New chestnut-based chips optimization: Effects of ingredients

LWT

Volumn 43, Issue 1, 2010, Pages 126-132

  Di Monaco, Rossella ^a   Antonella Miele, Nicoletta ^a   Cavella, Silvana ^a   Masi, Paolo ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Chestnut chips; Consumer test; Formula optimization; Sensory analysis

Indexed keywords

FRUITS; LIPIDS; MIXTURES; PALM OIL; REGRESSION ANALYSIS;

CHESTNUT CHIP; COMPONENT PROPORTION; CONSUMER TEST; DESIGN POINTS; EXTREME VERTICES DESIGN; FORMULA OPTIMIZATION; MIXTURE EXPERIMENT; OPTIMISATIONS; OPTIMIZATION EFFECTS; SENSORY ATTRIBUTES;

SENSORY ANALYSIS;

ZEA MAYS;

EID: 70349298327     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.07.005     Document Type: Article

References (28)

1. Abdullah A., and Cheng T.C. Optimization of reduced calorie tropical mixed fruits jam. Food Quality & Preference 12 (2001) 63-68
2. Castro I.A., Silva R.S.F., Tirapegui J., Borsato D., and Bona E. Simultaneous optimization of response variables in protein mixture formulation: constrained simplex method approach. International Journal of Food Science and Technology 38 (2003) 103-110
3. Choi I.D., Phillips R.D., and Resurreccion A.V.A. Consumer-based optimization of a third-generation product made from peanut and rice flour. Journal of Food Science 72 7 (2007) 443-449
4. Chu C.A., and Resurreccion A.V.A. Optimization of a chocolate peanut spread using response surface methodology (RSM). Journal of Sensory Studies 19 (2004) 237-260
5. Cornell J.A. Experiments with mixtures: Designs, models, and the analysis of mixture data (1981), John Wiley & Sons, New York, USA
6. Gacula C. Product optimization. Design and analysis of sensory optimization (1993), Food & Nutrition Press, Trumbull, CT 105-236
7. Gan H.E., Karim R., Muhammad S.K.S., Bakar J.A., Hashim D.M., and Rahman R.A. Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology. Lebensmittel-Wissenschaft und Tecnologie 40 (2007) 611-618
8. Holt S.D., Resurrecion A.V.A., and McWatters K.H. Formulation, evaluation and optimization of tortillas containing wheat, cowpea and peanut flours using mixture response surface methodology. Journal of Food Science 57 1 (1992) 121-127
9. Idris N., Emborg M.S., Abdullah A., Che Ha C.M., and Hassan H. Performance evaluation of shortenings based on palm oil and butterfat in yellow cake. Fett/Lipid 98 (1996) 144-148
10. Jaswir I., Che Man Y.B., Yusof S., Selamat J., and Sugisawa H. Effect of glucose syrup solid, sucrose, hydrogenated palm oil and soy-lecithin on sensory acceptability of durian leather. Journal of Food Processing and Preservation 22 (1998) 13-25
11. Lawless H.T., and Heymann H. Sensory evaluation of food, principles and practices Vols. 341-378 (1998), Kluwer Academic/Plenum Publisher, New York pp. 430-479
12. Lobato-Calleros C., and Vernon-Carter E.J. Microstructure and texture of cheese analogues containing different types of fat. Journal of Texture Studies 29 (1998) 569-586
13. Mazumder P., Roopa B.S., and Bhattacharya S. Textural attributes of a model snack food at different moisture contents. Journal of Food Engineering 79 (2007) 511-516
14. Meiselman H.L., Johnson J.L., Reeve W., and Crouch J.E. Demonstrations of the influence of the eating environment on food acceptance. Appetite 35 (2000) 231-237
15. Mendes L.C., de Menezes H.C., Aparecida M., and da Silva A.P. Optimization of the roasting of robusta coffee (C. canephora conillon) using acceptability tests and RSM. Food Quality & Preference 12 (2001) 153-162
16. Nath A., and Chattopadhyay P.K. Optimization of oven toasting for improving crispness and other quality attributes of ready to eat potato-soy snack using response surface methodology. Journal of Food Engineering 80 (2007) 1282-1292
17. Raina C.S., Singh S., Bawa A.S., and Saxena D.C. Formulation of pasta from rice brokens: optimization of ingredient levels using response surface methodology. European Food Research Technology 220 (2005) 565-574
18. Rankin L.L., and Bingham M. Acceptability of oatmeal chocolate chip cookies prepared using pureed white beans as a fat ingredient substitute. Journal of the American Dietetic Association 100 (2000) 831-833
19. Ravi R., and Susheelamma N.S. Simultaneous optimization of a multiresponse system by desirability function analysis of boondi-making: a case study. Journal of Food Science 70 8 (2005) 539-547
20. Romanchick-Cerpovicz J., Tilmon R.W., and Baldree K.A. Moisture retention and consumer acceptability of chocolate bar cookies prepared with okra gum as a fat ingredient substitute. Journal of the American Dietetic Association 102 9 (2002) 1301-1303
21. Senthil A., Ravi R., Bhat K.K., and Seethalakshmi M.K. Studies on the quality of fried snacks based on blends of wheat flour and soya flour. Food Quality & Preference 13 (2002) 267-273
22. Seog E.J., Kim H.R., and Lee J.H. Optimization of onion cookie baking process using response surface methodology. Journal of Food Quality 31 (2008) 306-322
23. Singh A.K., Tiwari S., Singh R.R.B., Tyagi R.K., and Arora S. Optimization of ingredient levels for manufacturing malted milk beverage using response surface methodology. International Journal of Dairy Technology 61 (2008) 192-198
24. Swanson R.B., and Perry M. Modified oatmeal and chocolate chip cookies: evaluation of the partial replacement of sugar and/or fat to reduce calories. International Journal of Consumer Studies 31 3 (2007) 265-271
25. Thakur S., and Saxena D.C. Formulation of extruded snack food (gum based cereal-pulse blend): optimization of ingredients levels using response surface methodology. Lebensmittel-Wissenschaft und Tecnologie 33 (2000) 354-361
26. Vatsala C.N., Saxena D.C., and Rao H.P. Optimization of ingredients and process conditions for the preparation of puri using response surface methodology. International Journal of Food Science and Technology 36 (2001) 407-414
27. Ward C.D.W., Resurreccion A.V.A., and McWatters K.H. Comparison of acceptance of snack chips containing cornmeal, wheat flour and cowpea meal by US and West African consumers. Food Quality & Preference 9 5 (1998) 327-332
28. Wekwete B., and Navder K.P. Effects of avocado fruit puree and oatrim as fat replacers on the physical, textural and sensory properties of oatmeal cookies. Journal of Food Quality 31 (2008) 131-141