Optimization & characterization of chips developed from cabbage powder, maize and rice flour using simplex lattice mixture design
This study employed a simplex lattice mixture design to optimize cabbage chips by blending cabbage powder, maize flour, and rice flour. Fourteen formulations were created using Design-Expert® software, with sensory attributes including crispiness, taste, appearance, aroma, and overall acceptability...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24001825 |
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| author | Prachi Deshmukh Dhanashree Patil Prasanna P Bhalerao Ashish Dabade Sachin K Sonawane |
| author_facet | Prachi Deshmukh Dhanashree Patil Prasanna P Bhalerao Ashish Dabade Sachin K Sonawane |
| author_sort | Prachi Deshmukh |
| collection | DOAJ |
| description | This study employed a simplex lattice mixture design to optimize cabbage chips by blending cabbage powder, maize flour, and rice flour. Fourteen formulations were created using Design-Expert® software, with sensory attributes including crispiness, taste, appearance, aroma, and overall acceptability assessed. The approach revealed that cabbage powder (12 %), maize flour (10 %), and rice flour (27.97 %) effectively produced chips with desirable characteristics. Proximate analysis of the final chips (per 100 g) indicated 409.69 kcal energy, 70.97 g carbohydrates, 7.22 g protein, 10.77 g fat, 5.52 g total sugar, 4.04 % moisture, and 7.00 g ash. Mineral analysis revealed 9.48 mg calcium, 84.26 mg potassium, and 38.46 mg magnesium. This research optimizes cabbage chips, emphasizing their balanced nutrition and potential as a healthier snack. |
| format | Article |
| id | doaj-art-cbccc23c82dc42598e8c30fc3ed3dcf7 |
| institution | OA Journals |
| issn | 2772-753X |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj-art-cbccc23c82dc42598e8c30fc3ed3dcf72025-08-20T02:38:39ZengElsevierFood Chemistry Advances2772-753X2024-12-01510078710.1016/j.focha.2024.100787Optimization & characterization of chips developed from cabbage powder, maize and rice flour using simplex lattice mixture designPrachi Deshmukh0Dhanashree Patil1Prasanna P Bhalerao2Ashish Dabade3Sachin K Sonawane4School of Biotechnology and Bioinformatics, D. Y. Patil deemed to be University, Sector 15, Plot No. 50, CBD Belapur, Navi Mumbai, MH 400614, IndiaSchool of Biotechnology and Bioinformatics, D. Y. Patil deemed to be University, Sector 15, Plot No. 50, CBD Belapur, Navi Mumbai, MH 400614, IndiaSchool of Engineering, Ajeenkya D. Y. Patil University, Charholi Bk, Via Lohegaon, Pune, MH 412105, IndiaSchool of Biotechnology and Bioinformatics, D. Y. Patil deemed to be University, Sector 15, Plot No. 50, CBD Belapur, Navi Mumbai, MH 400614, IndiaSchool of Biotechnology and Bioinformatics, D. Y. Patil deemed to be University, Sector 15, Plot No. 50, CBD Belapur, Navi Mumbai, MH 400614, India; Corresponding author.This study employed a simplex lattice mixture design to optimize cabbage chips by blending cabbage powder, maize flour, and rice flour. Fourteen formulations were created using Design-Expert® software, with sensory attributes including crispiness, taste, appearance, aroma, and overall acceptability assessed. The approach revealed that cabbage powder (12 %), maize flour (10 %), and rice flour (27.97 %) effectively produced chips with desirable characteristics. Proximate analysis of the final chips (per 100 g) indicated 409.69 kcal energy, 70.97 g carbohydrates, 7.22 g protein, 10.77 g fat, 5.52 g total sugar, 4.04 % moisture, and 7.00 g ash. Mineral analysis revealed 9.48 mg calcium, 84.26 mg potassium, and 38.46 mg magnesium. This research optimizes cabbage chips, emphasizing their balanced nutrition and potential as a healthier snack.http://www.sciencedirect.com/science/article/pii/S2772753X24001825Air fryingCabbage chipsHealthy snacksSensory analysisSimple latticeAnd mixture design |
| spellingShingle | Prachi Deshmukh Dhanashree Patil Prasanna P Bhalerao Ashish Dabade Sachin K Sonawane Optimization & characterization of chips developed from cabbage powder, maize and rice flour using simplex lattice mixture design Food Chemistry Advances Air frying Cabbage chips Healthy snacks Sensory analysis Simple lattice And mixture design |
| title | Optimization & characterization of chips developed from cabbage powder, maize and rice flour using simplex lattice mixture design |
| title_full | Optimization & characterization of chips developed from cabbage powder, maize and rice flour using simplex lattice mixture design |
| title_fullStr | Optimization & characterization of chips developed from cabbage powder, maize and rice flour using simplex lattice mixture design |
| title_full_unstemmed | Optimization & characterization of chips developed from cabbage powder, maize and rice flour using simplex lattice mixture design |
| title_short | Optimization & characterization of chips developed from cabbage powder, maize and rice flour using simplex lattice mixture design |
| title_sort | optimization amp characterization of chips developed from cabbage powder maize and rice flour using simplex lattice mixture design |
| topic | Air frying Cabbage chips Healthy snacks Sensory analysis Simple lattice And mixture design |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X24001825 |
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