Optimization of egg tofu formulations containing carrageenan, gum arabic and corn starch by descriptive sensory analysis

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2 Citations (Scopus)

Abstract

The objectives of this study was to determine the effects of carrageenan, gum Arabic and corn starch on the sensory characteristics of egg tofu and to optimize egg tofu formulations using Response Surface Methodology (RSM). A Central Composite Design (CCD) with three factors was used to study the effects of carrageenan (0.1-0.2%), gum Arabic (0.1-1.0%) and corn starch (1.5-2.5%) on the sensory characteristics of egg tofu. Eight trained panelists performed quantitative descriptive analysis. Analysis of Variance (ANOVA) showed that several of the response variables (egg aroma, starchiness, cohesiveness, astringency and aftertaste) were significantly different (p<0.05) and that the coefficients of determination (R2) were in the range of 0.77-0.96. Based on the superimposed plot to determine the overlay region for sensory attributes, the formulation of egg tofu with desired sensory quality was obtained by incorporating 0.12% carrageenan, 0.61% gum Arabic and 2.00% corn starch. The best sensory performances were set as a goal for each response and the results showed that the optimum predicted response values obtained for egg aroma, starchiness, cohesiveness, astringency and aftertaste were 62, 88, 37, 34 and 60 mm respectively.

Original languageEnglish
Pages (from-to)47-57
Number of pages11
JournalAmerican Journal of Applied Sciences
Volume12
Issue number1
DOIs
Publication statusPublished - 11 Mar 2015

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tofu
gum arabic
carrageenan
corn starch
sensory evaluation
sensory properties
astringency
cohesion
odors
response surface methodology
analysis of variance

Keywords

  • Central composite design (CCD)
  • Descriptive sensory analysis
  • Egg tofu
  • Optimization
  • Respond surface methodology (RSM)

ASJC Scopus subject areas

  • General

Cite this

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title = "Optimization of egg tofu formulations containing carrageenan, gum arabic and corn starch by descriptive sensory analysis",
abstract = "The objectives of this study was to determine the effects of carrageenan, gum Arabic and corn starch on the sensory characteristics of egg tofu and to optimize egg tofu formulations using Response Surface Methodology (RSM). A Central Composite Design (CCD) with three factors was used to study the effects of carrageenan (0.1-0.2{\%}), gum Arabic (0.1-1.0{\%}) and corn starch (1.5-2.5{\%}) on the sensory characteristics of egg tofu. Eight trained panelists performed quantitative descriptive analysis. Analysis of Variance (ANOVA) showed that several of the response variables (egg aroma, starchiness, cohesiveness, astringency and aftertaste) were significantly different (p<0.05) and that the coefficients of determination (R2) were in the range of 0.77-0.96. Based on the superimposed plot to determine the overlay region for sensory attributes, the formulation of egg tofu with desired sensory quality was obtained by incorporating 0.12{\%} carrageenan, 0.61{\%} gum Arabic and 2.00{\%} corn starch. The best sensory performances were set as a goal for each response and the results showed that the optimum predicted response values obtained for egg aroma, starchiness, cohesiveness, astringency and aftertaste were 62, 88, 37, 34 and 60 mm respectively.",
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