The effects of different gums and their interactions on the rheological properties of instant camel yogurt: a mixture design approach

Kashaninejad, M; Razavi, Seyed Mohammad Ali

doi:10.1007/s11694-019-00045-3

Cited by 8 publications

(3 citation statements)

References 28 publications

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“…Kashaninejad and Razavi [73] used a simplex-centroid design to investigate the effects of hydrocolloids (carboxymethyl cellulose-CMC, konjac gum-KG, and sage seed gum-SSG) on the dynamic rheological properties of instant camel yogurt. A quadratic model was postulated and a total of 14 experiments were carried out which accounted also for the so-called check points.…”

Section: Case Studies On Emulsions Creams Dessertmentioning

confidence: 99%

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

Squeo

Angelis

Leardi

et al. 2021

Foods

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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.

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Section: Case Studies On Emulsions Creams Dessertmentioning

confidence: 99%

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

Squeo

Angelis

Leardi

et al. 2021

Foods

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“…Probiotic products were most frequently evaluated, such as yogurt [46,48,49], fermented milk [51], and chocolate beverages [47]. Furthermore, other conventional products, such as yogurt [44,50,55] and dairy drink [57] formulation; yogurt [53] and milk chocolate [45] diet or light; fermented milk [52,56] and soy milk-based beverage [54] have been reported.…”

Section: Application Of Mixture Design In Beveragementioning

confidence: 99%

“…In this works, the authors use MDs for formulations of yogurt or fermented milk symbiotics, probiotics, or organic [46,49,51], with various applications. Such as investigate the influence of starter cultures mixtures for product development [48,55], evaluate the effects of different gums and their interactions on rheological, physicochemical, and sensory properties [44,47,52,56], formulate beverages with low/free sugar content [53,54], formulation of drinks with natural sweeteners [45], fortified with antioxidant [50], or for the formulation of low-cost milk drinks obtained from by-products [57].…”

Section: Application Of Mixture Design In Beveragementioning

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

Foods

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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.

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Effect of utilization of alternative hydrocolloid-based stabilizers on rheology of oil-in-water beverage emulsions

et al. 2020

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The effects of different gums and their interactions on the rheological properties of instant camel yogurt: a mixture design approach

Cited by 8 publications

References 28 publications

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

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

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

Effect of utilization of alternative hydrocolloid-based stabilizers on rheology of oil-in-water beverage emulsions

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