Development and Optimization of Djulis Sourdough Bread Using Taguchi Grey Relational Analysis

Abstract

Bakery products made from naturally fermented sourdough show a diversified flavor and nutritional profile. Djulis (Chenopodium formosanum), known as red quinoa or Taiwan djulis, originally cultivated by Taiwanese indigenous people in mountain areas in eastern and southern Taiwan, has a high nutritional value and characteristic properties. In the present study, a new bakery product (djulis sourdough bread) was developed and a combination of the Taguchi method coupled with grey theory was utilized to optimize the baking parameters (product formulation). Five main factors, i.e., djulis sourdough (A), hulled djulis (B), oil type (C), a mixture of bread flour (wet gluten content of 29.0%) and a high-gluten flour (wet gluten content of 35.5%) (D), and honey (E), (each at four levels) were chosen for the Taguchi experiment design (L16(4)5). Dependent parameters were the data from texture profile analysis (brittleness, springiness, cohesiveness, gumminess, and chewiness), color analysis (L*, a*, and b*), and sensory evaluation (appearance, aroma, bitterness, sourness, chewiness, and overall acceptance) of the final product. Taguchi grey relational analysis successfully determined the optimal conditions based on combined parameters (5 factors), which highlighted the advantages of this innovative optimization technique. The result shows that the optimal formula for producing a djulis sourdough bread with the best texture, color, and sensory qualities was A3B1C1D2E2, i.e., 20% djulis sourdough, 0% addition of hulled djulis, 8% unsalted butter, 80% wheat flour + 20% high-gluten flour, and 10% honey, respectively. Such a novel application could be a reference for improving the quality of bakery products in the industry. Moreover, it seems that the new bakery product developed in this study has good potential to be commercially produced after further nutritional and economic analysis.

Ohmic Heating Extraction at Different Times, Temperatures, Voltages, and Frequencies: A New Energy-Saving Technique for Pineapple Core Valorization

“…In the present study, L 16 (4) 4 orthogonal arrays with four differing parameters and four levels were used in the Taguchi method ( Table 1 ), similar to the approach reported in a recently published manuscript, but with small modifications [ 22 ].…”

“…In the present study, L 16 (4) 4 orthogonal arrays with four differing parameters and four levels were used in the Taguchi method (Table 1), similar to the approach reported in a recently published manuscript, but with small modifications [22]. To evaluate the effects of the processing parameters, the higher the signal-to-noise ratios (S/N), the better the heating rate, system performance efficiency, and total phenolic content were considered.…”

Consensus, Global Definitions of Whole Grain as a Food Ingredient and of Whole-Grain Foods Presented on Behalf of the Whole Grain Initiative

“…Two other seeds were suggested for inclusion, djulis and jitoumi. Djulis ( Chenopodium formosarum ) is also called red quinoa and is related to quinoa ( Chenopodium quinoa ), but currently produced at a very small scale [ 31 ]. Jitoumi ( Euryales Semen , Euryale ferox ) are the seeds of the pricky waterlily, currently used in parts of India and China as food, but detailed compositional and health-related data are currently not available.…”

Effects of Different Chenopodium formosanum Parts on Antioxidant Capacity and Optimal Extraction Analysis by Taguchi Method

“…The Taguchi method (TM) omits the statistical theory and calculation part of the experimental design, and directly analyzes the experimental orthogonal table and experimental data, making it easier to understand and apply in the food industry practice. TM has been used to optimize the process of heavy metal extraction [ 28 ], essential oil extraction [ 29 ], ultrafiltration [ 30 ], drying foods [ 31 , 32 ], and baking parameters [ 33 ].…”