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Application of multi‐block analysis and mixture design with process variable for development of chocolate cake containing yacon ( Smallanthus sonchifolius ) and maca ( Lepidium meyenii )
Author(s) -
Tormena Marcela Marta Lazaretti,
de Medeiros Luana Tabalipa,
de Lima Patrícia Casarin,
Possebon Gabriela,
Fuchs Renata Hernandez Barros,
Bona Evandro
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8211
Subject(s) - yacón , food science , chemistry , mathematics , flavor , aroma , sweetness , wheat flour , organoleptic
BACKGROUND In this study, a chocolate cake formulation was developed with partial substitution of wheat flour by yacon and maca flour. A simplex‐centroid design was applied to determine the proportions of the three flours, and the amount of water was included as a process variable at three distinct levels. According to the overall acceptability of the cakes, the tasters were separated into two groups using k ‐means. RESULTS After segmentation, regression models were constructed for overall acceptability of each group; R 2 adjusted values of 92.5% for group 1 and 98.9% for group 2 were obtained. Using the sequential simplex method an optimized formulation was determined for group 1 (0.49 kg wheat kg −1 total flour , 0.37 kg yacon kg −1 total flour , 0.14 kg maca kg −1 total flour and 140.0 mL of water) and another for group 2 (0.35 kg wheat kg −1 total flour , 0.65 kg yacon kg −1 total flour and 120.0 mL of water). In addition to these formulations, a third formulation was proposed with a greater maca proportion (0.32 kg maca kg −1 total flour ), which does not significantly alter the overall acceptability of both groups. The three optimized formulations and two control formulations were evaluated through free‐choice profiling. The data were evaluated using the multi‐block method common components and specific weights analysis ( CCSWA ). CONCLUSION It was observed that a greater proportion of maca intensified brownness and burnt aroma and taste, whereas a larger proportion of yacon produced a better appearance, softness, sweetness and chocolate flavor. © 2017 Society of Chemical Industry