Optimization of Ingredients for the Manufacture of Sugar-free Konjac Jelly Drinks by Response Surface Methodology

A central composite rotatable design was applied to evaluate the effect of erythritol-sucralose and citric acid on sensory evaluation of sugar-free konjac jelly drinks. The results showed that sensory scores for color, taste, texture and overall liking ranged from 5.54 to 6.35, 5.54 to 6.82, 5.32 to 6.89 and 5.62 to 6.86, respectively. Response surface analysis revealed that quadratic models for taste, texture and overall liking satisfactorily described sensory acceptance of the products with coefficients of determination or R2-values of 0.9178, 0.9298 and 0.9370, respectively. The contour plots showed that all sensory attributes were strongly influenced by erythritol-sucralose. Numerical optimization determined the optimum condition for production of sugar-free konjac jelly drinks based on maximum sensory attributes was achieved at 4% erythritol-sucralose and 0.25% citric acid