Optimization and validation for quantification for allulose of jelly candies using response surface methodology.

Journal: Journal of food science and technology
Published Date: Sep 11, 2020

Abstract

A simple, rapid and reliable extraction method for allulose content in jelly were optimized using response surface methodology. The extraction method was selected based on preliminary experiments, with a three-factor, three-level central complex design including 20 experimental runs to optimize the extraction parameters. The optimum extraction factors predicted were temperature of 66 °C, solvent of 74% (v/v) ethanol, and extraction time of 24 min under shaking water bath extraction. The measured parameters were in accordance with the predicted values. The developed analytical method was validated with regard to linearity, accuracy and precision presenting recovery level from 90.79 to 95.18% and detection limits varying from 0.53 to 1.62 mg/mL. Finally, the method will be potentially applicable to a commercial jelly food using optimum extraction.

Authors

  • Dan-Bi Kim
    Food Analysis Center, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365 Republic of Korea.
  • Tae Gyu Nam
    Major of Food Science and Biotechnology, Division of Bio-convergence, Kyonggi University, Suwon, 16227 Republic of Korea.
  • Young Sung Jung
    Food Analysis Center, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365 Republic of Korea.
  • Hye-Jung Kim
    Samyang Corp, Seongnam, 13488 Republic of Korea.
  • Soonok Sa
    Samyang Corp, Seongnam, 13488 Republic of Korea.
  • Miyoung Yoo
    Food Analysis Center, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365 Republic of Korea.

Keywords

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