Open AccessStudy on Making Formulation of Jujube Dietary Fiber Tableware
Author(s) -
Shaocheng Wang,
Shijun Liu,
Hongxiang Sun,
Yanping Lv
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/914/1/012004
Subject(s) - food science , dietary fiber , fiber , sugar , mathematics , chemistry , materials science , composite material
Objective: To develop jujube dietary fiber tableware and optimize the best formula for jujube dietary fiber tableware. Methods: The tableware samples were made from the raw materials of jujube dietary fiber tableware according to different formulations, and the properties of anti-impact, leakage time, falling resistance, color and smell were evaluated, and the response surface method was used to establish a model for analysis and optimization, and the best formula was finally determined. Results: The results showed that the best formula of jujube dietary fiber tableware was jujube dietary fiber 4.1g, starch 5.0g, white granulated sugar 5.0g, gelatin 0.1g, carrageenan 0.1g, glycerol 1.0mL, water 12.0mL, fermentation time 23.0min. Conclusion: Through the best formula, the color and hardness of jujube dietary fiber tableware are similar to those of normal wooden tableware, and the jujube dietary fiber tableware is beautiful and practical.