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Title: Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology
Authors: Talens, Clara; Lago, Maider; Simo-Boyle, Laura; Odriozola-Serrano, Isabel; Ibarguen, Monica
Abstract: Simplex lattice design was used to design 15 sponge cakes formulations combining pea (PP), hemp (HP) and insect (IP) flours representing 15\% of dough composition. Moisture, protein content, baking loss, specific vol-ume, texture and cost of the 15 samples plus the control (0\% added protein) were analysed. Results showed that the effect of PP, HP and IP on cake properties could be modelled with linear regressions (96.80\% < R2 < 99.96\%). Ternary diagrams showed the effect of the combination of the three proteins in each response. The desirability function was used to obtain a multi-response optimization of the samples with maximum protein, maximum specific volume and minimum incremental cost. Sensory results of the 5 optimised samples showed that by combining 3.75\% pea, 3.75\% hemp and 7.5\% insect it was possible to obtain a dairy-and egg-free sponge cake without significant differences from the control with animal-derived proteins.
Keywords: Desirability; Alternative proteins; Insect flour; Sponge cake; Mixture design; DIETARY FIBER; PROTEIN; FOOD; QUALITY
Issue Date: 2022
Publisher: ELSEVIER
Type: Article
DOI: 10.1016/j.lwt.2022.113878
ISSN: 0023-6438
E-ISSN: 1096-1127
Funder: ELINUT
Appears in Publication types:Artículos científicos

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