Response Surface Methodology Study on Optimization of Fish Tofu as Affected by Dietary Fiber Powder from Pomelo (Citrus grandis (L.) Osbeck) Albedo and Tapioca Starch

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Sutasinee Chintong
Suwanna Pichaivongvongdee

Abstract

A Central Composite Rotatable Design (CCRD) was adopted in the optimization of fish tofu with the addition of dietary fiber from pomelo albedo (0-3 g/100 g) and tapioca starch (3-9 g/100 g) on textural (hardness, cohesiveness, springiness, and chewiness), functional (water holding capacity [WHC] and cooking gain) and sensory properties. For each response, a second-order polynomial model was developed using multiple linear regression analysis. Applying desirability function method, optimum conditions for fish tofu were found to be pomelo albedo concentration of 2.98 g/100 g and tapioca starch concentration of 6.46 g/100 g. At this optimum point, hardness, cohesiveness, springiness, chewiness, WHC, and cooking gain were found to be 48.31 N, 0.57, 0.67 mm, 24.50 N mm, 1.39 g/100 g and 97.20 g/100 g, respectively. Pomelo albedo and tapioca starch had a notable influence on textural properties, which improved the textural properties at certain levels. Lower addition of pomelo albedo into fish tofu resulted in higher acceptable product with respect to firmness, juiciness and overall quality properties.

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How to Cite
Chintong, S., & Pichaivongvongdee, S. (2017). Response Surface Methodology Study on Optimization of Fish Tofu as Affected by Dietary Fiber Powder from Pomelo (Citrus grandis (L.) Osbeck) Albedo and Tapioca Starch. Journal of Fisheries and Environment, 40(3), 113–125. Retrieved from https://li01.tci-thaijo.org/index.php/JFE/article/view/83435
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