Table 7.
Comparison of the optimal jam quality values prepared using anchote powder with the control.
| Physicochemical properties |
||||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Treatments | X1 | X2 | X3 | MC | TSS | aw | pH | TA | Desirability | |
| ∗Cont1 | 49.7 | 49.7 | 0.20 | 31.61 | 61.80 | 0.726 | 2.98 | 0.73 | 0.73 | |
| ∗∗Optimized | 52.43 | 46.00 | 1.07 | 31.55 | 60.01 | 0.759 | 3.01 | 0.66 | ||
|
%Difference |
- |
- |
- |
0.19 |
2.90 |
-4.55 |
-1.01 |
9.59 |
||
|
Textural parameters |
X1 |
X2 |
X3 |
GS |
Ha |
Co |
EP |
Ad |
St |
Desirability |
| ∗Cont1 | 49.7 | 49.7 | 0.20 | 450.48 | 31.25 | 0.90 | 459.51 | −64.48 | −25.76 | 0.73 |
| ∗∗Optimized | 52.43 | 46.00 | 1.07 | 398.49 | 31.25 | 0.90 | 458.13 | −71.42 | −21.24 | |
| %Difference | - | - | - | 11.54 | 0.00 | 0.00 | 0.30 | −10.76 | 17.55 | |
X1 = Strawberry Pulp (%),X2 = Sugar (%), X3 = Pectin (Pectin substitute) (%), MC = Moisture content (%), TSS = total soluble solid (°Brix), aw = water activity, TA = titrable acidity (%), GS = Gel strength (g mm), Ha = Hardness (g), Co = Cohesiveness (ratio), EP = Energy of Penetration (g s), Ad = Adhesiveness (g s), St = Stickiness (g). ∗The control strawberry jam was prepared with 0.2% commercial pectin. ∗∗Values obtained after optimization against the target values for each parameter.