Simplex lattice mixture design approach on physicochemical and sensory properties of wheat chips enriched with different legume flours: An optimization study based on sensory properties
作者： Ahmed Kayacier , Ferhat Yüksel , Safa Karaman
DOI: 10.1016/J.LWT.2014.03.032
关键词:
摘要: In this study, physicochemical and sensory characteristics of wheat chips enriched with different legume flours were investigated. Wheat formulations composed the mixture flour three (wheat–legume ratio 80:20). Mixture design approach was used to determine effect interactions between pea, chickpea soy on properties produced wheat–legume mixture. addition, product optimization carried out by using ridge analysis optimum proportions based samples. Chickpea found be highest desired component depending general acceptability scores chips. Protein content increased significantly addition flour. Optimum limit values chickpea, pea in for enrichment 50–100 g/100 g, 0–60 g/100 g 0–45 g/100 g flour, respectively, respect properties. Additionally, results showed that should include only fraction obtain maximum overall preference score (6.08).
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