Optimization of gel mixture formulation based on weighted value using response surface methodology

Abstract

Gel mixtures play an important role in food processing. We investigated the interactions among three polysaccharides, konjac glucomannan (KGM), κ-carrageenan (κCG), and modified corn starch (MCS), by applying central composite design of response surface methodology to model and optimize the weighted value (WV) for water holding capacity (WHC), hardness (H), and springiness (S) of gelation. Using statistical analysis, we determined the optimum gel mixture formulation as 6 g κCG, 8 g KGM, and 9 g MCS, with a maximum WV of 0.945. The order of influence of the three polysaccharides on the gel properties of the mixture was κCG > MCS > KGM. Scanning electron microscopy revealed that KGM and κCG formed a spiral structure with the gaps filled with MCS; the three polysaccharides formed a closely networked structure. Our results demonstrated that optimizing gel mixture using response surface methodology is effective, particularly, where high-quality gel mixture is required.

Keywords

• gel mixtures
• weighted value
• response surface methodology
• κ-carrageenan
• konjac glucomannan
• modified corn starch