Food and Fermentation Industries

D-optimal mixture design for formulation optimization of instant porridge powder

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  • 1(College of Food Science; Southwest University; Chongqing 400715; China) 2(Chongqing Engineering Research Center of Regional Food; Chongqing 400715; China)

Online published: 2018-05-25

Abstract

In order to develop healthy and nutritious breakfast containing meat and vegetable composite; the formulation of instant porridge powder was studied. To optimize formulation of instant porridge powder using D-optimal mixture design; the effect of different proportions of northeast rice flour; corn flour and oat flour on the edible quality and processing property of instant porridge powder was investigated. With the solubility; swelling power; breakdown value and iodine blue value chosen as response indicators; statistical analysis of data using Design Expert software was carried out to build a regression model for each of the four response indicators. Based on comprehensive consideration of these response indicators; the optimal instant porridge powder formulation was: 66% rice flour; 24% corn flour and 10% oat flour. The actual results of the optimized formulation on the solubility; swelling power; breakdown value and iodine blue value were 5.28%; 86.16%; 770 cp and 0.627; respectively. It is very close to the predicted values.

Cite this article

WU Lian-jun1; HE Zhi-fei1;2; ZHANG Dong1; DENG Da-chuan1; LI Hong-jun1;2* . D-optimal mixture design for formulation optimization of instant porridge powder[J]. Food and Fermentation Industries, 2018 , 44(4) : 165 -172 . DOI: 10.13995/j.cnki.11-1802/ts.015086

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