Response Surface Methodology Study on Optimization of Fish Tofu as Affected by Dietary Fiber Powder from Pomelo (Citrus grandis (L.) Osbeck) Albedo and Tapioca Starch
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Published:
Apr 24, 2017
Keywords:
response surface methodology optimization fish tofu dietary fiber pomelo albedo tapioca starch
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Abstract
A Central Composite Rotatable Design (CCRD) was adopted in the optimization of fish tofu with the addition of dietary fiber from pomelo albedo (0-3 g/100 g) and tapioca starch (3-9 g/100 g) on textural (hardness, cohesiveness, springiness, and chewiness), functional (water holding capacity [WHC] and cooking gain) and sensory properties. For each response, a second-order polynomial model was developed using multiple linear regression analysis. Applying desirability function method, optimum conditions for fish tofu were found to be pomelo albedo concentration of 2.98 g/100 g and tapioca starch concentration of 6.46 g/100 g. At this optimum point, hardness, cohesiveness, springiness, chewiness, WHC, and cooking gain were found to be 48.31 N, 0.57, 0.67 mm, 24.50 N mm, 1.39 g/100 g and 97.20 g/100 g, respectively. Pomelo albedo and tapioca starch had a notable influence on textural properties, which improved the textural properties at certain levels. Lower addition of pomelo albedo into fish tofu resulted in higher acceptable product with respect to firmness, juiciness and overall quality properties.
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Chintong, S., & Pichaivongvongdee, S. (2017). Response Surface Methodology Study on Optimization of Fish Tofu as Affected by Dietary Fiber Powder from Pomelo (Citrus grandis (L.) Osbeck) Albedo and Tapioca Starch. Journal of Fisheries and Environment, 40(3), 113–125. Retrieved from https://li01.tci-thaijo.org/index.php/JFE/article/view/83435
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References
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23. Serdaroğlu, M., G. Yıldız-Turp and K. Abrodímov. 2005. Quality of low-fat meatballs containing legume flours as extenders. Meat Science. 70: 99- 105.
24. Spiller, G.A. 1993. Suggestions for a basis on which to determine a desirable intake of dietary fibre, pp. 351. In G.A. Spiller. (eds). Dietary Fiber in Human Nutrition. CRC Press. Boca Raton, FL, USA.
25. Turban, S., I. Sagir and N. Sule Ustun. 2005. Utilization of hazelnut pellicle in lowfat beef burgers. Meat Science. 71: 312-316.
26. Viuda-Martos, M., Y. Ruiz-Navajas, J. Fernandez-Lopez and J. A. Perez Alvarez. 2009. Effect of orange dietary fibre, oregano essential oil and packaging conditions on shelf-life of bologna sausages. Food Control. 21: 436-443.
27. Viuda-Martos, M., Y. Ruiz-Navajas, J. Fernandez-Lopez and J.A. Perez-Alvarez. 2010. Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella. Meat Science. 85: 568-576.
28. Wu, Y., S.W. Cui, J. Tang and X. Gu. 2007. Optimization of extraction process of crude polysaccharides from boatfruited sterculia seeds by response surface methodology. Food Chemistry. 105: 1599-1605.
29. Yilmaz, I. 2004. Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs. Meat Science.67: 245-249.
30. Zayas, J.F. 1997. Water holding capacity of protein, pp. 76-133. In J.F. Zayas (ed.) Functionality of Proteins in Food. Springer Verlag. Berlin, Germany.
31. Zhang, Z., G. Xu, M. Ma, J. Yang and X. Liu. 2013. Dietary fiber intake reduces risk for gastric cancer: A meta-analysis. Gastroenterology. 145: 113-120.
2. AOAC. 2000. Official method of analysis (17th ed.).Washington, DC Association of the Official Analytical Chemists.
3. Bourne, M.C. 2002. Food texture and viscosity: Concept and measurement (2nd ed.). Waltham, MA: Academic Press.
4. Cardoso, C., R. Mendes and M. L. Nunes. 2008. Development of a healthy low fat fish sausage containing dietary fibre. International Journal of Food Science and Technology.43: 276-283.
5. Choi, Y.S., J.H. Choi, D.J. Han, H.Y. Kim, M.A. Lee, H.W. Kim, J.W. Lee, H.J. Chung and C.J. Kim. 2010. Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems. Meat Science. 84: 212-218.
6. Cui, W., G. Mazza, B.D. Oomah and C.G. Billiaderis. 1994. Optimization of an aqueous extraction process for flaxseed gum by response surface methodology. LWT-Food Science and Technology. 27: 363-369.
7. Fernández-Ginés, J. M., J. Fernández-López, M. E. Sayas-Barberá, E. Sendra and J. A. Pérez-Alvarez. 2004. Lemon albedo as a new source of dietary fibre: Application to bologna sausage. Meat Science. 67: 7-13.
8. Fernández-Ginés, J., E. Sendra, M.E. SayasBarberá, C. Navarro and J.A. Pérez Alvarez. 2008. Physico-chemical and microbiological profiles of "salchichón"(Spanish dry-fermented sausage) enriched with orange fiber. Meat Science. 80: 410-417.
9. Figuerola, F., M.L. Hurtado, A.M. Estévez, I. Chiffelle and F. Asenjo. 2005. Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chemistry. 91: 395-401.
