Status : Verified
| Personal Name | Hsieh, Kimberly Ong |
|---|---|
| Resource Title | Formula optimization of a peanut-rice drink with medium-chain triglycerides using D-Optimal Mixture design and characterization as a functional beverage |
| Date Issued | 8 July 2020 |
| Abstract | A functional beverage made with peanuts, rice, and MCT can be used to alleviate diet-related health concerns such as overweight/obesity and hypercholesterolemia. This study was conducted to optimize the formula for a peanut-rice drink with MCT and characterize this drink as a functional beverage. Development of the PR drink with MCT involved the determination of the best ratio of peanuts (P), rice (R), sugar (S), and water (W) for a beverage of optimal product cost and sensory acceptability. Formula optimization using a D-optimal mixture design generated the following models for product cost (PC) and sensory acceptability (appearance acceptability (AA), mouthfeel acceptability (MA), peanut flavor acceptability (PFA), sweetness acceptability (SA), overall acceptability (OA)): PC = 29.94P + 22.01R + 24.85S + 15.08W AA = – 103.08P – 536.98R + 435.03S + 2.09W + 443.79PR – 451.11PS +155.40PW – 239.01RS + 630.67RW – 440.28SW MA = – 4.72P + 4.70R + 18.32S + 6.82W PFA = 4.64P + 5.56R + 27.47S + 4.38W SA = 1.24P + 9.24R + 42.01S + 3.61W OA = 0.70P – 0.75R + 28.81S + 4.86W Validation confirmed the predictive capacity of all the models within a 95% prediction interval. From the above models, an optimal formulation with regular sugar (ORS)(7.63%P, 2.73%R, 6.71%S, and 82.93%W) and optimal formulation with less sugar (OLS) (9.38%P, 4.48%R, 4.11%S, and 82.01%W) was obtained. The latter was subjected to physicochemical and nutritional characterization. The OLS PR drink with MCT is a brown beverage (59.46L*, 8.91a*, 24.61b*) with a pH of 7.03 ± 0.06, TSS of 8.74 ± 0.08 °Brix, and viscosity of 817.07 ± 44.39 cP (ca 15°C) and 699.15 ± 37.50 cP (ca 20°C). The drink had 81.2%wb moisture, 8.0%wb protein, 7.0%wb fat, 0.15%wb TAC, 3.5%wb crude fiber, and 0.15%wb ash. It had low protein quality (PDCAAS of 11-12) and lysine as its limiting amino acid. For fatty acid composition, 100 g of drink had 0.78 g essential fatty acids (FAs), 5.00 g nonessential mediu |
| Degree Course | Bachelor of Science in Food Technology |
| Language | English |
| Keyword | Beverages; Food—Sensory evaluation; Peanuts; Medium-chain triglycerides; Obesity—Diet therapy; Rice |
| Material Type | Thesis/Dissertation |
Preliminary Pages
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Category : P - Author wishes to publish the work personally.
Access Permission : Limited Access