Optimization of cookies containing wheat flour, cassava flour and cassava starch using mixture response surface methodology

L.S. PALOMAR; R.A. PATINDOL; D.D. ATOK

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Optimization of cookies containing wheat flour, cassava flour and cassava starch using mixture response surface methodology

机译：使用混合响应曲面法优化包含小麦粉，木薯粉和木薯淀粉的饼干

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The formulation of cookies containing wheat flour, cassava flour and cassava starch was optimized using a mixture response surface methodology (RSM) employing the consumer acceptance tests; objective measurements were also determined. The use of RSM enabled testing a wide range of (0-100 per cent) of each of the three components using only a few points in the triangle. Several formulations on cookies have also evolved which can be further transferred to cooperators. Formulations containing higher amounts of cassava starch had significantly the highest spread factor and appeared deformed or flat. An optimum range of three to 57 per cent cassava starch can bo added to produce acceptable cookies; texture and shape were the limiting quality factors. Cassava flour can be added up to 100 per cent with the amount of wheat flour to be adjusted for the blend to reach a total of 100 per cent. Correlations between moisture or spread factor and shape or texture were also found to be significant.

机译：含有小麦粉，木薯粉和木薯淀粉的曲奇配方通过使用消费者接受测试的混合响应面法（RSM）进行了优化。还确定了客观测量。 RSM的使用仅使用三角形中的几个点就可以测试这三个组件中每个组件的广泛范围（0-100％）。 Cookie上的几种配方也已发展，可以进一步转移给合作者。含有较高木薯淀粉含量的配方具有明显最高的铺展因子，并呈现变形或扁平状。可以添加3％至57％的木薯淀粉，以产生可接受的曲奇。纹理和形状是限制质量的因素。木薯粉的添加量最高可以达到100％，而小麦粉的量要针对混合物进行调整，以达到总计100％。水分或扩散因子与形状或质地之间的相关性也很重要。

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《Animal Husbandry and Agricultural Journal》 |1995年第1期|共4页
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L.S. PALOMAR; R.A. PATINDOL; D.D. ATOK;
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中图分类畜牧、动物医学、狩猎、蚕、蜂;
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1. Optimization of cookies containing wheat flour, cassava flour and cassava starch using mixture response surface methodology [J] . L.S. PALOMAR, R.A. PATINDOL, D.D. ATOK Animal Husbandry and Agricultural Journal . 1995,第1期

机译：使用混合响应曲面法优化包含小麦粉，木薯粉和木薯淀粉的饼干
2. Optimization using response surface methodology (RSM) of the energy density of flour-based gruels of sweet cassava (Manihot esculenta Crantz) flour: Effect of the addition of two new sprouted rice varieties produced under optimal conditions (Nerica 3 and Nerica L56) [J] . Julie Mathilde Klang, Stephano Tambo Tene, Fabiola Elsa Matueno Kamdem, NFS Journal . 2020,第1期

机译：使用响应表面方法（RSM）的优化甜美的木薯（Manihot Esculenta Crantz）粉的面粉的能量密度（Manihot Esculenta Crantz）粉：在最佳条件下添加两种新的发芽水稻品种（Nerica 3和Nerica L56）的影响
3. Quality of cookies formulated with extruded rice bran in substitution to wheat flour and cassava starch,. [J] . Lacerda D. B. C. L., Soares J. M. S., Bassinello P. Z., Archivos Latinoamericanos de Nutricion . 2009,第2期

机译：用膨化米糠代替小麦粉和木薯淀粉制成的曲奇品质。
4. Modified Cassava Flour Utilizing as a Wheat Flour Substitution in Chochochip Cookies [C] . Risa Panti Ariani, Luh Masdarini International Conference on Social, Applied Science and Technology in Home Economics . 2020

机译：改性木薯面粉用作Chochochip饼干中的小麦粉替代品
5. Physicochemical properties and baking qualities of baked wheat products supplemented with cassava and pigeon pea flours. [D] . Chilungo, Sarah. 2013

机译：辅以木薯粉和木豆粉的烘焙小麦产品的理化特性和烘焙品质。
6. Optimization of some processing parameters and quality attributes of fried snacks from blends of wheat flour and brewers spent cassava flour [O] . Adebukola T. Omidiran, Olajide P. Sobukola, Ajoke Sanni, 2016

机译：小麦粉和啤酒糟木薯粉混合物的油炸小吃的某些加工参数和品质属性的优化
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Optimization of cookies containing wheat flour, cassava flour and cassava starch using mixture response surface methodology

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