Affiliation:
1. Institute of Agro-Products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
2. Xinjiang Deeper Processing and Engineering Technology Research Centre of Main Byproducts, Urumqi 830091, China
3. College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China
4. College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Shandong Agricultural University, Taian 271002, China
Abstract
Solid beverages of effervescent tablets have good taste and portable features and are favored by consumers, but product quality and nutrition cannot meet the need of increasing nutritional requirements. Sea buckthorn fruit has a special flavor and nutrient-rich characteristics, but the related products of effervescent tablets have not been developed. In this paper, different additive contents (sea buckthorn fruit powder, erythritol, disintegrant, maltodextrin, polyvinylpyrrolidone (PVP)) were optimized using the random centroid method; the obtained effervescent effect sensory evaluation characteristics (appearance, beverage, appearance, taste, solubility) were used to establish a fuzzy mathematic model for sensory evaluation method of process optimizing; and the nutritional components and characteristics of optimized sea buckthorn powder effervescent tablets were compared to the ones of the commercial product. The results show that the optimal process conditions (47.7% sea buckthorn fruit powder, 1.3% erythritol, 1:1 disintegrant ratio, 2% maltodextrin and 2.9% PVP) were obtained according to the highest fuzzy comprehensive sensory score (87.76). Moreover, the optimized one contains a higher content of vitamin C (50.36 mg/100 g), carotenoids (10.18 mg/100 g), total phenols (11.52 GAE/g), and total flavonoids (28.46 mg RE/100 g), as well as a shorter disintegration time (10 s). The results indicate the RCO, combined with fuzzy mathematical sensory evaluation, is preferably suitable for effervescent tablet process optimization, and the quality indicators met the requirements of the effervescent tablet.
Funder
special project for basic scientific activities of non-profit institutes supported the government of Xinjiang Uyghur Autonomous Region of funder
Special plan project of key R & D tasks in Xinjiang Uygur Autonomous Region
Subject
Process Chemistry and Technology,Chemical Engineering (miscellaneous),Bioengineering