Response surface methodology for the optimization of soft waxy taste from Fenyuan processing formula

【Objective】To obtain an optimized formula and process conditions in order to provide technical support for the processing and production of soft, waxy Fenyuan.【Method】With cassava starch as the raw material and sensory score and texture parameters as indicators, on the basis of a single factor test, Design-Expert 8.0.6 was used for response surface analysisand a quadratic polynomial mathematical model was established to determine the optimal process conditions of Fenyuan according to regression analysis.【Result】The quadratic regression equation of sensory score(Y) on the amounts added of sodium carboxymethyl cellulose(A), xanthan gum(B) and guar gum(C) was established:Y=89.9- 0.18A-0.79B-0.22C+0.36AB+0.92AC+2.06BC-1.78A²-2.14B²-1.03C². The order of the effects of various factors on the sensory evaluation was xanthan gum>guar gum>sodium carboxymethyl cellulose. The interaction between xanthan gum and guar gum had extremely significant effect on the sensory quality(P<0.01),and the interaction between sodium carboxymethyl cellulose and guar gum had significant effect(P<0.05). The optimal formula for making Fenyuan was as follows:0.07% pregelatinized starch, 0.08% sodium carboxymethyl cellulose, 0.05% xanthan gum and 0.05% guar gum. Under these conditions, the sensory score of Fenyuan was 91.4,which was close to the predicted value of the model(89.9). The texture data of elasticity(0.671), masticatory(426.5 gf), hardness(807.2 gf), adhesion(1644 gf·mm) and cohesiveness(0.788) are relatively good.【Conclusion】The response surface method can effectively improve the sensory quality of Fenyuan, and reveal the relationship between its sensory and texture characteristics. The regression model is reliable and provides a theoretical basis and prediction for actual production.