The Simplex-Centroid Design and Desirability Function in optimizing the sensory acceptability of sweet bread enriched with Chenopodium quinoa

  • Raúl Siche Universidad Nacional de Trujillo
  • Víctor Aredo Universidade de São Paulo
  • Lía Velásquez Universidade de São Paulo
  • Israel Castillo Universidad Nacional de Trujillo
Keywords: Mixture design, sensory evaluation, andean sweet bread, quinoa bread, general acceptability

Abstract

The aim of this study was to optimize the sensory acceptability (SA) of an andean sweet bread made with different percentages of wheat flour (WF), quinoa flour (QF) and sugar (S) was optimized through Simplex-Centroid Design (SCD) and Desirability Function (DF). Ten treatments were performed, in which the mixture of different percentages of WF (28% - 52.5%), QF (0% - 24.5%) and S (17.5% - 42%) accounted for 70% of the dough formula. The evaluation of the SA was conducted in triplicate with 20 consumer panelists of sweet bread, applying an unstructured scale from 0 to 10. Statistical analysis of SCD reported that a cubic model successfully explained the effect of WF, QF and S on SA (p = 0.0529 ≈ 0.05 and R2 = 94.49%), analyzing the response surface was observed that the ranges of the percentage that optimize the SA were: 35.35% - 41.97% of WF, 7.11% - 11.03% QF and 20.44% - 24.61% of S. By DF was determined that the percentages that optimize the SA were: 40.25% of WF, 9.05% QF and 20.70% of S.

Downloads

Download data is not yet available.

