Browse > Article
http://dx.doi.org/10.9799/ksfan.2022.35.6.473

Application of Response Surface Methodology for Optimization of Applemango Jelly Processing  

Hyeonbin, Oh (Fermented and Processed Food Division, Dept. of Agro-Food Resources, National Institute of Agricultural Sciences, RDA)
Hyun-Jeong, Shim (Fermented and Processed Food Division, Dept. of Agro-Food Resources, National Institute of Agricultural Sciences, RDA)
Chae-wan, Baek (Fermented and Processed Food Division, Dept. of Agro-Food Resources, National Institute of Agricultural Sciences, RDA)
Hyun-Wook, Jang (Fermented and Processed Food Division, Dept. of Agro-Food Resources, National Institute of Agricultural Sciences, RDA)
Young, Hwang (Lifestyle & Nutrition Division, Dept. of Agro-Food Resources, National Institute of Agricultural Sciences, RDA)
Yong Sik, Cho (Fermented and Processed Food Division, Dept. of Agro-Food Resources, National Institute of Agricultural Sciences, RDA)
Publication Information
The Korean Journal of Food And Nutrition / v.35, no.6, 2022 , pp. 473-480 More about this Journal
Abstract
This study aimed to develop an optimal processing method for the production of apple-mango jelly for domestic suppliers, by analyzing the quality attributes of the jelly. According to the central composite design, a total of 11 experimental points were designed including the content of apple-mango juice (X1), and the sugar content (X2). The responses were analyzed including the color values (CIE Lab and color difference), physicochemical properties (water activity, sweetness, pH, and total acidity), and textural properties (hardness and gel strength). Regression analysis was conducted, except for total acidity, and showed no significant difference for all the experimental points (p<0.05). Quadratic model was derived for all responses with an R square value ranging from 0.8590 to 0.9978. Based on regression model, the appropriate mixing ratio of apple-mango jelly was found to be 31.11% of apple mango juice and 14.65% of sugar. Through this study, the possibility for developing jelly product using apple-mango was confirmed, and it is expected that these findings will contribute to the improvement of the agricultural industry.
Keywords
applemango; jelly; tropical fruit; response surface methodology;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
연도 인용수 순위
1 Basu S, Shivhare US. 2010. Rheological, textural, micro-structural and sensory properties of mango jam. J Food Eng100:357-365
2 Blancas-Benitez FJ, Avena-Bustillos RJ, Montalvo-Gonzalez E, Sayago-Ayerdi SG, McHugh TH. 2015. Addition of dried 'Ataulfo' mango (Mangifera indica L) by-products as a source of dietary fiber and polyphenols in starch molded mango snacks. J Food Sci Technol 52:7393-7400   DOI
3 Chen JP, Tai CY, Chen BH. 2004. Improved liquid chromatographic method for determination of carotenoids in Taiwanese mango (Mangifera indica L.). J Chromatogr A1054:261-268   DOI
4 Dars AG, Hu K, Liu Q, Abbas A, Xie B, Sun Z. 2019. Effect of thermo-sonication and ultra-high pressure on the quality and phenolic profile of mango juice. Foods 8:298
5 Guiamba IRF, Svanberg U, Ahrne L. 2015. Effect of infrared blanching on enzyme activity and retention of β-carotene and vitamin C in dried mango. J Food Sci 80:E1235-E1242   DOI
6 Hernandez Y, Gloria Lobo M, Gonzalez M. 2006. Determination of vitamin C in tropical fruits: A comparative evaluation of methods. Food Chem 96:654-664   DOI
7 Hwang ES, Moon SJ. 2021. Quality characteristics and antioxidant activity of stick jelly made with different amount of tomato juice. J Korean Soc Food Sci Nutr 50:476-482   DOI
8 Hwang ES, Shon E. 2022. Quality characteristics and antioxidant activity of stick jelly prepared with aronia juice. Korean J Food Preserv 29:222-232   DOI
9 Islam MK, Khan MZH, Sarkar MAR, Yeasmin S, Ali MK, Uddin MH. 2013. Postharvest quality of mango (Mangifera indica L.) fruit affected by different levels of gibberellic acid during storage. Malays J Anal Sci 17:499-509
