Optimization & characterization of chips developed from cabbage powder, maize and rice flour using simplex lattice mixture design

Food chemistry advances Pub Date : 2024-07-25 DOI:10.1016/j.focha.2024.100787

Prachi Deshmukh , Dhanashree Patil , Prasanna P Bhalerao , Ashish Dabade , Sachin K Sonawane

{"title":"Optimization & characterization of chips developed from cabbage powder, maize and rice flour using simplex lattice mixture design","authors":"Prachi Deshmukh , Dhanashree Patil , Prasanna P Bhalerao , Ashish Dabade , Sachin K Sonawane","doi":"10.1016/j.focha.2024.100787","DOIUrl":null,"url":null,"abstract":"<div><p>This study employed a simplex lattice mixture design to optimize cabbage chips by blending cabbage powder, maize flour, and rice flour. Fourteen formulations were created using Design-Expert® software, with sensory attributes including crispiness, taste, appearance, aroma, and overall acceptability assessed. The approach revealed that cabbage powder (12 %), maize flour (10 %), and rice flour (27.97 %) effectively produced chips with desirable characteristics. Proximate analysis of the final chips (per 100 g) indicated 409.69 kcal energy, 70.97 g carbohydrates, 7.22 g protein, 10.77 g fat, 5.52 g total sugar, 4.04 % moisture, and 7.00 g ash. Mineral analysis revealed 9.48 mg calcium, 84.26 mg potassium, and 38.46 mg magnesium. This research optimizes cabbage chips, emphasizing their balanced nutrition and potential as a healthier snack.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100787"},"PeriodicalIF":0.0000,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001825/pdfft?md5=900d1846a700b9edbb47577271324ae1&pid=1-s2.0-S2772753X24001825-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food chemistry advances","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2772753X24001825","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 0

Abstract

This study employed a simplex lattice mixture design to optimize cabbage chips by blending cabbage powder, maize flour, and rice flour. Fourteen formulations were created using Design-Expert® software, with sensory attributes including crispiness, taste, appearance, aroma, and overall acceptability assessed. The approach revealed that cabbage powder (12 %), maize flour (10 %), and rice flour (27.97 %) effectively produced chips with desirable characteristics. Proximate analysis of the final chips (per 100 g) indicated 409.69 kcal energy, 70.97 g carbohydrates, 7.22 g protein, 10.77 g fat, 5.52 g total sugar, 4.04 % moisture, and 7.00 g ash. Mineral analysis revealed 9.48 mg calcium, 84.26 mg potassium, and 38.46 mg magnesium. This research optimizes cabbage chips, emphasizing their balanced nutrition and potential as a healthier snack.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

利用简单网格混合物设计优化用卷心菜粉、玉米和大米粉制成的薯片并确定其特性

本研究采用了简单网格混合物设计，通过混合卷心菜粉、玉米粉和大米粉来优化卷心菜片。使用 Design-Expert® 软件创建了 14 种配方，并对酥脆度、口感、外观、香气和总体可接受性等感官属性进行了评估。该方法显示，卷心菜粉（12%）、玉米粉（10%）和大米粉（27.97%）能有效生产出具有理想特性的薯片。最终薯片（每 100 克）的近似分析表明，能量为 409.69 千卡，碳水化合物为 70.97 克，蛋白质为 7.22 克，脂肪为 10.77 克，总糖为 5.52 克，水分为 4.04 %，灰分为 7.00 克。矿物质分析显示，钙含量为 9.48 毫克，钾含量为 84.26 毫克，镁含量为 38.46 毫克。这项研究对卷心菜片进行了优化，强调了其均衡的营养和作为更健康零食的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