Quality characteristics and storage stability of reduced-calorie mung bean marzipan incorporated with konjac flour and pumpkin

Akesowan A., . and Choonhahirun A., . Quality characteristics and storage stability of reduced-calorie mung bean marzipan incorporated with konjac flour and pumpkin. pp. 2474-2481. ISSN 2231-7546

This study was aimed to develop the quality of reduced-calorie mung bean marzipan by konjac flour (0.1-0.3 w/w) and pumpkin (15-30 by mung bean weight). Response surface methodology was used to optimize the product formulation. Incorporation of konjac flour greatly improved sensorial texture of reduced-calorie marzipan while increasing pumpkin level mostly influenced product color. Optimized marzipan was achieved by adding 0.3 konjac flour and 25.16 pumpkin. In comparison to the regular optimized marzipan had significantly higher (p 0.05) pH L and b values but lower (p 0.05) consistency. Consumers gave higher (p0.05) scores for taste texture and overall acceptability of the regular marzipan; however they preferred (p0.05) color of optimized sample. Both samples had the decrease in physical and sensory properties after 7 days of refrigerated storage but they were microbiologically safe. Optimized marzipan had lowered fat content and caloric value in relation to the regular.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(06)%202017/(28).p...

Abstract

This study was aimed to develop the quality of reduced-calorie mung bean marzipan by konjac flour (0.1-0.3 w/w) and pumpkin (15-30 by mung bean weight). Response surface methodology was used to optimize the product formulation. Incorporation of konjac flour greatly improved sensorial texture of reduced-calorie marzipan while increasing pumpkin level mostly influenced product color. Optimized marzipan was achieved by adding 0.3 konjac flour and 25.16 pumpkin. In comparison to the regular optimized marzipan had significantly higher (p 0.05) pH L and b values but lower (p 0.05) consistency. Consumers gave higher (p0.05) scores for taste texture and overall acceptability of the regular marzipan; however they preferred (p0.05) color of optimized sample. Both samples had the decrease in physical and sensory properties after 7 days of refrigerated storage but they were microbiologically safe. Optimized marzipan had lowered fat content and caloric value in relation to the regular.

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Item Type:	Article
AGROVOC Term:	Mung beans
AGROVOC Term:	Flours
AGROVOC Term:	Pumpkins
AGROVOC Term:	Storage stability
AGROVOC Term:	Proximate analysis
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Experimental design
AGROVOC Term:	Microbiological analysis
AGROVOC Term:	Methodology
AGROVOC Term:	Organoleptic traits
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23910

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