We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
OPTIMIZATION OF MANUFACTURE OF ALMOND PASTE COOKIES USING RESPONSE SURFACE METHODOLOGY.
- Authors
FARRIS, STEFANO; PIERGIOVANNI, LUCIANO
- Abstract
The response surface methodology (RSM) was used in the optimization of a modified recipe of almond paste cookies to pinpoint the best combination of the most important factors, in order to obtain an enhanced product with quality characteristics similar to the typical one. In this modified recipe, bamboo fiber and fructose were added as humectant and anticrystallizing agents to extend the shelf life of the cookies. Five quantitative controllable factors were selected for the experimental design: weight of bamboo fiber, fructose/saccharose ratio (F/S) and weight of egg white as ingredients, and baking time and temperature as process parameters. To assess the product quality, texture, moisture content and color were considered as dependent variables. The three second-order polynomial models obtained by RSM and the subsequent optimization step indicated that a formulation with 28.95 g of fiber, 252.5 g of egg white, an F/S equal to 0.1, baking time and temperature of 21.5 min and 185.5C, respectively, represents the best recipe to manufacture a new product with quality attributes very similar to the typical one and, in addition, with an extended shelf life. PRACTICAL APPLICATIONS The importance of this work arises from the possibility to obtain new formulations by the enhancement of original recipes of products with a very limited shelf life using a statistical and designed approach. The achieved results led to a higher quality of these products over time, without changing the most important characteristics related to consumer acceptance.
- Subjects
RECIPES (Cooking); ALMOND; COOKIES; FRUCTOSE; HUMECTANTS; PRODUCT quality; ALMOND paste
- Publication
Journal of Food Process Engineering, 2009, Vol 32, Issue 1, p64
- ISSN
0145-8876
- Publication type
Article
- DOI
10.1111/j.1745-4530.2007.00203.x