New chestnut-based chips optimization: Effects of ingredients

Monaco, Rossella Di; Miele, Nicoletta A.; Cavella, Silvana; Masi, Paolo

doi:10.1016/j.lwt.2009.07.005

Cited by 17 publications

(18 citation statements)

References 25 publications

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“…Bezerra et al [14] fitted a quadratic model and its contour graph to the overall desirability. Di Monaco et al [24] used contour plots for each of several sensory attributes and lipid types.…”

Section: Optimization and Softwarementioning

confidence: 99%

“…Di Monaco et al [24] used superimposed contour plots for each sensory attribute and lipid type to simultaneously optimize responses using Design Expert, by means of desirability function. Significant differences between the observed and predicted values were determined using paired t-tests with the help of SPSS version 13.0.…”

Section: Optimization and Softwarementioning

confidence: 99%

“…Confirmatory trial results were found to be reasonably close to the predicted results, yielding a good fit between the observed and predicted values. Di Monaco et al [24] investigated the optimal solution for their problem by setting the best sensory performance as the goal for each response. The solutions with the highest desirability values were selected for verification.…”

Section: Model Verificationmentioning

confidence: 99%

“…2010, [24]. Sausages locust bean gum, potato starch -carrageenan Evaluating the interaction effects of potato starch, locust bean gum and -carrageenan on cooking yield, expressible moisture, texture and color in low-fat sodium-reduced sausages formulated with potassium and calcium chloride.…”

Section: Chipsmentioning

confidence: 99%

See 3 more Smart Citations

Mixture design: A review of recent applications in the food industry

Şahin¹,

Demirtaş²,

Burnak³

2016

Pamukkale J Eng Sci

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Section: Optimization and Softwarementioning

confidence: 99%

Section: Optimization and Softwarementioning

confidence: 99%

Section: Model Verificationmentioning

confidence: 99%

Section: Chipsmentioning

confidence: 99%

See 2 more Smart Citations

Mixture design: A review of recent applications in the food industry

Şahin¹,

Demirtaş²,

Burnak³

2016

Pamukkale J Eng Sci

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“…Sensory descriptive analysis can specify the intensity of sensory attributes in food products (Cartier et al, 2006). Several studies (Dutcosky et al, 2006;Gan et al, 2007;Brannan, 2009;Monaco et al, 2010;Yoon et al, 2011) have analyzed food properties using sensory descriptive analysis. The application of descriptive analysis requires extensive training to make sure that the panel agrees with the terminology and rating scales, so that the terms and scales can be used consistently to discriminate the samples.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Egg Tofu Formulations Containing Carrageenan, Gum Arabic and Corn Starch by Descriptive Sensory Analysis

Murad¹,

Abdullah²,

Mustapha³

2015

American Journal of Applied Sciences

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The objectives of this study was to determine the effects of carrageenan, gum Arabic and corn starch on the sensory characteristics of egg tofu and to optimize egg tofu formulations using Response Surface Methodology (RSM). A Central Composite Design (CCD) with three factors was used to study the effects of carrageenan (0.1-0.2%), gum Arabic (0.1-1.0%) and corn starch (1.5-2.5%) on the sensory characteristics of egg tofu. Eight trained panelists performed quantitative descriptive analysis. Analysis of Variance (ANOVA) showed that several of the response variables (egg aroma, starchiness, cohesiveness, astringency and aftertaste) were significantly different (p<0.05) and that the coefficients of determination (R 2 ) were in the range of 0.77-0.96. Based on the superimposed plot to determine the overlay region for sensory attributes, the formulation of egg tofu with desired sensory quality was obtained by incorporating 0.12% carrageenan, 0.61% gum Arabic and 2.00% corn starch. The best sensory performances were set as a goal for each response and the results showed that the optimum predicted response values obtained for egg aroma, starchiness, cohesiveness, astringency and aftertaste were 62, 88, 37, 34 and 60 mm respectively.

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Composition of European chestnut (Castanea sativa Mill.) and association with health effects: fresh and processed products

Vasconcelos

Bennett

Rosa

et al. 2010

J. Sci. Food Agric.

197

175

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Chestnut fruits are highly regarded and widely consumed throughout Europe, America and Asia. Various commercial forms are available, e.g. fresh and industrially processed. There have been various reviews on the composition of chestnut fruits but there has not been a comprehensive review of the different health benefits that this fruit can provide. This review is focused on the composition and associated health effects of European fresh chestnut (Castanea sativa Mill.) fruits and their home-processed and industrial products, e.g. boiled, roasted, frozen, and 'marron glacées'. We also expand the knowledge of chestnut uses by presenting data for other chestnut materials that have potential applications as new foods, as sources of antioxidants, and as sources of other useful bioactives. There is considerable literature data on nutrients in fresh chestnut fruits but less information on bioactive non-nutrients such as phenolics. Chestnuts are mostly consumed as processed forms, and the different types of processing clearly affect the nutrient and non-nutrient composition of the fruits. The benefits that this fruit can provide for human and animal health are numerous, but it is clear that improvements can be made for both production and quality of chestnut products, e.g. genetic selection and optimizing industrial processing.

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New chestnut-based chips optimization: Effects of ingredients

Cited by 17 publications

References 25 publications

Mixture design: A review of recent applications in the food industry

Mixture design: A review of recent applications in the food industry

Optimization of Egg Tofu Formulations Containing Carrageenan, Gum Arabic and Corn Starch by Descriptive Sensory Analysis

Composition of European chestnut (Castanea sativa Mill.) and association with health effects: fresh and processed products

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