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S. YOUSAF1, S. Yusof1, Y. Bin Abdul Manap2, and S. Abd-Aziz3. (1) Dept. of Food Technology, Univ. Putra Malaysia, Faculty of Food Science & Biotechnology, Serdang, Selangor, 43400, Malaysia, (2) Food Technology, Universiti Putra Malaysia, Associate Professor, Serdang, Selangor, 43400, Malaysia, (3) Department of Biotechnology, Universiti Putra Malaysia, Associate Professor, Serdang, Selangor, 43400, Malaysia Inulin and oligofructose are increasingly being used as functional food ingredients in various food product formulations because of their lower caloric value, role as a dietry fibre and bifidus stimulation along with varied functional properties. The present study was conducted to determine the optimal level of inulin and oligofructose fortification in the clarified banana juice. The regression analysis and response surface methodology (RSM ) were used to obtain acceptable juice formulations based on sensory and physical characteristics. Inulin at 0-2% and oligofructose at 1-10% were used as independent variables. The dependent variables included taste, off-flavor, odor, mouthfeel, viscosity, preference, and total soluble solid (TSS). The predictive models with R2values greater than 0.75 were used for the contour plots. The low R2 values observed for off-flavor (0.58) and odor (0.33) indicated a lack of fit. However, the R2 values for taste, mouthfeel, preference, viscosity and TSS were greater than 0.75 with significant F values and, therefore, the predictive models were used for prediction of the optimal inulin and oligofructose level. Coefficient estimates from seven regression models and the results of significant tests on the coefficients revealed that oligofructose was more important than inulin, as it has more influence on the sensory and physical characteristics of the juice. Furthermore taste, mouthfeel and viscosity were more affected by the inulin and oligofructose levels than other dependent variables. The contours of constant response values for taste, mouthfeel, preference and viscosity showed the same optimal region at 2% inulin and 10% oligofructose; this fortification level of inulin and oligofructose would yield the clarified banana juice with acceptable sensory and physical characteristics. This study demonstrated that inulin and oligofructose can be incorporated into the clarified banana juice. A consumer and market study is needed to warrant the market potential of this product.
Session 113, Product Development: General
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