Optimization of Jackfruit Sauce Formulations Using Response Surface Methodology

Abstract

The study aimed to develop a jackfruit sauce product using response surface methodology (RSM), one of the most commonly used optimization techniques in food science. RSM with a threelevel, three-factor mixture design was used to optimize the formula of the product. The effects of three independent variables: jackfruit puree (X1; 45–55%), sugar (X 2; 30–40%) and vinegar (X 3; 5–15%) on the chemical, physical and sensory qualities of jackfruit sauce were investigated. The behavior of the response surface (Yi) was also investigated for the response function by performing a regression analysis procedure with no intercept option. Moreover, graphical optimization was carried out to determine the optimum formula of jackfruit sauce in terms of sensory attributes. The three independent variables had significant (P < 0.05) effects for all response variables. The optimum formula of jackfruit sauce consisted of 45.9% jackfruit puree, 32.4% sugar, 11.7% vinegar, 0.6% pickled chili, 0.3% pickled garlic, 0.9% salt and 8.2% water. The developed jackfruit sauce had an orange-yellow color with CIELAB system values for L*, a*, b*, H* and C* of 37.7, 2.6, 18.9, 97.8° and 19.0, respectively. The total soluble solids, pH, moisture content, titratable acidity and reducing sugar were 38.57 °Brix, 3.72, 62.13, 0.074
and 4.13%, respectively. As calculated by the power law model, the flow behavior index (n) and consistency index (k) were 0.127 and 83.07 mPa.sn, respectively. The evaluation of the developed jackfruit sauce showed that 74% of consumers accepted the product and the overall liking was at the moderate level.