ArticleFood science & nutrition2022
Response surface optimization of pudding formulation containing fish gelatin and clove (
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 18 citations in OpenAlex.
- Development of a Dairy Product Enriched With Oleaster Flour: A Novel Gluten-Free Functional Pudding.Food science & nutrition · 2026Article
- Development of optimized functional clove fortified probiotic yoghurt.Journal of food science and technology · 2024Article
- Purification and use of crude green glycerol from the transesterification of triglycerides in the formulation of an alcohol gel hand sanitizer.Scientific reports · 2024Article
- Determination of phenolic compounds and their antioxidant activity of IranianFood science & nutrition · 2023Article
- Response surface optimization of pudding formulation containing fish gelatin and clove (Food science & nutrition · 2022Article
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Authors and funding
4 authors at 4 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, the response surface methodology (RSM) was used to optimize the pudding formulation ingredients including the fish/bovine gelatin ratio and cinnamon and clove powder and determine the color and physicochemical and sensory attributes' change in final pudding product. Experiments were carried out based on a central composite design (CCD). The results showed that by increasing the ratio of fish gelatin to bovine gelatin (FG/BG) up to 3%, the moisture content increased slightly and then decreased significantly. Increasing the cinnamon powder to 0.5% reduced the moisture content. Increasing the FG/BG in the formulation of pudding samples reduced the protein content. The effects of cinnamon and clove powder on the protein content were increasing and decreasing, respectively. By increasing the FG/BG ratio, the samples syneresis showed a significant decrease, while the effects of cinnamon and clove powder on the syneresis were nonsignificant. As the level of cinnamon and clove powder increased, the L
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