Optimization of soy dessert on sensory, color, and rheological parameters using response surface methodology

Food Science and Biotechnology

Volumn 22, Issue 1, 2013, Pages 47-54

  Chattopadhyay, Sanchari ^a   Raychaudhuri, Utpal ^a   Chakraborty, Runu ^a  

^a JADAVPUR UNIVERSITY   (India)

Author keywords

cocoa powder; inulin; non dairy dessert; response surface methodology; rheology

Indexed keywords

COLOR; FOOD PRODUCTS; POLYSACCHARIDES; RHEOLOGY; SURFACE PROPERTIES;

COCOA POWDER; DAIRY DESSERTS; INDEPENDENT VARIABLES; INULIN; RESPONSE SURFACE METHODOLOGY; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL PARAMETER; SENSORY ACCEPTABILITIES;

SENSORY ANALYSIS;

EID: 84874306436     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-013-0007-y     Document Type: Article

References (34)

1. Heenan CN, Adams MC, Hosken RC, Fleet GH. Survival and sensory acceptability of probiotic microorganisms in a nonfermented frozen vegetarian dessert. Food Sci. Technol.-LEB 37: 361-366 (2004).
2. Norman L, Dutta P, Lia A, Andersson H. Soy sterol esters and β-sitostanol ester as inhibitors of cholesterol absorption in human small bowel. Am. J. Clin. Nutr. 71: 908-913 (2000).
3. Potter RM, Dougherty MP, Halteman WA, Camire ME. Characteristics of wild blueberry-soy beverages. Food Sci. Technol.-LEB 40: 807-814 (2007).
4. Granato D, Caroline J, Ribeiro B, Castro IA, Masson ML. Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology. Food Chem. 121: 899-906 (2010).
5. Lecumberri E, Mateos R, Pulido MI, Ruperez P, Goya I, Bravo I. Dietary fibre composition, antioxidant capacity, and physicochemical properties of fibre-rich product from cocoa (Theobroma cocoa L.). Food Chem. 104: 948-954 (2007).
6. Sanbongi C, Osakabe N, Natsume M, Takizawa T, Gomi S, Osawa T. Antioxidative polyphenols isolated from Theobroma cacao. J. Agr. Food Chem. 46: 454-457 (1998).
7. Tomas-Barberan FA, Cienfuegos-Jovellanos E, Marin A, Muguerza B, Gil IA, Cerdaa B, Zafrilla P, Morillas J, Mulero J, Ibarra A, Pasamar M, Ramoan D, Espin JC. A new process to develop a cocoa powder with higher flavonoid monomer content and enhanced bioavailability in healthy humans. J. Agr. Food Chem. 55: 3926-3935 (2007).
8. Bonvehi SJ, Coll VF. Evaluation of bitterness and astringency of polyphenolic compounds in cocoa powder. Food Chem. 60: 365-370 (1997).
9. Franck A. Technological functionality of inulin and oligofructose. Brit. J. Nutr. 87: 287-291 (2002).
10. Zimeri JE, Kokini JL. The effect of moisture content on the crystallinity and glass transition temperature of inulin. Carbohyd. Polym. 48: 299-304 (2002).
11. Bot A, Erle U, Vreeker R, Agterof WGM. Influence of crystallization conditions on the large deformation rheology of inulin gels. Food Hydrocolloid. 18: 547-556 (2004).
12. Weidmann M, Jager M. Synergistic sweeteners. Food Ingredients Int. 19: 51-56 (1997).
13. Tarrega A, Duran L, Costell E. Rheological characterization of semisolid dairy desserts, effect of temperature. Food Hydrocolloid. 19: 133-139 (2005).
14. Depypere F, Verbeken D, Thas O, Dewettinck K. Mixture design approach on the dynamic rheological and uniaxial compression behavior of milk desserts. Food Hydrocolloid. 17: 311-320 (2003).
15. Yang H, Irudayaraj J, Otgonchimeg S, Walsh M. Rheological study of starch and dairy ingredient-based food system. Food Chem. 86: 571-578 (2004).
16. Spies RD, Hoseney RC. Effect of sugars on starch gelatinization. Cereal Chem. 59: 128-131 (1982).
17. Calvo C, Salvador A, Fiszman SM. Influence of color intensity on the perception of color and sweetness in various fruit flavoured yoghurts. Eur. Food Res. Technol. 213: 99-103 (2001).
18. Lawless HT, Heymann H. Sensory Evaluation of Food: Principles and Practices. Aspen Publishers, Gaithersburg, MD, USA. pp. 1-5 (1999).
19. Farris F, Piergiovaanni L. Optimization of manufacture of almond paste cookies using response surface methodology. J. Food Process Eng. 32: 64-87 (2009).
20. Tárrega A, Costell E. Effect of inulin addition on rheological and sensory properties of fat-free starch-based dairy desserts. Int. Dairy J. 16: 1104-1112 (2006).
21. Granato D, Ellrndersen LSN. Almond and peanut flours supplemented with iron as potential ingredients to develop gluten-free cookies. Ciencia Tecnol. Alime. 29: 395-400 (2009).
22. Gacula MC, Singh J. Statistical Methods in Food and Consumer Research. Academic Press, Orlando, FL, USA. pp. 23-272 (1984).
23. MacFie HJ, Bratchell N, Greenhoff K, Vallis LV. Designs to balance the effect of order of presentation and first-order carry over effects in Hall tests. J. Sens. Stud. 4: 129-148 (1989).
24. Doublier JL, Durand SA. Rheological characterization of semi-solid dairy systems. Food Chem. 108: 1169-1175 (2008).
25. Parvar MB, Razavi SMA, Khodaparast MHH. Rheological characterization and sensory evaluation of a typical soft ice cream made with selected food hydrocolloids. Food Sci. Technol. Int. 16: 79-88 (2010).
26. Kruger A, Ferrero C, Zaritzky NE. Modelling corn starch swelling in batch systems: Effect of sucrose and hydrocolloids. J. Food Eng. 58: 125-133 (2003).
27. Arcia PL, Costell E, Tárrega A. Thickness suitability of prebiotic dairy desserts: Relationship with rheological properties. Food Res. Int. 43: 2409-2416 (2010).
28. Karaman S, Kayacier A. Rheological characteristics of traditional salep drink flavored with cocoa powder. Gida 35: 397-401 (2010).
29. Maleyki A, Jalil M, Ismail A. Polyphenols in cocoa and cocoa products: Is there a link between antioxidant properties and health? Molecules 13: 2190-2219 (2008).
30. Richardson-Herman NJ, Stevens R, Walker S, Gamble J, Miller M, Wong M, McPherson A. Mapping consumer perceptions of creaminess and liking for liquid dairy products. Food Qual. Prefer. 11: 239-246 (2000).
31. Henika RB. Use of response-surface methodology in sensory evaluation. Food Technol.-Chicago 36: 96-101 (1982).
32. Shihani N, Kumbhar BK, Kulshreshtha M. Modeling of extrusion process using response surface mrthodology and artificial neural networks. J. Eng. Technol. 1: 31-40 (2006).
33. Granato D, Masson ML, Freitas RJS. Stability studies and shelf life estimation of a soy-based dessert. Ciencia Tecnol. Alime. 30: 797-807 (2010).
34. Granato D, Masson ML. Instrumental color and sensory acceptance of soy-based emulsions: A response surface approach. Ciencia Tecnol. Alime. 30: 1090-1096 (2010).