10. Kaczmarczyk, M.M., M.J. Miller and G.G. Freund. 2012. The health benefits of dietary fiber: Beyond the usual suspects of type 2 diabetes mellitus, cardiovascular disease and colon cancer. Metabolism. 61: 1058-1066.
11. Myers, R.H., and D.C. Montgomery. 1995. Response surface methodology, process and product optimization using designed experiments (2nd ed.). New York, NY: John Wiley and Sons.
12. O'Shea, N., E.K. Arendt and E. Gallagher. 2012. Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products. Innovative Food Science and Emerging Technologies. 16: 1-10.
13. Ospina-Echeverri, J.C., A. Sierra, O. Ochoa, J.A. Pérez-Alvarez and J. Fernández-López. 2012. Substitution of saturated fat in processed meat products: A review. Critical Review in Food Science and Nutrition. 52: 113-122.
14. Pagarkar, A.U., V.R. Joshi, T.E. Baug and J.G. Kedar. 2011. Value addition is need of seafood industries. Fish Coops. 23(4): 8-17
15. Pichaiyongvongdee, S. and R. Haruenkit. 2009. Comparative studies of limonin & naringin distribution in different parts of pummel [Citros grandis (L.) Osbeck] cultivars grown in Thailand. Kasetsart Journal (Natural Science). 43: 28-36.
14. Pichaiyongvongdee, S. and B. Rattanapun. 2015. Effect of chemical treatments to reduce the bitterness and drying on chemical physical and functional properties of dietary fiber pomelo powder from Citrus grandis (L.) Osbeck albedo. Kasetsart Journal (Natural Science) 49: 122-132.
15. Pietrasik, Z. and E.C.Y. Li-Chan. 2002. Binding and textural properties of beef gels as affected by protein, carrageenan and microbial transglutaminase addition. Food Research International. 35: 91-98.
16. Ramirez, J.A., A.D. Angel, R.M. Uresti, G. Velazquez and M. Vazquez. 2007. Low salt restructured products from striped mullet (Mugil cephalus) using microbial transglutaminase or whey protein concentrate as additives. Food Chemistry.102: 243-249.
17. Rosmini, M.R., F. Perlo, J.A. Pérez-Alvarez, M.J. Pagan-Moreno, M.A. Gago-Gago, F. Lopez-Santoveña and V. Aranda-Catala. 1996. TBA test by extractive method applied to pate. Meat Science. 42: 103-110.
18. Sánchez-Alonso, I., R. Haji-Maleki and A.J. Borderias. 2007. Wheat fiber as a functional ingredient in restructured fish products. Food Chemistry. 100(3): 1037-1043.
19. Sánchez-Zapata, E.,C. M. Muñoz, E. Fuentes, J. Fernández-López, E. Sendra, E. Sayas, C. Navarro, and J.A. PerezAlvarez. 2010. Effect of tiger nut fibre on quality characteristics of pork burger. Meat Science. 85: 70--76.
20. Sánchez, I., M. Pérez-Mateos and J. Borderias. 2004. Incorporación de fibra dietética a reestructurados: una posibilidad. In: CTC Alimentación. (edited by F.G. Caravaca). pp. 10-12. Madrid: Centro del CSIC.
21. Sanaei, A.V., F. Mahmoodani, S.F. See, S.M. Yusop and A.S. Babji. 2013. Optimization of gelatin extraction and physico-chemical properties of catfish (Clarias gariepinus) bone gelatin. International Food Research Journal. 20(1): 423-430.
22. Sarıçban, C., M.T. Ytlmaz and M. Karakaya. 2009. Response surface methodology study on the optimiza[;tion of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties. Meat Science. 83: 610-619.
23. Serdaroğlu, M., G. Yıldız-Turp and K. Abrodímov. 2005. Quality of low-fat meatballs containing legume flours as extenders. Meat Science. 70: 99- 105.
24. Spiller, G.A. 1993. Suggestions for a basis on which to determine a desirable intake of dietary fibre, pp. 351. In G.A. Spiller. (eds). Dietary Fiber in Human Nutrition. CRC Press. Boca Raton, FL, USA.
25. Turban, S., I. Sagir and N. Sule Ustun. 2005. Utilization of hazelnut pellicle in lowfat beef burgers. Meat Science. 71: 312-316.
26. Viuda-Martos, M., Y. Ruiz-Navajas, J. Fernandez-Lopez and J. A. Perez Alvarez. 2009. Effect of orange dietary fibre, oregano essential oil and packaging conditions on shelf-life of bologna sausages. Food Control. 21: 436-443.
27. Viuda-Martos, M., Y. Ruiz-Navajas, J. Fernandez-Lopez and J.A. Perez-Alvarez. 2010. Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella. Meat Science. 85: 568-576.
28. Wu, Y., S.W. Cui, J. Tang and X. Gu. 2007. Optimization of extraction process of crude polysaccharides from boatfruited sterculia seeds by response surface methodology. Food Chemistry. 105: 1599-1605.
29. Yilmaz, I. 2004. Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs. Meat Science.67: 245-249.
30. Zayas, J.F. 1997. Water holding capacity of protein, pp. 76-133. In J.F. Zayas (ed.) Functionality of Proteins in Food. Springer Verlag. Berlin, Germany.
31. Zhang, Z., G. Xu, M. Ma, J. Yang and X. Liu. 2013. Dietary fiber intake reduces risk for gastric cancer: A meta-analysis. Gastroenterology. 145: 113-120.