Utilization of peanut fines in the optimization of peanut polvoron using mixture response surface methodology

Juan, Edith M. San; Edra, Ermina V.; Sales, Jocelyn M.; Lustre, Alicia O.; Resurreccion, A.V.A.

doi:10.1111/j.1365-2621.2005.01065.x

Cited by 6 publications

(6 citation statements)

References 4 publications

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“…Texture is considered as the limiting sensory attribute of polvoron (San Juan et al . ) and this could be affected by MC. Moisture in flours affects particle aggregation when shortening is added to polvoron and results in a more crumbly product with less creamy mouthfeel.…”

Section: Resultsmentioning

confidence: 99%

“…Around the same level of polvoron supplementation (22–36%) was reported acceptable by San Juan et al . () using peanut fines as supplementing ingredient. However, polvoron with 50% TLF did not differ significantly from the other treatments in terms of color, buttery flavor and overall acceptability, although it received higher off‐flavor rating and lower overall acceptability score than the control (Table ).…”

Section: Resultsmentioning

confidence: 99%

“…) and peanut fines (San Juan et al . ). Preparation of polvoron does not require special equipment or methods, i.e., all ingredients are simply mixed, and thus, polvoron is a good model system for testing supplementation.…”

Section: Introductionmentioning

confidence: 97%

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Evaluation of Tapuy Lees as a Functional Ingredient in the Snack Food Polvoron

Manaois

Morales

2014

Journal of Food Quality

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Rice wine lees is a major by-product generated in the Philippine rice wine or tapuy production. Flour was developed using tapuy lees and used as a functional ingredient in polvoron. Preparation of flour involved washing of the pressed lees, filtration, sterilization, drying and grinding to a fine powder. The water activity of the sample was <0.400 and microbial loads were within acceptable limits, with 2.30 × 10 4 cfu/g total plate count and 2.50 cfu/g mold count. The flour had high crude protein (45.03 ± 0.14%) and dietary fiber (13.10 ± 0.08%) levels. When used in polvoron, up to 50% (w/w) of lees can be substituted to all-purpose flour with minimal effect on quality. Using 33% lees, significant improvement in crude protein content was noted, without adversely affecting the taste and overall sensory quality of the product. Results demonstrated the feasibility of producing a functional food ingredient using a major by-product of tapuy production. PRACTICAL APPLICATIONSLees is a nutritious, but underutilized, by-product of rice wine manufacture. In tapuy production, a large volume of lees (about 27% of the weight of raw rice) is generated and is merely discarded. The use of lees in the development of valueadded food products will be a step toward making nutrient-dense foods available to consumers, while addressing waste management problem from rice wine production. Results of this study would provide manufacturers of rice wine a valuable resource to make their process more efficient and productive. This will also serve as a basis to further explore the nutritional quality of rice wine lees and its potential applications in other food products.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Evaluation of Tapuy Lees as a Functional Ingredient in the Snack Food Polvoron

Manaois

Morales

2014

Journal of Food Quality

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“…RSM consists of a group of mathematical and statistical procedures that can be used to study relationships between one or more responses (dependent variables) and a number of factors (independent variables) [11]. In the last decade, RSM has been successfully used to adjust formulations [12][13][14][15][16][17][18][19][20][21][22] and process conditions [10,[23][24][25][26][27][28][29][30][31], reducing the number of trials and providing multiple regression approach to achieve optimization [18]. In addition, for each product, the sweeteners' potencies and synergies are unique, because they depend on the dispersion matrix in which sweeteners are found.…”

Section: Introductionmentioning

confidence: 99%

Using Response Surface Methodology and High-Intensity Sweeteners’ Positive Synergy to Optimize Peach Nectar Acceptability

Melo¹,

Cardoso²,

Battochio³

et al. 2013

FNS

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Combining the high-intensity sweeteners’ positive synergy with response surface methodology (RSM), it is possible to optimize food and beverage products liking, masking undesired sensory attributes and reducing costs and consumers’ additives intake (up to 50%). A RSM based on a five-level, two variable central composite rotatable designs (CCRD) was applied, varying aspartame and acesulfame-K concentrations in order to optimize consumers’ sensory liking (n = 118) for peach nectar in terms of appearance, aroma, flavor, and overall liking. Statistically valid models were found for flavor and overall liking attributes and highest liking values were found for samples combining the two sweeteners (therefore overcoming acesulfame-K’s sensory limitations) in lower concentrations, confirming the synergetic effect and allowing cost reduction and less additives intake, without losing sensory quality.

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“…The model yields the quantitative interrelations between independent variables and responses, comprising the full experimental range, and permits the marketer to diminish the effort when developing the new product (Moskowitz 1983). The RSM technique has been used for optimization of broken‐rice based snacks (Sriwattana and others 2008), a peanut polvoron formulation (San Juan and others 2006), and chicken nuggets (Prinyawiwatkul and others 1997), among many others.…”

Section: Introductionmentioning

confidence: 99%

Sensory Optimization of a Mayonnaise‐Type Spread Made with Rice Bran Oil and Soy Protein

Garcia¹,

Sriwattana²,

No³

et al. 2009

Journal of Food Science

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The optimum formulation for mayonnaise-type spreads containing rice bran oil (RBO) and soy protein concentrate (SPC) was determined based on sensory acceptability. RBO and SPC were used due to their health benefit claims such as lowering risk of heart disease. The effects of the proportions of high-impact ingredients (RBO, SPC, and water) on sensory acceptability of the spreads were determined. The 10 spread formulations, prepared following a 3-component constrained simplex lattice mixture design, were subjected to a consumer acceptance test to identify sensory attributes driving consumer acceptance and purchase intent. Predictive regression models were used to plot mixture response surfaces of the critical sensory attributes (taste, mouthfeel, and overall liking) that influenced purchase intent. Areas within the contour plots of these critical sensory attributes, having acceptability scores > or = 68 ("moderately like" on the 100-mm bidirectional labeled affective magnitude scale) were chosen and superimposed to obtain a predicted optimum formulation range (37% to 43% RBO, 4% to 7% SPC, and 52% to 57% water). The formulation containing 37% RBO, 6% SPC, and 57% water, which was located within the optimum region, was selected as a base for further developing flavored (sour cream & onion, cheddar & sour cream, or Monterrey Jack dried cheese) products. All flavored spreads were significantly more acceptable than the plain formulation. Purchase intent of all flavored products also significantly increased once consumers had been given the information about potential health benefits associated with RBO and SPC in the spreads.

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Utilization of peanut fines in the optimization of peanut polvoron using mixture response surface methodology

Cited by 6 publications

References 4 publications

Evaluation of Tapuy Lees as a Functional Ingredient in the Snack Food Polvoron

Evaluation of Tapuy Lees as a Functional Ingredient in the Snack Food Polvoron

Using Response Surface Methodology and High-Intensity Sweeteners’ Positive Synergy to Optimize Peach Nectar Acceptability

Sensory Optimization of a Mayonnaise‐Type Spread Made with Rice Bran Oil and Soy Protein

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