Optimization of Concentration-Time, Agar, and Sugar Concentration for Sweet Gelatinized Adzuki-Bean Jelly Cake (Yokan) by Response Surface Methodology

Abstract

Samples of sweet gelatinized adzuki-bean jelly cake were successfully prepared and systematically analyzed to investigate the factors that affect the production, quality, and gelatin properties of yokan (gelatinized adzuki bean cake). The purpose of this study was to investigate the properties of gelatinized adzuki-bean cake gelatin and identify the optimal production conditions using response surface methodology with three factors: agar concentration, sugar concentration, and concentration time. Findings show that the optimum processing conditions are 1.2–1.5% agar concentration and 34–40% sugar concentration, with 30–40 min concentration time. These conditions produced a gelatinized adzuki-bean cake favored by the majority of the sensory evaluators. Overall, the relationships between different gelatinized adzuki-bean cake processing conditions and gelatin properties were preliminarily clarified. The findings not only provide a promising avenue for gelatinized adzuki-bean cake production but also promote the potential application of various processing conditions in quality improvement.

Effect of 450 nm Visible Blue Light from Light-Emitting Diode on Escherichia coli O157:H7 in Agar Gels: Optimizing the Lighting Array and Quantitative Microbial Exposure Assessment

“…Agar offers a strong gelling ability without the addition of sugar; thus, it has the potential to be used as a low-calorie or sugar-free ingredient. Various formulations of agar jellies have been developed, such as red beans [18] and fruit/fruit juice [19,20]. Despite the wide utilization of agar in jelly formulations, the process management for agar jellies has rarely been investigated.…”