10 Jeong EJ, Cha YJ. 2020. Quality characteristics of jelly made with onion peel extracts. Culin Sci Hosp Res 26:186-193
11 Jeong JS, Kim ML. 2008. Quality evaluation of citrus jelly prepared using concentrated citrus juice. Korean J Food Cookery Sci 24:174-181
12 Joo SY, Ryu HS, Choi HY. 2015. Quality characteristics of jelly added with aronia (Aronia melancocarpa) juices. Korean J Food Cookery Sci 31:456-464   DOI
13 Kim CH, Kim Y, Kim JY. 2021. Pouch-type konjac jelly manufacture and quality characteristics of jelly-containing vinegar drinks. Korean J Food Sci Technol 53: 613-618   DOI
14 Kim HH. 2020. The jelly market has grown 2.5 times in 5 years. Available from https://www.mk.co.kr/news/business/view/2020/12/1244946 [cited 20 July 2021]
15 Kim YM, Kim JM, Youn KS. 2020. Quality and textural properties of jelly prepared with different gelling agents. Korean J Food Preserv 27:566-573   DOI
16 Mei S, Ma H, Chen X. 2021. Anticancer and anti-inflammatory properties of mangiferin: A review of its molecular mechanisms. Food Chem Toxicol 149:111997
17 Liu FX, Fu SF, Bi XF, Chen F, Liao XJ, Hu XS, Wu JH. 2013. Physico-chemical and antioxidant properties of four mango (Mangifera indica L.) cultivars in China. Food Chem 138:396-405
18 Lyu HJ, Oh MS. 2002. Quality characteristics of Omija jelly prepared with various starches. Korean J Soc Food Cookery Sci 18:534-542
19 Maldonado-Celis ME, Yahia EM, Bedoya R, Landazuri P, Loango N, Aguillon J, Restrepo B, Guerrero Ospina JC. 2019. Chemical composition of mango (Mangifera indica L.) fruit: Nutritional and phytochemical compounds. Front Plant Sci 10:1073
20 Ministry of Food and Drug Safety [MFDS]. 2022. Health Functional Food Code 4.3.3.2 beta-Carotene. Available from https://various.foodsafetykorea.go.kr/fsd/#/ext/Document/FF [cited 15 September 2022]
21 Nam SH, Kim MH, Han YS. 2021. Optimization of the processing conditions for Maquiberry jelly by response surface methodology. J East Asian Soc Diet Life 31:373-382   DOI
22 Ntsoane ML, Zude-Sasse M, Mahajan P, Sivakumar D. 2019. Quality assesment and postharvest technology of mango: A review of its current status and future perspectives. Sci Hortic 249:77-85   DOI
23 Moon HK, Lee SW, Moon JN, Yoon SJ, Lee S, Kim GY. 2012. Quality characteristics of jelly added with mulberry juice. Korean J Food Cookery Sci 28:797-804   DOI
24 Mugodo K, Workneh TS. 2021. The kinetics of thin-layer drying and modelling for mango slices and the influence of differing hot-air drying methods on quality. Heliyon 7:e07182
25 Oh HJ, Back JW, Lee JY, Oh YJ, Lim SB. 2013. Quality characteristics of jelly added with pressed kiwi (Actinidia chinensis var. 'Halla Gold') juice. Korean J Culin Res 19:110-120
26 Watanawan C, Wasusri T, Srilaong V, Wongs-Aree C, Kanlayanarat S. 2014. Near infrared spectroscopic evaluation of fruit maturity and quality of export Thai mango (Mangifera indica L. var. Namdokmai). Int Food Res J 21:1109-1114.
27 Ornelas-Paz JDJ, Failla ML, Yahia EM, Gardea-Bejar A. 2008. Impact of the stage of ripening and dietary fat on in vitro bioaccessibility of β-carotene in 'Ataulfo' mango. J Agric Food Chem 56:1511-1516s
28 Rheem S, Rheem I. 2012. The model-fit proportion and thecoefficient of pure error variation, the measures to supplement the lack-of-fit test in response surface analysis. J Korean Data Anal Soc 14:2989-2994
29 Shin S. 2021. A study on the influence of design changes in pouch beverage on consumer purchasing behavior: Focused on Delaffe beverage-. J Cult Prod Des 65:51-67
30 Yi HY, Cha ES, Chun JY. 2021. Quality characteristics of immature Citrus unshiu juice jelly. J Korean Soc Food Sci Nutr 50:410-419   DOI
31 Yun E, Kim JH, Moon KH. 2020. Future projection of climatic zone shifts over Korean Peninsula under the RCP8. 5 scenario using high-definition digital agro-climate maps. Korean J Agric For Meteorol 22:287-298
32 Zongo PA, Khalloufi S, Mikhaylin S, Ratti C. 2022. Pulsed electric field and Freeze-thawing pretreatments for sugar uptake modulation during osmotic dehydration of mango. Foods 11:2551