Motevalizadeh Ehsan, Mortazavi Seyed Ali, Milani Elnaz, Hooshmand-Dalir Moosa Al-Reza
Department of Food Science and Technology Azad Islamic University of Sabzevar Sabzevar Iran.
Iranian Academic Center for Education Culture and Research (ACECR) Mashhad Iran.
Food Sci Nutr. 2018 Jan 5;6(2):356-372. doi: 10.1002/fsn3.563. eCollection 2018 Mar.
Response surface methodology (RSM) was used to optimize pizza cheese containing carrot extract. The effects of two important independent variables including soybean oil (5%-20%) and carrot extract (5%-20%) were studied on physicochemical and textural properties of pizza cheese containing carrot extract. According to the results, RSM was successfully used for optimizing formulation of pizza cheese containing carrot juice. Results of this study revealed that oil (A), carrot (B), AB, square term of carrot (B), B, AB, square term of oil (A), B, AB, AB, AB, A, A, A, A, A, AB, and AB had the most effect on moisture, acidity, stretch, L*, a*, b*, hardness, meltability, springiness, peroxide value (PV), cohesiveness, chewiness, gumminess, fracture force, adhesiveness force, stiffness, flavor, and overall acceptability, respectively. A formulation upon 20% oil and 10.88% carrot extract was found as the optimal formulation for pizza cheese containing carrot extract. At the optimal formulation, PV, L*, a*, b*, meltability, stretch, cohesiveness, springiness, gumminess, chewiness, adhesive force, flavor, texture, and overall acceptability at the optimum formulation were measured 2.23, 82.51, -3.69, 18.05, 17.86, 85.61, 0.41, 7.874, 23.7, 0.27, 0.61, 3.50, 3.95, and 3.65, respectively.
采用响应面法（RSM）对含胡萝卜提取物的披萨奶酪进行优化。研究了大豆油（5%-20%）和胡萝卜提取物（5%-20%）这两个重要自变量对含胡萝卜提取物的披萨奶酪理化性质和质地特性的影响。结果表明，响应面法成功用于优化含胡萝卜汁的披萨奶酪配方。本研究结果显示，油（A）、胡萝卜（B）、AB、胡萝卜的二次项（B）、B、AB、油的二次项（A）、B、AB、AB、AB、A、A、A、A、A、AB和AB分别对水分、酸度、拉伸性、L*、a*、b*、硬度、融化性、弹性、过氧化值（PV）、内聚性、咀嚼性、胶黏性、断裂力、黏附力、硬度、风味和总体可接受性影响最大。发现含20%油和10.88%胡萝卜提取物的配方是含胡萝卜提取物的披萨奶酪的最佳配方。在最佳配方下，最佳配方的PV、L*、a*、b*、融化性、拉伸性、内聚性、弹性、胶黏性、咀嚼性、黏附力、风味、质地和总体可接受性分别测定为2.23、82.51、-3.69、18.05、17.86、85.61、0.41、7.874、23.7、0.27、0.61、3.50、3.95和3.65。