References

Alencara, N. M. M., Steela, C. J., Alvimb, I. D., Moraisa, E. C., & Bolinia, H. M. A. (2015). Addition of quinoa and amaranth flour in gluten-free breads: Temporal profile and instrumental analysis. LWT - Food Science and Technology, 62 (2), 1011–1018.
Álvarez-Jubete, L., Arendt, E. K., & Gallagher, E. (2009). Nutritive value and chemical composition of pseudocereals as gluten-free ingredients. International Journal of Food Science and Nutrition, 60, 240–257.
Álvarez-Jubete, L., Arendt, E. K., & Gallagher, E. (2010). Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends in Food Science & Technology, 21, 106–113.
Aredo, V., Velásquez, L., Narro, O., & Domínguez, R. (2014). Response Surface Method and Fuzzy Modelling in the development of cookies with chia seed (Salvia hispánica L.). Agroindustrial Science, 4(1), 27 – 34.
Berti, C., Ballabio, C., Restani, P., Porrini, M., Bonomi, F., & Iametti, S. (2004). Immunochemical and molecular properties of proteins in Chenopodium quinoa. Cereal chemistry, 81(2), 275-277.
Caipo, Y., Gutiérrez, A., & Julca, A. (2015). Optimization by mixtures design of the acceptability of an energy bar from quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus) and cañihua (Chenopodium pallidicaule) evaluated in children. Agroindustrial Science, 5(1), 61-67.
Cho, R., Shin, S., Choi, Y., & Kovach, J. (2009). Development of a multidisciplinary optimization process for designing optimal pharmaceutical formulations with constrained experimental regions. International Journal of Advanced Manufacturing Technology, 44, 9-10.
Comai, S., Bertazzo, A., Bailoni, L., Zancato, M., Costa, C., & Allegri. G. (2007). The content of proteic and nonproteic (free and protein-bound) tryptophan in quinoa and cereal flours. Food Chemistry, 100, 1350–1355.
Das, L., Raychaudhuri, U., & Chakraborty, R. (2012). Supplementation of common white bread by coriander leaf powder. Food Science and Biotechnology, 21, 425–433.
Dewettinck, K., Van Bockstaele, F., Kühne, B., Van de Walle, D., Courtens, T.M., & Gellynck, X. (2008). Nutritional value of bread: Influence of processing, food interaction and consumer perception. Journal of Cereal Science, 48, 243–257.
Elgetia, D., Nordlohneb, S. D., Föstea, M., Besla, M., Lindenb, M. H., Heinzb, V., Jeklea, M., & Beckera, T. (2014). Volume and texture improvement of gluten-free bread using quinoa white flour. Journal of Cereal Science, 59 (1), 41–47
FAOSTAT. (2013). What is quinoa? Distribution and production. International Year of Quinoa Secretariat Food and Agriculture Organization of the United Nations Regional Office for Latin America and the Caribbean, Santiago, Chile. Recuperado de http://www.fao.org/quinoa-2013/what-is-quinoa/distribution-and-production/en/
Fok, J. S., Hissaria, P., Giri, P., Heddle, R., & Smith, W. (2013). Anaphylaxis to quinoa. Annals of Allergy. Asthma & Immunology, 110, 60–61.
Garcia-Mantrana, I., Monedero, V., & Haros, M. (2014). Application of phytases from bifidobacteria in the development of cereal-based products with amaranth. European Food Research and Technology, 238, 853–862
Graf, B.L., Poulev, A., Kuhn, P., Grace, M.H., Lila, M.A., & Raskin, I. (2014). Quinoa seeds leach phytoecdysteroids and other compounds with anti-diabetic properties. Food Chemistry, 163, 178–185.
Hager, A-S., Wolter, A., Jacob, F., Zannini, E., & Arendt, E. K. (2012). Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours. Journal of Cereal Science, 56, 239–247.
Iglesias-Puiga, E., Monederob, V., & Harosa, M. (2015). Bread with whole quinoa flour and bifidobacterial phytases increases dietary mineral intake and bioavailability. LWT - Food Science and Technology, 60 (1), 71–77.
James, L. E. A. (2009). Quinoa (Chenopodium quinoa Willd.): Composition, chemistry, nutritional, and functional properties. Advances in Food and Nutrition Research, 58, 1–31.
Li, J., Ma, C., Ma, Y., Li, Y., Zhou, W., & Xu, P. (2007). Medium optimization by combination of response surface methodology and desirability function: an application in glutamine production. Applied microbiology and biotechnology, 74(3), 563-571.
Mäkinen, O. E., Uniacke-Lowe, T., O'Mahony, J. A., & Arendt, E. K. (2015). Physicochemical and acid gelation properties of commercial UHT-treated plant-based milk substitutes and lactose free bovine milk. Food Chemistry, 168, 630–638.
Medina, W., Skurtys, O., & Aguilera, J. M. (2010). Study on image analysis application for identification quinoa seeds (Chenopodium quinoa Willd) geographical provenance. LWT – Food Science and Technology, 43, 238–246.
