Open AccessOptimizing flavonoid-rich Quranic Mixed Food (QMF) formulation with simplex-centroid mixture design
Author(s) -
Noorsabrina M. Salbi,
Norhayati Muhammad,
Noor Ezan Abdullah
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(2).470
Subject(s) - ingredient , nutraceutical , flavonoid , centroid , functional food , food science , simplex , food industry , mathematics , biochemical engineering , computer science , chemistry , artificial intelligence , engineering , organic chemistry , combinatorics , antioxidant
Quranic food, which defines as the food mentioned in the Holy Quran has gain attentionas a functional food to prevent disease in the current era. The food had high potential as anexcellent ingredient for the development of nutraceutical products. Flavonoid is one of thephytochemicals in Quranic food that contribute to their therapeutic properties.Unfortunately, there is less study on the health properties of Quranic food mixture thatlead to misunderstanding of the mixture of Quranic food. A paramount concern regardingthe addition of multiple bioactive ingredients into a product is the possibility of interactionamong elements may result in degradation of the ingredient, and the functionality could bereduced or improved. Therefore, this study was aimed to optimize the flavonoid content ofQuranic Mixed Food (QMF) containing dates, raisins, pomegranates, figs, and honey.Consequently, the special cubic model of simplex centroid design was employed as it wasthe most reliable and can be utilized in the optimization process as the p-value wassignificant, and the lack of fits was not substantial. The simplex centroid method hadsuccessfully optimized the QMF formulation. To conclude, the optimized formulation offlavonoid-rich QMF containing 42.88% raisins, 42.88% pomegranates, 13.97% honey,0.17% dates, and 0.11% figs.