Production and preference mapping of persimmon fruit leather: An optimization study by Box–Behnken

Abstract

New and additive‐free persimmon fruit leather was planned to produce and obtain a standard product. A Box–Behnken experimental design was employed to characterize the process including hydrocolloid preparation and drying, optimize and investigate the effects of the amount of starch (3, 5, and 7%), product thickness (1, 2, and 3 mm) and convective drying temperature (40, 50, and 60 °C) variables on moisture removal, color, texture profile and sensory attributes. The most preferred leather product was determined evaluating the sensory parameters with Duncan's test (p < .05). A multi‐criteria optimization based on sensory analysis results was achieved using response surface methodology. The optimum process conditions were 4.73% amount of starch, 1.11 mm thickness and 50.26 °C temperature. The amount of starch and its interaction with the other factors had an important effect on leather production. Pearson and principal component correlation analyses were performed to determine whether a correlation existed between the sensory and instrumental analysis parameters. Mutually supportive results were obtained from subjective and qualitative considerations. Practical applications The study presented the production of persimmon fruit leather as a healthy snack and optimization of the process conditions in the scope of an experimental design, which allowed of reducing the number of experiments. This approach enabled the evaluation of individual and interactional effects of each process parameter on important expectations of consumers for a new food product. It is necessary to discuss the results of instrumental and sensory analysis statistically to obtain a standard qualified product.

Persimmon (Diospyros sp.) Processing into Food and Non-Food Products: A Systematic Review

“…Esta operación se basa en la reducción de humedad de los alimentos mediante la exposición de temperaturas elevadas que oscilan entre 40 a 75 ºC por tiempos aproximados de 45 minutos a 7 horas, lo cual busca reducir el contenido de agua para evitar la actividad de enzimas y microorganismos que puedan deteriorar la materia prima. Debido a su facilidad de aplicación y bajo costo de inversión, los autores [10], [32], [11], [28], [29], [26], [24] y [35], en sus investigaciones aplicaron el secado como la principal operación durante el procesamiento de caqui y a la vez acompañada por otras operaciones como la molienda.…”

“…De forma similar, Borsini & Albani [29] evaluaron y elaboraron frutos secos con el fin de alargar la vida útil. Al contrario de Dursun & Dalgic [26] quienes fabricaron cuero vegetal convirtiéndolo en refrigerio saludable siendo un producto co n alta concentración en antioxidantes. De igual importancia, se elaboró fibra de caqui como alimento funcional a la vez co mo ingrediente en la formulación de otros alimentos [35].…”

Orthogonal optimization for effective classification of different tea leaves by a novel pressure stabilized inclined chamber classifier

“…When there are many experimental factors, and each factor has many uncertain levels, the orthogonal test can be used to reduce the experimental workload, and the data are easy to be counted. Box–Behnken response surface is used to optimize and analyze each group of factors, and the corresponding variance diagram, surface diagram, and normal probability diagram are obtained (Dursun & Dalgıç, 2018; Ogunlade & Aremu, 2019).…”

Playing with the senses: application of box-behnken design to optimize the bukayo formulation

“…A Box-Behnken design was employed among other response surface methodologies because it provides the minimum number of experiments, a shorter time of operation, and feasibility of providing valuable information on the interactions among experimental parameters (Tan et al, 2012). Several researchers employed a Box-Behnken approach for optimization studies across the fields such as to optimize the drying process of persimmon leather production (Dursun and Dalgıç, 2018); to establish the optimum experimental condition of cake batter mixing (Tan et al, 2012); to optimize the foaming conditions for tomato juice as a function of egg albumin concentration, carboxymethyl cellulose, and whipping time (Balasubramanian et al, 2012), and to optimize spent hen meat level, oil level, and cooking time for development of ready-to-eat chicken meat caruncles on the basis of sensory attributes -color/appearance, flavor, eISSN: 2550-2166 © 2019 The Authors. Published by Rynnye Lyan Resources crispiness, after-taste, meat flavor intensity, and overall acceptability (Singh et al, 2015).…”

“…Published by Rynnye Lyan Resources fifteen bukayo formulations was used with response surface methodology (RSM) to optimize Box-Behnken design factors. The numerical optimizations, contour plots, and the model equation were generated in Minitab Statistical Software Release 17 (Minitab Inc, State College, PA, USA)(Dursun and Dalgıç, 2018). Correlation heatmap was generated using the R (version 3.2.4, released 2016) statistical package.…”