Morita, N., Hirata, C., Park, S. H., & Mitsunaga, T. (2001). Quinoa flour as a new foodstuff for improving dough and bread. Journal of Applied Glycoscience, 48, 263–270.
Nowak, V., Du, J., & Charrondière, U. R. (2015). Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.). Food Chemistry, 193, 47-54.
Paterakis, P. G., Korakianiti, E. S., Dallas, P. P., & Rekkas, D. M. (2002). Evaluation and simultaneous optimization of some pellets characteristics using a 3 3 factorial design and the desirability function. International Journal of Pharmaceutics, 248(1), 51-60.
Pinelia, L. L. O., Botelhoa, R. B. A., Zandonadia, R. P., Solorzanob, J. L., Oliveirab, G. T., Reisc, C. E. G., & Teixeira, D. S. (2015). Low glycemic index and increased protein content in a novel quinoa milk. LWT - Food Science and Technology, 63 (2), 1261–1267.
Repo-Carrasco-Valencia, R. A. M., & Astuhuaman-Serna. L. (2011). Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components. Ciência e Tecnologia de Alimentos, 31, 225–230.
Repo-Carrasco-Valencia, R. A. M., Espinoza, C., & Jacobse. S-E. (2003). Nutritional value and use of the Andean crops quinoa (Chenopodium quinoa) and Kañiwa (Chenopodium pallidicaule). Food Reviews International, 19, 179–189.
Ricce, C., Leyva, M., Medina, I., Miranda, J., Saldarriaga, L., Rodriguez, J., & Siche, R. (2013). Using waste of La Libertad agroindustry in developing a bread. Agroindustrial Science, 3(1), 41 – 46.
Ruffino, A. M. C., Rosa, M., Hilal, M., González, J. A., & Prado, F. E. (2010). The role of cotyledon metabolism in the establishment of quinoa (Chenopodium quinoa) seedlings growing under salinity. Plant Soil, 326, 213–224.
Ruiz, K. B., Biondi, S., Oses, R., Acuña-Rodríguez, I. S., Antognoni, F., Martinez-Mosqueira, E. A., Coulibaly, A., Canahua-Murillo, A., Pinto, M., Zurita-Silva, A., Bazile, D., Jacobsen, S. E., & Molina-Montenegro, M. A. (2014). Quinoa biodiversity and sustainability for food security under climate change. Agronomy for Sustainable Development, 34, 349–359.
Ryan, E., Galvin, K., O'Connor, T., Maguire, A., & O'Brien, N. (2007). Phytosterol, squalene, tocopherol content and fatty acid profile of selected seeds, grains, and legumes. Plant Foods for Human Nutrition, 62(3), 85-91.
Schoenlechner, R., Wendner, M., Siebenhandl-Ehn, S., & Berghofer, E. (2010). Pseudocereals as alternative sources for high folate content in staple foods. Journal of Cereal Science, 52, 475–479.
Siche, R., Arteaga, H., Saldaña, E., & Vieira, T. M. F. S. (2016). Antioxidant Capacity of Binary and Ternary Mixtures of Orange, Grape, and Starfruit Juices. Current Nutrition & Food Science, 12(1), 65-71.
Siche, R., Falguera, V., & Ibarz, A. (2015). Use of response surface methodology to describe the combined effect of temperature and fiber on the rheological properties of orange juice. Journal of Texture Studies, 46(2), 67-73.
Sivam, A. S., Sun-Waterhouse, D., Quek, S., & Perera, C. O. (2010). Properties of bread dough with added fiber polysaccharides and phenolic antioxidants: A review. Journal of Food Science, 75: 163–174.
Vásquez-Villalobos, V., Angulo, J. V., & Reyna, E. M. (2015a). New method for determining sensory shelf life using fuzzy logic: canned marinated artichoke hearts (Cynara scolymus L.) case. Scientia Agropecuaria, 6(2), 99-109.
Vásquez-Villalobos, V., Aredo, V., Velásquez, L., & Lázaro, M. (2015b). Physicochemical properties and sensory acceptability of goat’s milk fruit yogurts with mango and banana using accelerated testing. Scientia Agropecuaria, 6(3), 177-189.
Velásquez, L., Aredo, V., Caipo, Y. & Paredes, E. (2014). Optimization by mixtures design of the acceptability of an enriched cookie with quinoa (Chenopodium quinoa), soybean (Glycine max) and cocoa (Theobroma cacao L.). Agroindustrial Science, 4(1), 35 – 42.
Vidueiros, S. M., Curti, R. N., Dyner, L. M., Binaghi, M. J., Peterson, G., Bertero, H. D., & Pallaro, A. N. (2015). Diversity and interrelationships in nutritional traits in cultivated quinoa (Chenopodium quinoa Willd.) from Northwest Argentina. Journal of Cereal Science, 62, 87–93.
Published
2016-09-29
How to Cite
Siche, R., Aredo, V., Velásquez, L., & Castillo, I. (2016). The Simplex-Centroid Design and Desirability Function in optimizing the sensory acceptability of sweet bread enriched with Chenopodium quinoa. Enfoque UTE, 7(3), pp. 70 - 81. https://doi.org/https://doi.org/10.29019/enfoqueute.v7n3.106
Section
General Engineering