Production, Optimization and Validation of Fig Gum Products for Extended Shelf-life
Janet O. Amanze
Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto| FCNAUP, Rua do Campo Alegre, Porto, Portugal.
Margarida C. Vieira
Department of Food Engineering ISE Universidade do Algarve, Portugal.
Kenneth O. Amanze
*
Departmento de Quimica Analytica, Universidad de Cadiz, 11003 Cádiz, Spain.
Gabriel C. Eze
Forensic/Pharmaceutical Chemistry, Western Illinois University, USA.
*Author to whom correspondence should be addressed.
Abstract
The purpose of this study was to improve the sensory qualities of fig gum jelly by optimizing its formulation using Response Surface Methodology (RSM) and mixture design. To assess how important ingredients affected the sensory qualities of fig gum jelly, an experimental design technique was used. The investigation was carried out at Instituto Superior de Engenharia, Universidade Do Algarve, Faro Portugal. Fig paste (x1), k-carrageenan (x2), and honey (x3) were used as independent variables in the mixture design. Ten trained assessors of both sexes participated in the sensory evaluation, rating six sensory attributes: overall acceptability (Y1), openness (Y2), fragrance (Y3), texture A (Y4), texture B (Y5), sweetness A (Y6), sweetness B (Y7), mouthfeel A (Y8), and mouthfeel B (Y9). For every response, polynomial regression models were created. The optimal formulation was found by numerical optimization. It was discovered that a composition of 55 % fig paste, 15 % k-carrageenan, and 30 % honey produced the best fig gum jelly. Validation by the sensory panel confirmed this formulation with a desirability score of 0.3, indicating strong alignment with consumer preference.
Keywords: K-carrageenan, fig, fig gum jelly, shelf life, RSM