| Objective With tamarind,coconut oil,and xylitol as the primary ingredients, investigate the processing techniques for low-sugar tamarind-coconut oil fruit cake and evaluate the quality of the final product.Methods The low-sugar tamarind-coconut oil fruit cake was optimized using sensory evaluation, texture, and color difference as indicators through a single-factor orthogonal experimental design. The physical, microbial, mineral element, and flavor characteristics of the finished product were also analyzed.Results The optimal formulation for low-sugar tamarind-coconut fruit cake is : based on a total product weight of 50 g, the ingredients are as follows: tamarind juice 8 g, coconut oil 4 g, carrageenan 0.27 g, konjac powder 0.53 g, and xylitol 8 g. Under these optimal conditions,the sensory score of the low-sugar tamarind-coconut oil fruit cake was 94.7 points; The hardness, elasticity, adhesiveness, and chewiness were 93.33 g, 2.54 mm, 79.33 g, and 2.00 g, respectively; The color difference L*, a*, b* were 46.34, 7.13, 13.27 respectively; The total sugar, total acid, and amino acid content were 27.18%, 0.39 mg/g, and 0.25 mg/g, respectively; The contents of mineral elements potassium, phosphorus, calcium, and magnesium were 717.95, 62.17, 73.7, and 91.4 mg/kg, respectively, with a ratio of phosphorus to calcium close to 1:1; Electronic nose analysis reveals that the aroma of the finished product primarily consists of short-chain alkanes, alcohols, ethers, aldehydes, ketones, aromatic compounds, and sulfides. The sum of contribution rates of the first and second principal components was 98.80%;Conclusion The low-sugar tamarind-coconut oil fruit cake made by this method is nutritious, moderately soft and firm in texture, with uniform color and unique flavor. |
