Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology
| dc.contributor.author | Talens, Clara | |
| dc.contributor.author | Lago, Maider | |
| dc.contributor.author | Simó Boyle, Laura | |
| dc.contributor.author | Odriozola Serrano, Isabel | |
| dc.contributor.author | Ibargüen, Mónica | |
| dc.date.accessioned | 2022-11-20T08:39:08Z | |
| dc.date.available | 2022-11-20T08:39:08Z | |
| dc.date.issued | 2022 | |
| dc.description.abstract | Simplex lattice design was used to design 15 sponge cakes formulations combining pea (PP), hemp (HP) and insect (IP) flours representing 15% of dough composition. Moisture, protein content, baking loss, specific volume, texture and cost of the 15 samples plus the control (0% added protein) were analysed. Results showed that the effect of PP, HP and IP on cake properties could be modelled with linear regressions (96.80% < R2 < 99.96%). Ternary diagrams showed the effect of the combination of the three proteins in each response. The desirability function was used to obtain a multi-response optimization of the samples with maximum protein, maximum specific volume and minimum incremental cost. Sensory results of the 5 optimised samples showed that by combining 3.75% pea, 3.75% hemp and 7.5% insect it was possible to obtain a dairy- and egg-free sponge cake without significant differences from the control with animal-derived proteins. | ca_ES |
| dc.identifier.doi | https://doi.org/10.1016/j.lwt.2022.113878 | |
| dc.identifier.issn | 0023-6438 | |
| dc.identifier.uri | http://hdl.handle.net/10459.1/84267 | |
| dc.language.iso | eng | ca_ES |
| dc.publisher | Elsevier | ca_ES |
| dc.relation.isformatof | Reproducció del document publicat a https://doi.org/10.1016/j.lwt.2022.113878 | ca_ES |
| dc.relation.ispartof | LWT - Food Science and Technology, vol. 168, art. 113878. | ca_ES |
| dc.rights | cc-by-nc-nd (c) Clara Talens et al., 2022 | ca_ES |
| dc.rights.accessRights | info:eu-repo/semantics/openAccess | ca_ES |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
| dc.subject | Desirability | ca_ES |
| dc.subject | Alternative proteins | ca_ES |
| dc.subject | Insect flour | ca_ES |
| dc.subject | Sponge cake | ca_ES |
| dc.subject | Mixture design | ca_ES |
| dc.title | Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology | ca_ES |
| dc.type | info:eu-repo/semantics/article | ca_ES |
| dc.type.version | info:eu-repo/semantics/publishedVersion | ca_ES |