Prachi Deshmukh , Dhanashree Patil , Prasanna P Bhalerao , Ashish Dabade , Sachin K Sonawane
{"title":"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","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":"{\"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}","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}
Optimization & characterization of chips developed from cabbage powder, maize and rice flour using simplex lattice mixture design
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.
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