Response surface optimisation of high antioxidant jelly from Musa paradisiaca and Trigona sp. honey using central composite design as a convenient functional food

• Main Authors: Anuar, Mohd Nur Nasyriq, Ibrahim, Muhammad, Kharsa, Badr Eddin, Mat Alewi, Nur Aizura, Hazali, Norazlanshah, Kaderi, Mohd Arifin, Md Isa, Muhammad Lokman
• Format: Article
• Language: English; English; English
• Published: Universiti Putra Malaysia 2019
• Subjects: R Medicine (General); RT Nursing
• Online Access: http://irep.iium.edu.my/76312/1/76312_Response%20surface%20optimisation%20of%20high%20antioxidant.pdf; http://irep.iium.edu.my/76312/2/76312_Response%20surface%20optimisation%20of%20high%20antioxidant_SCOPUS.pdf; http://irep.iium.edu.my/76312/3/76312_Response%20surface%20optimisation%20of%20high%20antioxidant_WOS.pdf; http://irep.iium.edu.my/76312/; http://www.ifrj.upm.edu.my/26%20(04)%202019/10%20-%20IFRJ18739.R1-Final.pdf

The optimum combination of Musa paradisiaca (MP) and Trigona sp. Honey (TH) in formulating high antioxidant jelly was analysed for total carbohydrate content (CHO), antioxidant capacity (AC), and acceptability via the Response Surface Methodology. Central composite design was employed to optimise...