Formula Optimization of the Jujube, Tremella, and Goji Berry Gel Gummies Using the Response Surface Method
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Abstract:
To develop jujube, tremella, and goji berry gel gummies with unique flavor and health benefits, the sensory evaluation was considered the dependent variable, and the processing and recipe of gummies were optimized via the singlefactor experiment and response surface method. The texture characteristics and color difference parameters of the gummies from each experimental group were simultaneously measured. Finally, the microbial and physicochemical indicators of gummies were tested according to national and industry standards. The single factor experimental results indicated that the optimal amounts of gelatin, xanthan gum, concentrated jujube juice, tremella, goji berries, and rock sugar to be added are 6, 0.75, 55, and 45 g, respectively. Furthermore, konjac gum had little effect on the sensory score of gummies; therefore, 3 g was recommended. The influence of various factors on the chewiness, L*, a*, and b* values of gummies was consistent with the sensory evaluation. The sensory score improved when the elasticity of the gummies was between 1.55~2.68 mm, adhesiveness was between 1.83~2.80 N, chewiness was between 4.26~7.40 mj, L*value was between 30.41~50.56, a* was between 8.06~11.29, and b* was between 7.32~10.87. The response surface method indicated that the optimal process and recipe were as follows: 5.8 g gelatin; 0.75 g xanthan gum; 56 g concentrated jujube juice, tremella, and goji berries; and 44 g rock sugar. The total colony count, coliforms, weight loss due to drying, and reducing sugar of gummies were 829 CFU/g, 27 MPN/100 g, 21.9 g/100 g, and 26.4 g/100 g, respectively, which all met the necessary requirements. The jujube, tremella, and goji berry gel gummies prepared with the optimum recipe exhibited a reddish brown color, good transparency and chewiness, strong jujube flavor, and an aroma of tremella and goji berries.
