Optimization on formulation of foamed overripe canistel powder using response surface methodology
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista brasileira de fruticultura (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452020000300902 |
Resumo: | Abstract Overripe canistel fruit was generally consumed and not yet widely utilized. The objective of this research was to study and determine the optimum formulation for water, egg albumin, and maltodextrin concentration in making canistel powder using the foam-mat drying method. Optimization was conducted by Response Surface Methodology (RSM) simple mixture of Design-Expert 7.0 software. The formulas used in this study were water of 50-55%, egg albumin of 15-20%, maltodextrin of 5-10% with a total of 75%, and overripe canistel fruit of 25%. The responses of yield, moisture, and beta carotene concentration were analyzed. The results showed that the higher the maltodextrin and the egg albumin concentration led to the higher the powder yield. The use of maltodextrin decreased moisture content and beta carotene concentration of canistel powder, while egg albumin increased them. In addition, the optimum solution was water of 50.00%, egg albumin of 16.88%, maltodextrin of 8.12%, and overripe canistel of 25%, which resulted in a yield of 54.90%, moisture content of 7.07%, and beta carotene of 2.65 mg.kg-1. Validation of the optimum solution was a yield of 61.20%, moisture content of 7.09%, and beta carotene of 0.63 mg.kg-1, which were within the 95% prediction interval low and high. |
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Optimization on formulation of foamed overripe canistel powder using response surface methodologyPouteria campechianaoverripe canistel fruitfoam-mat dryingsurface analysisAbstract Overripe canistel fruit was generally consumed and not yet widely utilized. The objective of this research was to study and determine the optimum formulation for water, egg albumin, and maltodextrin concentration in making canistel powder using the foam-mat drying method. Optimization was conducted by Response Surface Methodology (RSM) simple mixture of Design-Expert 7.0 software. The formulas used in this study were water of 50-55%, egg albumin of 15-20%, maltodextrin of 5-10% with a total of 75%, and overripe canistel fruit of 25%. The responses of yield, moisture, and beta carotene concentration were analyzed. The results showed that the higher the maltodextrin and the egg albumin concentration led to the higher the powder yield. The use of maltodextrin decreased moisture content and beta carotene concentration of canistel powder, while egg albumin increased them. In addition, the optimum solution was water of 50.00%, egg albumin of 16.88%, maltodextrin of 8.12%, and overripe canistel of 25%, which resulted in a yield of 54.90%, moisture content of 7.07%, and beta carotene of 2.65 mg.kg-1. Validation of the optimum solution was a yield of 61.20%, moisture content of 7.09%, and beta carotene of 0.63 mg.kg-1, which were within the 95% prediction interval low and high.Sociedade Brasileira de Fruticultura2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452020000300902Revista Brasileira de Fruticultura v.42 n.3 2020reponame:Revista brasileira de fruticultura (Online)instname:Sociedade Brasileira de Fruticultura (SBF)instacron:SBFRU10.1590/0100-29452020145info:eu-repo/semantics/openAccessPertiwi,Sri Rejeki RetnaSunarya,RifkiRohmayanti,Titieng2020-06-01T00:00:00Zoai:scielo:S0100-29452020000300902Revistahttp://www.scielo.br/rbfhttps://old.scielo.br/oai/scielo-oai.phprbf@fcav.unesp.br||http://rbf.org.br/1806-99670100-2945opendoar:2020-06-01T00:00Revista brasileira de fruticultura (Online) - Sociedade Brasileira de Fruticultura (SBF)false |
dc.title.none.fl_str_mv |
Optimization on formulation of foamed overripe canistel powder using response surface methodology |
title |
Optimization on formulation of foamed overripe canistel powder using response surface methodology |
spellingShingle |
Optimization on formulation of foamed overripe canistel powder using response surface methodology Pertiwi,Sri Rejeki Retna Pouteria campechiana overripe canistel fruit foam-mat drying surface analysis |
title_short |
Optimization on formulation of foamed overripe canistel powder using response surface methodology |
title_full |
Optimization on formulation of foamed overripe canistel powder using response surface methodology |
title_fullStr |
Optimization on formulation of foamed overripe canistel powder using response surface methodology |
title_full_unstemmed |
Optimization on formulation of foamed overripe canistel powder using response surface methodology |
title_sort |
Optimization on formulation of foamed overripe canistel powder using response surface methodology |
author |
Pertiwi,Sri Rejeki Retna |
author_facet |
Pertiwi,Sri Rejeki Retna Sunarya,Rifki Rohmayanti,Titi |
author_role |
author |
author2 |
Sunarya,Rifki Rohmayanti,Titi |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Pertiwi,Sri Rejeki Retna Sunarya,Rifki Rohmayanti,Titi |
dc.subject.por.fl_str_mv |
Pouteria campechiana overripe canistel fruit foam-mat drying surface analysis |
topic |
Pouteria campechiana overripe canistel fruit foam-mat drying surface analysis |
description |
Abstract Overripe canistel fruit was generally consumed and not yet widely utilized. The objective of this research was to study and determine the optimum formulation for water, egg albumin, and maltodextrin concentration in making canistel powder using the foam-mat drying method. Optimization was conducted by Response Surface Methodology (RSM) simple mixture of Design-Expert 7.0 software. The formulas used in this study were water of 50-55%, egg albumin of 15-20%, maltodextrin of 5-10% with a total of 75%, and overripe canistel fruit of 25%. The responses of yield, moisture, and beta carotene concentration were analyzed. The results showed that the higher the maltodextrin and the egg albumin concentration led to the higher the powder yield. The use of maltodextrin decreased moisture content and beta carotene concentration of canistel powder, while egg albumin increased them. In addition, the optimum solution was water of 50.00%, egg albumin of 16.88%, maltodextrin of 8.12%, and overripe canistel of 25%, which resulted in a yield of 54.90%, moisture content of 7.07%, and beta carotene of 2.65 mg.kg-1. Validation of the optimum solution was a yield of 61.20%, moisture content of 7.09%, and beta carotene of 0.63 mg.kg-1, which were within the 95% prediction interval low and high. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452020000300902 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452020000300902 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/0100-29452020145 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Fruticultura |
publisher.none.fl_str_mv |
Sociedade Brasileira de Fruticultura |
dc.source.none.fl_str_mv |
Revista Brasileira de Fruticultura v.42 n.3 2020 reponame:Revista brasileira de fruticultura (Online) instname:Sociedade Brasileira de Fruticultura (SBF) instacron:SBFRU |
instname_str |
Sociedade Brasileira de Fruticultura (SBF) |
instacron_str |
SBFRU |
institution |
SBFRU |
reponame_str |
Revista brasileira de fruticultura (Online) |
collection |
Revista brasileira de fruticultura (Online) |
repository.name.fl_str_mv |
Revista brasileira de fruticultura (Online) - Sociedade Brasileira de Fruticultura (SBF) |
repository.mail.fl_str_mv |
rbf@fcav.unesp.br||http://rbf.org.br/ |
_version_ |
1752122496041091072 |