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Optimization of textural characteristics of restructured pimiento strips by response surface methodology

机译：响应面法优化重组甜椒条的质地

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摘要

In this study, the effect of guar gum (0.5%–1% w/w), sodium alginate (1%–2% w/w), and calcium chloride (2%–8% w/w) on textural properties of restructuring pimiento strips (RPS) was investigated. The gums were added to the pimiento strip formula, and different quality attributes including rupture force, energy to fracture, hardness, adhesiveness, cohesiveness, springiness, and chewiness were determined. Based on the textural properties of RPS, it was optimized by response surface methodology. All the textural properties of RPS were found to be significantly affected by alteration in guar gum, sodium alginate, and calcium chloride. The regression models for product’s response like rupture force and energy to fracture were highly significant. Results showed that restructured pimiento strip formula containing guar gum 1% w/w along with sodium alginate 2% w/w and 8% calcium chloride improved the textural and tensile properties. According to the RSM results on the textural properties of RPS, it is feasible to achieve the high elasticity and rigidity of pimiento strips as well as obtain the ability to tolerate thermal and mechanical stresses with appreciable textural integrity during processing such as pasteurization that would be investigated in another work.
机译：在这项研究中，瓜尔胶（0.5％–1％w / w），海藻酸钠（1％–2％w / w）和氯化钙（2％–8％w / w）对棉铃兰质地的影响研究重组甜椒条（RPS）。将口香糖添加到甜椒条配方中，并确定了不同的质量属性，包括断裂力，断裂能，硬度，粘合性，内聚性，弹性和耐嚼性。基于RPS的纹理特性，通过响应面方法对其进行了优化。已发现瓜尔胶，藻酸钠和氯化钙的变化显着影响RPS的所有质地特性。产品响应（如断裂力和断裂能）的回归模型非常重要。结果表明，含有1％w / w的瓜尔豆胶，2％w / w的海藻酸钠和8％的氯化钙的重组pimiento条状配方改善了质地和拉伸性能。根据RSM关于RPS的组织特性的结果，可以实现甜椒条的高弹性和刚度，并具有在加工（如巴氏灭菌）过程中具有明显的组织完整性的耐受热和机械应力的能力，这将是可行的在另一部作品中。

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