Evaluation of physicochemical properties of hydrocol-loid-based functional food fortified with Caulerpa lentillifera: a d-optimal design mixture approach
This study introduced a D-optimal design mixture to assess the physicochemical properties of a hydrocolloid-based functional food fortified with C. lentillifera. The combination incorporated vital jelly constituents, including extract (10–15%), sweeteners (20–29%), gelling agents (k-carrageenan and...
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| Format: | Article |
| Language: | English |
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Multidisciplinary Digital Publishing Institute
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/107792/ http://psasir.upm.edu.my/id/eprint/107792/1/gels-09-00531.pdf |
| _version_ | 1848864992291454976 |
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| author | Ahmad Nasir, Nor Atikah Husna Yuswan, Mohd Hafis Abd Karim Shah, Nor Nadiah Abd Rashed, Aswir Kadota, Kazunori Yusof, Yus Aniza |
| author_facet | Ahmad Nasir, Nor Atikah Husna Yuswan, Mohd Hafis Abd Karim Shah, Nor Nadiah Abd Rashed, Aswir Kadota, Kazunori Yusof, Yus Aniza |
| author_sort | Ahmad Nasir, Nor Atikah Husna |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study introduced a D-optimal design mixture to assess the physicochemical properties of a hydrocolloid-based functional food fortified with C. lentillifera. The combination incorporated vital jelly constituents, including extract (10–15%), sweeteners (20–29%), gelling agents (k-carrageenan and locust bean gum (LBG)), and preservatives (0–0.05%). The dependent variables were pH, Total Soluble Solid (TSS) value, and moisture content (MS). By employing the D-optimal design approach, a quadratic polynomial model was developed, demonstrating strong correlations with the experimental data with coefficient determinations (R2) of 0.9941, 0.9907, and 0.9989 for pH, TSS, and MS, respectively. Based on the D-optimal design, the study identified the optimum combination of significant factors with a desirability of 0.917, comprising 14.35% extract, 23.00% sucrose, 21.70% fructose, 26.00% k-carrageenan, 13.00% LBG, 1.95% CaCl2, and 0% methylparaben. The percentage of residual standard error (RSE) was less than 5%, indicating the reliability of the developed model. Furthermore, color analysis revealed significant differences among the jellies (p < 0.05). HPLC analysis demonstrated that the total sugar content in the fortified jellies was 28% lower compared to commercial jelly. Meanwhile, the bitterness level according to e-tongue showed a reduction of up to 90.5% when compared to the extract. These findings provide a valuable benchmark for the development of functional food products, ensuring their quality, safety, and extended shelf-life. |
| first_indexed | 2025-11-15T13:57:37Z |
| format | Article |
| id | upm-107792 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T13:57:37Z |
| publishDate | 2023 |
| publisher | Multidisciplinary Digital Publishing Institute |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1077922024-10-30T03:46:11Z http://psasir.upm.edu.my/id/eprint/107792/ Evaluation of physicochemical properties of hydrocol-loid-based functional food fortified with Caulerpa lentillifera: a d-optimal design mixture approach Ahmad Nasir, Nor Atikah Husna Yuswan, Mohd Hafis Abd Karim Shah, Nor Nadiah Abd Rashed, Aswir Kadota, Kazunori Yusof, Yus Aniza This study introduced a D-optimal design mixture to assess the physicochemical properties of a hydrocolloid-based functional food fortified with C. lentillifera. The combination incorporated vital jelly constituents, including extract (10–15%), sweeteners (20–29%), gelling agents (k-carrageenan and locust bean gum (LBG)), and preservatives (0–0.05%). The dependent variables were pH, Total Soluble Solid (TSS) value, and moisture content (MS). By employing the D-optimal design approach, a quadratic polynomial model was developed, demonstrating strong correlations with the experimental data with coefficient determinations (R2) of 0.9941, 0.9907, and 0.9989 for pH, TSS, and MS, respectively. Based on the D-optimal design, the study identified the optimum combination of significant factors with a desirability of 0.917, comprising 14.35% extract, 23.00% sucrose, 21.70% fructose, 26.00% k-carrageenan, 13.00% LBG, 1.95% CaCl2, and 0% methylparaben. The percentage of residual standard error (RSE) was less than 5%, indicating the reliability of the developed model. Furthermore, color analysis revealed significant differences among the jellies (p < 0.05). HPLC analysis demonstrated that the total sugar content in the fortified jellies was 28% lower compared to commercial jelly. Meanwhile, the bitterness level according to e-tongue showed a reduction of up to 90.5% when compared to the extract. These findings provide a valuable benchmark for the development of functional food products, ensuring their quality, safety, and extended shelf-life. Multidisciplinary Digital Publishing Institute 2023-06-29 Article PeerReviewed text en cc_by_4 http://psasir.upm.edu.my/id/eprint/107792/1/gels-09-00531.pdf Ahmad Nasir, Nor Atikah Husna and Yuswan, Mohd Hafis and Abd Karim Shah, Nor Nadiah and Abd Rashed, Aswir and Kadota, Kazunori and Yusof, Yus Aniza (2023) Evaluation of physicochemical properties of hydrocol-loid-based functional food fortified with Caulerpa lentillifera: a d-optimal design mixture approach. Gels, 9 (7). pp. 531-547. ISSN 2310-2861 https://www.mdpi.com/2310-2861/9/7/531 10.3390/gels9070531 |
| spellingShingle | Ahmad Nasir, Nor Atikah Husna Yuswan, Mohd Hafis Abd Karim Shah, Nor Nadiah Abd Rashed, Aswir Kadota, Kazunori Yusof, Yus Aniza Evaluation of physicochemical properties of hydrocol-loid-based functional food fortified with Caulerpa lentillifera: a d-optimal design mixture approach |
| title | Evaluation of physicochemical properties of hydrocol-loid-based functional food fortified with Caulerpa lentillifera: a d-optimal design mixture approach |
| title_full | Evaluation of physicochemical properties of hydrocol-loid-based functional food fortified with Caulerpa lentillifera: a d-optimal design mixture approach |
| title_fullStr | Evaluation of physicochemical properties of hydrocol-loid-based functional food fortified with Caulerpa lentillifera: a d-optimal design mixture approach |
| title_full_unstemmed | Evaluation of physicochemical properties of hydrocol-loid-based functional food fortified with Caulerpa lentillifera: a d-optimal design mixture approach |
| title_short | Evaluation of physicochemical properties of hydrocol-loid-based functional food fortified with Caulerpa lentillifera: a d-optimal design mixture approach |
| title_sort | evaluation of physicochemical properties of hydrocol-loid-based functional food fortified with caulerpa lentillifera: a d-optimal design mixture approach |
| url | http://psasir.upm.edu.my/id/eprint/107792/ http://psasir.upm.edu.my/id/eprint/107792/ http://psasir.upm.edu.my/id/eprint/107792/ http://psasir.upm.edu.my/id/eprint/107792/1/gels-09-00531.pdf |