预览加载中，请您耐心等待几秒...

响应面法优化香芋豌豆饼干配方.docx

预览
1/4
2/4
3/4
4/4

在线预览结束，喜欢就下载吧，查找使用更方便

下载提示 文本预览

如果您无法下载资料，请参考说明：

1、部分资料下载需要金币，请确保您的账户上有足够的金币

2、已购买过的文档，再次下载不重复扣费

3、资料包下载后请先用软件解压，在使用对应软件打开

响应面法优化香芋豌豆饼干配方 Title:ResponseSurfaceMethodologyOptimizationofTaromaroPeaCookieRecipe Abstract: Inrecentyears,therehasbeenanincreasingdemandforhealthiersnacksthatarebothtastyandnutritious.Taromaropeacookies,auniquecombinationoftaroandtaromaropeas,havegainedpopularityduetotheirrichflavorandpotentialhealthbenefits.Thisstudyaimedtooptimizetherecipefortaromaropeacookiesusingresponsesurfacemethodology(RSM),astatisticalmethodcommonlyemployedforprocessoptimization.Theobjectivewastoidentifytheoptimalformulationoftaromaropeacookiesthatwouldyieldthedesiredsensoryattributes,includingtaste,texture,andcolor,whilemaximizingthenutritionalvalue. 1.Introduction 1.1Backgroundandrationale 1.2Objectives 2.MaterialsandMethods 2.1Ingredientselection 2.2Experimentaldesignandoptimization 2.3Responsevariables 2.4Statisticalanalysis 3.ResultsandDiscussion 3.1EvaluationofResponseVariables 3.2OptimizationoftheTaromaroPeaCookieRecipe 3.3SensoryAnalysis 3.4NutritionalAnalysis 4.Conclusion 4.1Overallfindings 4.2Practicalimplications 4.3Futureresearchdirections 1.Introduction 1.1Backgroundandrationale Taromaropeacookieshavegainedpopularityduetotheiruniquecombinationoftaroandtaromaropeas,providingadistinctflavorandpotentialhealthbenefits.Taroisrichindietaryfiber,vitamins,andminerals,whiletaromaropeasarehighinproteinandantioxidants.However,thecookie-makingprocessinvolvesvariousfactorsaffectingthefinalproduct'squalityattributes,includingtaste,texture,andappearance.Therefore,optimizingtherecipeusingresponsesurfacemethodology(RSM)canhelpachievethedesiredsensoryattributeswhilemaximizingnutritionalvalue. 1.2Objectives TheprimaryobjectiveofthisstudyistooptimizetherecipefortaromaropeacookiesusingRSM.Thespecificobjectivesareasfollows: 1.Selectsuitableingredientsforthecookierecipe. 2.Designandconductexperimentsbasedonacentralcompositedesign(CCD). 3.Analyzetheresponsevariables,includingtaste,texture,andcolor,todeterminetheformulation'seffects. 4.OptimizetheformulationbyapplyingRSMtoachievethedesiredsensoryattr