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摘要
In this study response surface methodology (RSM) was used for suitable optimization of supplement and emulsifier for improving wheat flour protein without adversely affecting naan texture during storage. Flours of two Pakistani wheat varieties were supplemented with 5, 10, 15, 20 and 25% gram flour and 0.2, 0.4, 0.6, 0.8 and 1.0% glycerol monostearate (GMS). Naans of composite flour were tested at 0, 12 and 24h. The sensory evaluation top ranked the combination of 15 and 0.4% gram flour and GMS, respectively. The 15% level of gram flour was subdivided (10, 12.5, 15, 17.5 and 20%) to find out the exact combination with different levels of GMS to obtain naans with better texture. RSM analyzed the number of levels of gram flour and GMS by log-linear response functions giving 13.06% gram flour and 0.32% GMS as the suitable combination for acceptable texture of naans, which was verified by sensory evaluation.
PRACTICAL APPLICATIONSThis optimization study has a great potential for practical application as the findings directly address solution of protein malnutrition without deteriorating the appeal and acceptability of the product. The optimized proportion of the supplement and the emulsifier could be recommended for incorporation into wheat flour at the national flour mills level in order to make up protein deficiency of the masses at a large scale. Food industry can also use this recipe in the formulation of supplemented and related food products. Following this approach, a wide range of food products can be had with some modifications. This work opens new venues for exploration in product development. Moreover, the successful application of response surface methodology involving central composite design in this study could induce its practical applications in similar future studies.
- 出版日期2013-10
