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响应面法优化紫薯魔芋硬糖配方.docx

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响应面法优化紫薯魔芋硬糖配方 Title:OptimizationofPurpleSweetPotatoKonjacJellyCandyFormulationusingResponseSurfaceMethodology Introduction: Confectioneryproductshavegainedimmensepopularityamongconsumersworldwideduetotheirindulgenttasteanduniquesensoryattributes.Purplesweetpotatokonjacjellycandy,withitsnaturalcolorandpotentialhealthbenefits,hasrecentlygainedattentionamongconsumersasanalternativetotraditionalcandies.However,theformulationofthiscandyrequirespreciseoptimizationtoachievethedesiredtexture,taste,andshelfstability.Inthisstudy,weaimtooptimizetheformulationofpurplesweetpotatokonjacjellycandyusingResponseSurfaceMethodology(RSM)toobtainthebestsensoryattributesandfunctionalproperties. 1.MaterialsandMethods: 1.1RawMaterials: Therawmaterialsusedintheformulationofpurplesweetpotatokonjacjellycandyincludepurplesweetpotatopowder,konjacflour,sugar,water,citricacid,andnaturalflavorings.Theseingredientswerechosenbasedontheirpotentialtocontributetothedesiredattributesofthecandy. 1.2ExperimentalDesign: Acentralcompositedesign(CCD)wasemployedtooptimizetheformulationofthecandy.Theindependentvariablesselectedweretheconcentrationofpurplesweetpotatopowder(X1),concentrationofkonjacflour(X2),andsugarconcentration(X3).Thedependentvariablesorresponsesmeasuredwerehardness,chewiness,colorintensity,andoverallacceptability. 1.3CandyPreparation: Thepurplesweetpotatokonjacjellycandywaspreparedusingaconventionalcandy-makingprocess,involvingstepssuchasmixing,heating,cooling,andshaping.TheformulationvariableswereadjustedaccordingtotheCCDmatrix,andthecandieswerepreparedaccordingly.Thecandieswerethenevaluatedfortheirsensoryattributesusingappropriateanalyticaltechniques. 2.OptimizationusingResponseSurfaceMethodology: 2.1ModelFitting: Thedataobtainedfromthesensoryevaluationofthecandieswerefittedintoresponsesurfacemodelsusingmultipleregressionanalysis.Theadequacyofthemodelswasassessedusinganalysisofvariance(ANOVA).Thesignificanceofthemodeltermsandtheirinteractionswereevaluatedtoidentifythevariablesthatsignific