Application of Fuzzy Evaluation and Response Surface Methodology for the Formulation of Walnut Paste Nutritious Breakfast

doi:10.7506/spkx1002-6630-201416051

Abstract

Abstract:

This work was carried out to optimize walnut paste nutritious breakfast formulations by using response surface analysis
with comprehensive sensory evaluation results obtained from fuzzy mathematics as a response variable. Results indicated that the
addition of walnut protein, skim milk powder, puffed rice flour, white sugar and peanut powder had significant influences on the
fuzzy sensory score (P < 0.01). The best formulation of the walnut paste breakfast was composed of walnut protein 11.9 g, skim
milk powder 8.4 g, puffed rice flour 4.6 g, white sugar 4.0 g and peanut powder 2.0 g. Moreover, high significance of the regression
model between the fuzzy sensory score and the addition levels of walnut protein, skim milk powder, puffed rice flour, white sugar
and peanut powder was also observed from the results of multiple regressions.

Key words: response surface methodology, fuzzy evaluation, walnut meal, walnut paste nutritious breakfast

CLC Number:

TS217.1

LI Rong1, YI Xin2, MA Li1, XING Ya-ge1, RAO Yu1, CHE Zhen-ming1,*. Application of Fuzzy Evaluation and Response Surface Methodology for the Formulation of Walnut Paste Nutritious Breakfast[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201416051.

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Application of Fuzzy Evaluation and Response Surface Methodology for the Formulation of Walnut Paste Nutritious Breakfast

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