MODELING THE EFFECTS OF PERSIAN GUM AND CARROT POMACE POWDER ADDITION ON VISUAL FEATURES OF DONUT USING RESPONSE SURFACE METHODOLOGY

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NOURI M.; NASEHI B.; ABDANAN MEHDIZADEH S.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:65 Page(s): 285-299

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Title

MODELING THE EFFECTS OF PERSIAN GUM AND CARROT POMACE POWDER ADDITION ON VISUAL FEATURES OF DONUT USING RESPONSE SURFACE METHODOLOGY

Author(s)

NOURI M. | NASEHI B. | ABDANAN MEHDIZADEH S. | Issue Writer Certificate

Keywords

MACHINE VISIONQ2

CRUMB GRAINQ1

SURFACE TEXTUREQ1

DIETARY FIBERQ2

DONUTQ1

Abstract

In the present study, the effects of addition of Persian gum (PG) and carrot pomace powder (CPP) on formulation of DONUT were investigated in order to obtain a low-fat DIETARY FIBER-enriched product with desired sensory and appearance properties. Response surface methodology (RSM) with a 5-level-3-factor central composite rotatable design (CCRD) was employed, where the independent variables were PG (0-1.5%), CPP (0-15%) and water (38-53%) while the dependent variables were SURFACE TEXTURE properties, crust color values, CRUMB GRAIN features and sensory characteristics of DONUT. Results showed that the roughness of the DONUTs surface increased by addition of CPP into formulation (p<0.05). It was found that CPP adversely affected the CRUMB GRAIN properties of DONUT (p<0.05). As well, a significant negative quadratic effect of water addition and a significant interaction effect of CPP and water were observed on CRUMB GRAIN properties of DONUT (p<0.05). With regard to samples color, L* decreased while a* increased as levels of CPP were increased and levels of water were decreased. Results of sensory evaluation, illustrated that CPP significantly decreased consumer acceptance scores (p<0.05). Furthermore, results of correlation analysis revealed that there were strong relationships between visual features of DONUTs and sensory attributes that indicated capability of MACHINE VISION to prediction of consumer acceptance. RSM described that DONUT with optimum formulation of 1.17% PG, 7.44% CPP and 48.29% water had considerably higher DIETARY FIBER content, lower fat uptake and acceptable sensory attributes compared to control sample.

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APA: Copy

NOURI, M., NASEHI, B., & ABDANAN MEHDIZADEH, S.. (2017). MODELING THE EFFECTS OF PERSIAN GUM AND CARROT POMACE POWDER ADDITION ON VISUAL FEATURES OF DONUT USING RESPONSE SURFACE METHODOLOGY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(65), 285-299. SID. https://sid.ir/paper/72783/en

Vancouver: Copy

NOURI M., NASEHI B., ABDANAN MEHDIZADEH S.. MODELING THE EFFECTS OF PERSIAN GUM AND CARROT POMACE POWDER ADDITION ON VISUAL FEATURES OF DONUT USING RESPONSE SURFACE METHODOLOGY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(65):285-299. Available from: https://sid.ir/paper/72783/en

IEEE: Copy

M. NOURI, B. NASEHI, and S. ABDANAN MEHDIZADEH, “MODELING THE EFFECTS OF PERSIAN GUM AND CARROT POMACE POWDER ADDITION ON VISUAL FEATURES OF DONUT USING RESPONSE SURFACE METHODOLOGY,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 65, pp. 285–299, 2017, [Online]. Available: https://sid.ir/paper/72783/en

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