Application of D‐optimal mixture design and fuzzy logic approach in the preparation of chhana podo (baked milk cake)

Oleogels (defined as structured solid-like materials with a high amount of oil entrapped within a three-dimensional network of gelator molecules) represent a healthy alternative to fats that are rich in saturated and trans fatty acids. Given its fatty acids composition (oleic, linoleic, and linolenic acids), olive oil is an excellent candidate for the use of oleogels in the food industry. In this study, a D-optimal mixture design was employed to optimize the replacement of butter with olive oil-based oleogel in a type of sponge cake formulation: the plum cake. In addition, emulsifiers and whey proteins were used as recipe ingredients to extend the product’s shelf life by delaying staling phenomena and mold growth. In the experimental design, oleogel, emulsifier, and whey protein variables were set as the ingredients that change in specific ranges, while hardness, porosity, water activity, and moistness were used to characterize the obtained formulations. The experimental data of each response were fitted through polynomial regression models with the aim of identifying the best plum cake formulation. The results revealed that the best mixture was the formulation containing 76.98% olive oil-based oleogel, 7.28% emulsifier E471, and 15.73% whey protein. We stored the optimized plum cake for 3 months at room temperature and then checked for any hardness and moistness changes or mold spoilage.

Section: Introductionmentioning

confidence: 99%

Olive Oil-Based Oleogel as Fat Replacer in a Sponge Cake: A Comparative Study and Optimization

Malvano

Laudisio

Albanese

et al. 2022

“…Besides bread, mixture design was widely applied also to other bakery products such as cakes and baked goods [38][39][40][41][42] with different purposes.…”

Section: Case Studies On Bakery Products and Pastamentioning

confidence: 99%

Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector

Squeo

Angelis

Leardi

et al. 2021

Background: Mixtures play a key role in Food Science and Technology. For studying them, rational approaches should be used. In detail, the experimental designs for mixtures are useful tools for studying the effects of ingredients/components in formulations. Results: Food Science and Technology is the fourth category among the total records considered in this review. The applications span from food formulation to the composition of modified atmosphere, shelf-life improvement and bioactives extraction. However, the majority of the studies regards few products and ingredients. Simplex-lattice and simplex-centroid designs are the most common used, although some optimal designs, such as the D-optimal, have also interesting applications. Finally, some issues are highlighted, which basically regard the interpretation of the models coefficients and the lack of model validation. Conclusion: In the last decade, mixture designs have been fairly used in the field of Food Science and Technology. Modeling the response(s) allows researchers to achieve a global knowledge of the system under study within the defined experimental domain. However, the majority of application has regarded limited classes of products, and thus an increase in the spectrum of applications is desired.

“…In bakery products, MDs have been used in functional milk [97], chocolate [94], pecan nut [101,102], and sponge [98] cake formulations; gluten-free formulation of bread [87,93] and cakes [88]; noodle [100] and rice bread [99] formulations; cake [89] and staple bread [95] formulation; cassava crackers enriched [96]; flour [91] and whole-food [90] blend formulation and cereal recipe [92].…”

Section: Application Of Mixture Design In Foodmentioning

confidence: 99%

“…Among the most frequent applications of MDs in bakery products are formulations of gluten-free products, such as the formulation of bread using sorghum flour, rice flour, and millet flour [87]; a gluten-free bread based on chickpea flour [93], and a gluten-free cake enriched with protein [88]. Other applications of MDs extend the incorporation of products with different purposes, such as inserting jujube flour in the sponge cake [98], the addition of tikhur starch as a substitute for semolina in the preparation of baked milk cake [97], formulation of chocolate cake with partial replacement of wheat flour with yacon and maca flour [94], formulation of cassava-fish crackers with a combination of ingredients such as cassava starch, high-quality cassava flour, and fish flour [96], formulation of rice noodles that include combinations of gelatinized corn starch, xanthan gum, and guar gum to improve the tensile strength of cooked noodles [100] and the formulation of a low-cost fiber-rich whole food from residues from the processing of orange juice [90].…”

Section: Application Of Mixture Design In Foodmentioning

confidence: 99%

Recent Applications of Mixture Designs in Beverages, Foods, and Pharmaceutical Health: A Systematic Review and Meta-Analysis

Galvan

Effting

Cremasco

et al. 2021

Design of Experiments (DoE) is a statistical tool used to plan and optimize experiments and is seen as a quality technology to achieve products excellence. Among the experimental designs (EDs), the mixture designs (MDs) stand out, being widely applied to improve conditions for processing, developing, or formulating novel products. This review aims to provide useful updated information on the capacity and diversity of MDs applications for the industry and scientific community in the areas of food, beverage, and pharmaceutical health. Recent works were selected following the Preferred Reporting Items for Systematic Review and Meta-Analyses statement (PRISMA) flow diagram. Data analysis was performed by self-organizing map (SOM) to check and understand which fields of application/countries/continents are using MDs. Overall, the SOM indicated that Brazil presented the largest number of works using MDs. Among the continents, America and Asia showed a predominance in applications with the same amount of work. Comparing the MDs application areas, the analysis indicated that works are prevalent in food and beverage science in the American continent, while in Asia, health science prevails. MDs were more used to develop functional/nutraceutical products and the formulation of drugs for several diseases. However, we briefly describe some promising research fields in that MDs can still be employed.