Acanthopanax Enzyme Jelly Formula Optimization Based on Response Surface Methodology
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Abstract:
Acanthopanax aculeatus fruit can be used as medicine and food. To improve the fruit utilization rate, Acanthopanax enzyme jelly samples were prepared. The jelly samples were assessed for texture properties, sensory score, and syneresis rate, and the optimal content of each raw material was determined using single-factor tests. The jelly formula was optimized by response surface experiments. Compound thickener, Acanthopanax enzyme, and steviol glycoside contents significantly impacted jelly quality. The optimal formula includes 2.0% pectin, 1.0% konjac gum, 45% Acanthopanax enzyme, 1.0% steviol glycoside, 2.0% citric acid, and 49% purified water. Jelly samples prepared according to this formula achieved a sensory score of 89.6 and a syneresis rate of 2.14%, which were better than those of other tested combinations. The structural properties (springiness: 16.68 mm, resilience: 0.46, firmness: 22.86 N, and chewiness: 34.95 mJ) of these jelly samples were comparable with those of commercially available jelly. Additionally, these jelly samples were bright purplish red, uniform in color, glossy, and translucent, with a strong Acanthopanax enzyme flavor, no objectionable odor, a springy and chewy mouthfeel, moderate sour and sweet taste, uniform texture, and firm structure. These samples thus achieved high sensory scores and excellent texture properties. This study provides insights and references for further processing of Acanthopanax fruits and development of Acanthopanax health foods.
