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dc.contributor.authorTalens, Clara-
dc.contributor.authorLago, Maider-
dc.contributor.authorSimo-Boyle, Laura; Odriozola-Serrano, Isabel-
dc.contributor.authorIbarguen, Monica-
dc.date.accessioned2023-10-04T10:45:02Z-
dc.date.available2023-10-04T10:45:02Z-
dc.date.issued2022-
dc.identifierWOS:000862868300010-
dc.identifier.issn0023-6438-
dc.identifier.urihttp://dspace.azti.es/handle/24689/1564-
dc.description.abstractSimplex 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.-
dc.language.isoEnglish-
dc.publisherELSEVIER-
dc.subjectDesirability-
dc.subjectAlternative proteins-
dc.subjectInsect flour-
dc.subjectSponge cake-
dc.subjectMixture design-
dc.subjectDIETARY FIBER-
dc.subjectPROTEIN-
dc.subjectFOOD-
dc.subjectQUALITY-
dc.titleDesirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology-
dc.typeArticle-
dc.identifier.journalLWT-FOOD SCIENCE AND TECHNOLOGY-
dc.format.volume168-
dc.contributor.funderELINUT-
dc.identifier.e-issn1096-1127-
dc.identifier.doi10.1016/j.lwt.2022.113878-
Appears in Publication types:Artículos científicos



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