic acid at 418.55 mg/kg, and anthocyanin at 2.89 mg/g. The characteristic volatile flavor substances of winter melon and mulberry were n-hexanal, n-octaldehyde, and limonene, with relative contents of 8.06%, 4.13%, and 1.58% respectively. At 25 ℃, the shelf life of winter melon and mulberry fillings was up to 30 days.
