Optimization of banana bar formulation to provide a nourishing snack for toddlers using response surface methodology
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500021 |
Resumo: | Abstract The development of banana-based snack bars that fulfill the nutritional requirement for toddlers is required. In this study, we analyzed the effects of different concentrations of banana puree, banana flour and potato starch on the characteristics of inulin, dietary fiber, protein, and potassium as well as the hardness of banana bars using response surface methodology. In total, 14 experimental models were generated using a simplex lattice design. Results demonstrated that the quadratic model appeared to be the best fitting model for assessing dietary fiber and hardness response of banana bars; meanwhile, the linear model was found to be the best fitting model for assessing protein and potassium response, and the special cubic model was best fitted for assessing inulin response. Results of the optimization process suggested that banana bars prepared using 20% banana puree, 20.50% banana flour and 9.50% potato starch was the best solution for this combination of variables, with a desirability value of 0.923. |
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Food Science and Technology (Campinas) |
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spelling |
Optimization of banana bar formulation to provide a nourishing snack for toddlers using response surface methodologybananadietary fiberinulinnourishing snackpotassiumtoddlerAbstract The development of banana-based snack bars that fulfill the nutritional requirement for toddlers is required. In this study, we analyzed the effects of different concentrations of banana puree, banana flour and potato starch on the characteristics of inulin, dietary fiber, protein, and potassium as well as the hardness of banana bars using response surface methodology. In total, 14 experimental models were generated using a simplex lattice design. Results demonstrated that the quadratic model appeared to be the best fitting model for assessing dietary fiber and hardness response of banana bars; meanwhile, the linear model was found to be the best fitting model for assessing protein and potassium response, and the special cubic model was best fitted for assessing inulin response. Results of the optimization process suggested that banana bars prepared using 20% banana puree, 20.50% banana flour and 9.50% potato starch was the best solution for this combination of variables, with a desirability value of 0.923.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500021Food Science and Technology v.41 suppl.1 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.07620info:eu-repo/semantics/openAccessSARIFUDIN,AchmatAFIFAH,NokINDRIANTI,NovitaDESNILASARI,DewiKRISTANTI,DitaRATNAWATI,LiaEKAFITRI,Riyantieng2021-06-11T00:00:00Zoai:scielo:S0101-20612021000500021Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-06-11T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Optimization of banana bar formulation to provide a nourishing snack for toddlers using response surface methodology |
title |
Optimization of banana bar formulation to provide a nourishing snack for toddlers using response surface methodology |
spellingShingle |
Optimization of banana bar formulation to provide a nourishing snack for toddlers using response surface methodology SARIFUDIN,Achmat banana dietary fiber inulin nourishing snack potassium toddler |
title_short |
Optimization of banana bar formulation to provide a nourishing snack for toddlers using response surface methodology |
title_full |
Optimization of banana bar formulation to provide a nourishing snack for toddlers using response surface methodology |
title_fullStr |
Optimization of banana bar formulation to provide a nourishing snack for toddlers using response surface methodology |
title_full_unstemmed |
Optimization of banana bar formulation to provide a nourishing snack for toddlers using response surface methodology |
title_sort |
Optimization of banana bar formulation to provide a nourishing snack for toddlers using response surface methodology |
author |
SARIFUDIN,Achmat |
author_facet |
SARIFUDIN,Achmat AFIFAH,Nok INDRIANTI,Novita DESNILASARI,Dewi KRISTANTI,Dita RATNAWATI,Lia EKAFITRI,Riyanti |
author_role |
author |
author2 |
AFIFAH,Nok INDRIANTI,Novita DESNILASARI,Dewi KRISTANTI,Dita RATNAWATI,Lia EKAFITRI,Riyanti |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
SARIFUDIN,Achmat AFIFAH,Nok INDRIANTI,Novita DESNILASARI,Dewi KRISTANTI,Dita RATNAWATI,Lia EKAFITRI,Riyanti |
dc.subject.por.fl_str_mv |
banana dietary fiber inulin nourishing snack potassium toddler |
topic |
banana dietary fiber inulin nourishing snack potassium toddler |
description |
Abstract The development of banana-based snack bars that fulfill the nutritional requirement for toddlers is required. In this study, we analyzed the effects of different concentrations of banana puree, banana flour and potato starch on the characteristics of inulin, dietary fiber, protein, and potassium as well as the hardness of banana bars using response surface methodology. In total, 14 experimental models were generated using a simplex lattice design. Results demonstrated that the quadratic model appeared to be the best fitting model for assessing dietary fiber and hardness response of banana bars; meanwhile, the linear model was found to be the best fitting model for assessing protein and potassium response, and the special cubic model was best fitted for assessing inulin response. Results of the optimization process suggested that banana bars prepared using 20% banana puree, 20.50% banana flour and 9.50% potato starch was the best solution for this combination of variables, with a desirability value of 0.923. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-06-01 |
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=S0101-20612021000500021 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500021 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.07620 |
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 Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.41 suppl.1 2021 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126328562253824 |