D-optimal Mixture and Response Surface Method for Optimization of Formulation of Sweet Tea Sugar-free Antioxidant Activity Cake

CHEN Bi; OU Xiaochun; LU Yasi; ZHANG Peng; WEI Qiaoyan; WANG Xiaoming

doi:10.13386/j.issn1002-0306.2020090177

Volume 42 Issue 14

Jul. 2021

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Science and Technology of Food Industry > 2021 > 42(14): 153-160. > DOI: 10.13386/j.issn1002-0306.2020090177

CHEN Bi, OU Xiaochun, LU Yasi, et al. D-optimal Mixture and Response Surface Method for Optimization of Formulation of Sweet Tea Sugar-free Antioxidant Activity Cake[J]. Science and Technology of Food Industry, 2021, 42(14): 153−160. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090177.

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D-optimal Mixture and Response Surface Method for Optimization of Formulation of Sweet Tea Sugar-free Antioxidant Activity Cake

College of Food & Biochemical Engineering, Guangxi Science & Technology Normal University, Laibin 546199, China

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Received Date: September 17, 2020
Available Online: May 25, 2021

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Abstract

Abstract

The experiment was conducted for developing a sugar-free, low-calorie and fiber-rich cake with an antioxygenic property, so as to satisfy the market’s demand for novel bakery functional foods. This experiment focused on the effect of different formulas of three main ingredients, i.e. radix puerariae powder, pumpkin flour and cake flour, on the sensory quality of cakes using D-optimal mixture design. Using sweet tea extract instead of sugar as sweetener, and single-factor and response surface experiments for optimization of the processing technology, it explored the effect of sweet tea addition amount, volume and baking powder on on the sensory evaluation and structural characteristics of cakes. The results showed that the final optimal formula of the main ingredients and processing parameters were radix pueraria powder 43%, pumpkin powder 20%, low-gluten flour 37%, addition amount of sweet tea 4.3 g, volume of sweet tea extract 30.0 mL, and baking powder 2.5 g. Under the optimal formula of the main ingredients and craftsmanship, the cake sensory score was 87.36, the total polyphenol content was 629.1 mg/100 g, total flavonoid content was 564.5 mg/100 g, and total antioxidant capacity was 396.7 mg/100 g. It provided a new method for developing functional nutrition cakes.
- sweet tea,
- sugar-free cake,
- D-optimal mixture design,
- response surface methodology,
- antioxidant activity

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