Application of multi-block analysis and mixture design with process variable for development of chocolate cake containing yacon (Smallanthus sonchifolius) and maca (Lepidium meyenii)

Autor:	Marcela Marta Lazaretti, Tormena, Luana Tabalipa, de Medeiros, Patrícia Casarin, de Lima, Gabriela, Possebon, Renata Hernandez Barros, Fuchs, Evandro, Bona
Rok vydání:	2016
Předmět:	Flour Food Additives Cooking Asteraceae Chocolate Lepidium Triticum
Zdroj:	Journal of the science of food and agriculture. 97(11)
ISSN:	1097-0010
Popis:	In this study, a chocolate cake formulation was developed with partial substitution of wheat flour by yacon and maca flour. A simplex-centroid design was applied to determine the proportions of the three flours, and the amount of water was included as a process variable at three distinct levels. According to the overall acceptability of the cakes, the tasters were separated into two groups using k-means.After segmentation, regression models were constructed for overall acceptability of each group; RIt was observed that a greater proportion of maca intensified brownness and burnt aroma and taste, whereas a larger proportion of yacon produced a better appearance, softness, sweetness and chocolate flavor. © 2017 Society of Chemical Industry.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=pmid________::0b0a315231a4e6bfec4930aba19df1df https://pubmed.ncbi.nlm.nih.gov/28078724 Zobrazit plný text záznamu Plný text