Quality characteristics and storage stability of reduced-calorie mung bean marzipan incorporated with konjac flour and pumpkin
2017
Akesowan, A. | Choonhahirun, A.
This study was aimed to develop the quality of reduced-calorie mung bean marzipan by konjac flour (0.1-0.3%, w/w) and pumpkin (15-30% by mung bean weight). Response surface methodology was used to optimize the product formulation. Incorporation of konjac flour greatly improved sensorial texture of reduced-calorie marzipan, while increasing pumpkin level mostly influenced product color. Optimized marzipan was achieved by adding 0.3% konjac flour and 25.16% pumpkin. In comparison to the regular, optimized marzipan had significantly higher (p <0.05) pH, L* and b* values, but lower (p <0.05) consistency. Consumers gave higher (p<0.05) scores for taste, texture and overall acceptability of the regular marzipan; however, they preferred (p<0.05) color of optimized sample. Both samples had the decrease in physical and sensory properties after 7 days of refrigerated storage, but they were microbiologically safe. Optimized marzipan had lowered fat content and caloric value in relation to the regular.
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