Singh Tarun Pal, Chauhan Geeta, Mendiratta S K, Agrawal Ravi Kant, Arora Shalini
1ICAR-National Research Centre on Yak, Dirang, Arunachal Pradesh 790101 India.
2Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute (IVRI), Izatnagar, Bareilly, Uttar Pradesh 243122 India.
J Food Sci Technol. 2019 Jun;56(6):3043-3054. doi: 10.1007/s13197-019-03790-x. Epub 2019 May 14.
The present study aimed to optimize the relative proportion of roasted flax seed flour as dietary fiber ingredient (DFI) and :stevia percent in preparation of balls. Response surface methodology (RSM) was used to determine the optimum DFI proportion and :stevia percent. Thirteen experimental runs were conducted with varying levels of independent variables viz. dietary fiber ingredient (4.0-8.0%) and :stevia :: 1:1 (22.5-27.5%), as generated by central composite design. The responses investigated were pH, cooking yield, water activity (a), Hue angle, Chroma value and sensory attributes of balls. The RSM results showed that the experimental data could be adequately fitted to a second-order polynomial model with a satisfactory Coefficient of determination (R > 50%). The study revealed that the effect of all the factors were significant on the studied responses. The optimum formulation obtained using desirability function was 5.92 and 26.42% for DFI proportion and :stevia respectively. The values of responses at optimum formulation were 6.36 pH, 91.80 cooking yield (%), 0.9481 water activity (a), - 22.62 Hue angle, 8.71 Chroma value, 6.89 sweetness and 7.10 overall acceptability. These predicted values were validated with experimental values and found be not significantly different.
本研究旨在优化烘焙亚麻籽粉作为膳食纤维成分（DFI）的相对比例以及甜菊糖苷在丸子制备中的百分比。采用响应面法（RSM）来确定最佳的DFI比例和甜菊糖苷百分比。根据中心复合设计生成了13次实验运行，其中自变量（即膳食纤维成分（4.0 - 8.0%）和甜菊糖苷1:1（22.5 - 27.5%））水平各不相同。所研究的响应指标包括pH值、蒸煮得率、水分活度（a）、色泽角、色度值以及丸子的感官属性。RSM结果表明，实验数据能够很好地拟合二阶多项式模型，决定系数令人满意（R² > 50%）。研究表明，所有因素对所研究的响应指标均有显著影响。使用期望函数获得的最佳配方中，DFI比例和甜菊糖苷分别为5.92%和26.42%。最佳配方下响应指标的值分别为pH值6.36、蒸煮得率91.80%、水分活度（a）0.9481、色泽角 - 22.62、色度值8.71、甜度6.89以及总体可接受性7.10。这些预测值与实验值进行了验证，发现无显著差异。
