本研究旨在使用响应面法评估芝麻糊作为白复合巧克力成分的适用性。具有三种混合成分的D-最佳组合混合工艺设计,芝麻糊(15%-30%w/w),大豆粉(0%-15%w/w),和奶粉(0%-15%w/w)在可变量的乳化剂下用于优化质地(硬度,凝聚力,和粘合力)和热(T开始和Tm)特性含芝麻酱白复合巧克力。结果表明,所有混合物成分对反应的线性影响均显着(p<0.05)。应用期望函数方法,混合成分的最佳比例,和乳化剂水平如下:芝麻糊15.5%w/w,奶粉7.5%w/w,大豆四7%w/w,和乳化剂0%w/w,分别。在最佳点,硬度,凝聚力,粘合力,T发作,Tm为367.07(N),0.63,8.46(N),28.1(°C),和33.7(°C),分别。通过验证实验证实了预测值。
This
study was aimed at evaluating the suitability of sesame paste as an ingredient in white compound chocolate using response surface methodology. A D-optimal combined mixture-process design with three mixture components, sesame paste (15%-30% w/w), soy flour (0%-15% w/w), and milk powder (0%-15% w/w) under variable amount of emulsifier was used to optimize textural (hardness, cohesiveness, and adhesive force) and thermal (T onset and T m) properties of white compound chocolate containing sesame paste. The results showed that the linear effect of all the mixture components was significant (p < .05) on the responses. Applying a desirability function method, the optimum proportion of mixture components, and emulsifier level were as follows: sesame paste 15.5% w/w, milk powder 7.5% w/w, soy four 7% w/w, and emulsifier 0% w/w, respectively. At optimum point, hardness, cohesiveness, adhesive force, T onset, and T m were 367.07 (N), 0.63, 8.46 (N), 28.1 (°C), and 33.7 (°C), respectively. The predicted values were confirmed through validation experiment.