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Objective To investigate the formula optimization conditions for low-sugar tamarind-coconut oil fruit cake, utilizing tamarind, coconut oil and xylitol as the primary ingredients, and to assess 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 was: Based on a total product weight of 50 g, tamarind juice 8 g, coconut oil 4 g, carrageenan 0.27 g, konjac powder 0.54 g and xylitol 8 g. Under these optimal conditions, the sensory score of the low-sugar tamarind-coconut oil fruit cake was 94.70 points; the hardness, elasticity, adhesiveness and chewiness were 93.33 g, 2.54 mm, 79.33 g and 2.00 mJ, 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 g/100 g, 0.39 mg/g and 0.25 mg/g, respectively; the content of mineral elements potassium, phosphorus, calcium, and magnesium were 717.95, 62.17, 73.70 and 91.40 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 in principal component analysis (PCA) 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.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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