Evaluation of Physicochemical Properties of a Hydrocolloid-Based Functional Food Fortified with Caulerpa lentillifera: A D-Optimal Design Approach
Abstract
:1. Introduction
2. Results and Discussion
2.1. Analysis of the Adequacy of the Fitted Model
2.2. Agreement between Model Prediction and Observed Value
2.3. D-Optimal Analysis
2.3.1. pH Response Analysis
2.3.2. Total Soluble Solid (TSS) Response Analysis
2.3.3. Moisture Analysis
2.4. Selection of the Design
2.5. Verification of Constructed Model
2.6. Color Analysis
2.7. Sugar Analysis Using HPLC
2.8. E-Tongue
3. Conclusions
4. Materials and Methods
4.1. Experimental Materials
4.2. Extraction of C. lentillifera
4.3. Selection of Excipients
4.4. Preparation of Jellies Fortified with C. lentillifera
4.5. Physicochemical Analysis
4.6. Sugar Analysis
4.7. Electric Tongue Sensor
4.8. Experimental Design and Statistical Analysis
4.9. Verification of the Model
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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No. | A | B | C | D | E | F | G | pH | TSS, % | MS, % |
---|---|---|---|---|---|---|---|---|---|---|
1 | 12.50 | 24.89 | 21.63 | 26 | 13 | 1.95 | 0.03 | 5.94 | 45.1 | 38.7 |
2 | 15.00 | 22.03 | 22.02 | 26 | 13 | 1.95 | 0 | 5.97 | 41.5 | 41.3 |
3 | 13.75 | 21.63 | 23.66 | 26 | 13 | 1.95 | 0.01 | 5.96 | 48.0 | 42.9 |
4 | 12.50 | 23.28 | 23.27 | 26 | 13 | 1.95 | 0 | 5.93 | 47.4 | 35.4 |
5 | 12.50 | 20.00 | 26.55 | 26 | 13 | 1.95 | 0 | 5.91 | 48.5 | 36.9 |
6 | 15.00 | 24.00 | 20.00 | 26 | 13 | 1.95 | 0.05 | 6.20 | 43.1 | 49.3 |
7 | 12.50 | 26.53 | 20.00 | 26 | 13 | 1.95 | 0.02 | 5.93 | 45.6 | 40.4 |
8 | 10.00 | 20.00 | 29.00 | 26 | 13 | 1.95 | 0.05 | 5.83 | 48.8 | 39.9 |
9 | 10.00 | 29.05 | 20.00 | 26 | 13 | 1.95 | 0 | 5.87 | 50.1 | 35.6 |
10 | 10.00 | 24.51 | 24.51 | 26 | 13 | 1.95 | 0.03 | 5.83 | 49.7 | 30.4 |
11 | 15.00 | 24.05 | 20.00 | 26 | 13 | 1.95 | 0 | 6.10 | 45.0 | 42.5 |
12 | 15.00 | 24.05 | 20.00 | 26 | 13 | 1.95 | 0 | 5.98 | 44.5 | 43.1 |
13 | 10.00 | 20.00 | 29.05 | 26 | 13 | 1.95 | 0 | 5.88 | 48.7 | 32.7 |
14 | 15.00 | 20.00 | 24.03 | 26 | 13 | 1.95 | 0.02 | 5.98 | 44.5 | 47.7 |
15 | 10.00 | 29.00 | 20.00 | 26 | 13 | 1.95 | 0.05 | 5.82 | 51.8 | 38.7 |
16 | 10.00 | 29.00 | 20.00 | 26 | 13 | 1.95 | 0.05 | 5.84 | 52.5 | 39.2 |
17 | 11.25 | 21.63 | 26.13 | 26 | 13 | 1.95 | 0.04 | 5.87 | 45.5 | 38.0 |
Sources | Physical Parameters | ||
---|---|---|---|
pH | TSS, % | MS, % | |
Model | Significant | Significant | Significant |
R2 | 0.9941 | 0.9907 | 0.9980 |
Adjusted R2 | 0.9836 | 0.9699 | 0.9934 |
