Title : ( Development of Spreadable Halva Fortified with Soy Flour and Optimization of Formulation Using Mixture Design )
Authors: Younes Zahedi Dizaj Yekan , Mostafa Mazaheri Tehrani ,
Full TextAbstract
A novel spread based on sesame paste fortified with soy flour was developed. A mixture experimental design was used to investigate effect of soy flour and mono- and diglycerides addition on the emulsion stability (ES), color, textural properties and sensory attributes of the spreadable halva and to optimize the formulation. The ES of all samples increased as a function of emulsifier amount. The increase of temperature led to emulsion instability and oil separation intensification. Addition of soy flour had not significant effect on hardness and adhesiveness of different halva samples (p ˃ 0.05). There was insignificant difference in color parameters (L*, a* and b*) of most halva samples (p < 0.05). Halva samples received scores of 4 to 7 in all evaluated attributes, and no significant difference was detected among most halva samples in all sensory properties. The range of optimum combination was determined by superimposing the contour plots of the responses.
Keywords
Spreadable halva; soy flour; fortification; mixture design; emulsion stability; sensory evaluation.
@article{paperid:1031395,
author = {Zahedi Dizaj Yekan, Younes and Mazaheri Tehrani, Mostafa},
title = {Development of Spreadable Halva Fortified with Soy Flour and Optimization of Formulation Using Mixture Design},
journal = {Journal of Food Quality},
year = {2012},
volume = {35},
number = {6},
month = {December},
issn = {0146-9428},
pages = {390--400},
numpages = {10},
keywords = {Spreadable halva; soy flour; fortification; mixture design; emulsion stability; sensory evaluation.},
}
%0 Journal Article
%T Development of Spreadable Halva Fortified with Soy Flour and Optimization of Formulation Using Mixture Design
%A Zahedi Dizaj Yekan, Younes
%A Mazaheri Tehrani, Mostafa
%J Journal of Food Quality
%@ 0146-9428
%D 2012