Predicted R2 | 0.9354 | 0.9344 | 0.9226 |
Adequate Precision | 38.2014 | 25.0094 | 50.4348 |
p-value | <0.0001 | 0.0010 | <0.0001 |
F value | 94.31 | 47.49 | 217.37 |
C.V. % | 0.21 | 0.83 | 1.04 |
Standard deviation | 0.0123 | 0.3880 | 0.3955 |
PRESS | 0.0083 | 4.26 | 0.9980 |
Independent Variables | Responses | |||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
pH | TSS | MS | ||||||||||||||
No. | A | B | C | D | E | F | G | X | Y | RSE | X | Y | RSE | X | Y | RSE |
1 | 14.3 | 23.0 | 21.7 | 26.0 | 13.0 | 1.9 | 0 | 5.97 | 5.96 | 0.17 | 45.8 | 44.8 | 2.18 | 40.0 | 38.4 | 4.00 |
2 | 14.1 | 23.0 | 21.8 | 26.0 | 13.0 | 1.9 | 0 | 5.96 | 5.93 | 0.50 | 45.9 | 46.8 | 1.96 | 39.5 | 37.8 | 4.30 |
3 | 14.1 | 23.5 | 21.3 | 26.0 | 13.0 | 1.9 | 0 | 5.97 | 5.94 | 0.51 | 46.3 | 46.8 | 1.07 | 39.9 | 38.2 | 4.26 |
Sample/Sugar | Fructose | Glucose | Sucrose | Maltose | Total, % |
---|---|---|---|---|---|
Jelly Run 4 | 0.22 ± 0.01 | 4.19 ± 0.054 | 25.17 ± 0.48 | 2.77 ± 0.09 | 32.37 |
Jelly Run 10 | 0.18 ± 0.00 | 4.52 ± 0.062 | 26.91 ± 0.42 | 3.01 ± 0.72 | 34.63 |
Jelly Run 12 | 0.20 ± 0.035 | 3.89 ± 0.074 | 24.35 ± 1.21 | 2.55 ± 0.06 | 31.00 |
Control | ND | 4.72 ± 0.035 | 29.76 ± 0.473 | 3.22 ± 0.13 | 37.73 |
Extract | 3.687 ± 0.04 | 3.754 ± 0.023 | ND | ND | 7.37 |
Commercial jelly | 1.23 ± 0.00 | 11.937 ± 0.00 | 24.658 ± 0.07 | 5.70 ± 0.16 | 43.53 |
p-value | 0.0000 | 0.0000 | 0.0000 | 0.0000 |
Causal Factor Variables | Coded Level of Variable (%) | |
---|---|---|
Low (−1) | High (+1) | |
Extract | 10 | 15 |
Sucrose | 20 | 29.05 |
Fructose | 20 | 29.05 |
Methylparaben | 0 | 0.05 |
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Nasir, N.A.H.A.; Yuswan, M.H.; Shah, N.N.A.K.; Abd Rashed, A.; Kadota, K.; Yusof, Y.A. Evaluation of Physicochemical Properties of a Hydrocolloid-Based Functional Food Fortified with Caulerpa lentillifera: A D-Optimal Design Approach. Gels 2023, 9, 531. https://doi.org/10.3390/gels9070531
Nasir NAHA, Yuswan MH, Shah NNAK, Abd Rashed A, Kadota K, Yusof YA. Evaluation of Physicochemical Properties of a Hydrocolloid-Based Functional Food Fortified with Caulerpa lentillifera: A D-Optimal Design Approach. Gels. 2023; 9(7):531. https://doi.org/10.3390/gels9070531
Chicago/Turabian StyleNasir, Nor Atikah Husna Ahmad, Mohd Hafis Yuswan, Nor Nadiah Abd Karim Shah, Aswir Abd Rashed, Kazunori Kadota, and Yus Aniza Yusof. 2023. "Evaluation of Physicochemical Properties of a Hydrocolloid-Based Functional Food Fortified with Caulerpa lentillifera: A D-Optimal Design Approach" Gels 9, no. 7: 531. https://doi.org/10.3390/gels9070531