A new bread formulation based on a partial substitution of soursop residues flour through Mixolab and a process mixture design

Abstract Ecuador has one of the highest soursop productions worldwide; however, as this fruit represents a promising market to the country, its organic waste is becoming a major problem. The aim of the study was to use the Mixolab to predict the quality of wheat flour partially substituted by soursop residues flour for bread making. The experiment was performed through a process mixture design; 21 premixes were made, and 10 significant variables were chosen. Using a desirability function, three criteria were optimized: 1) to maximize the use of soursop residues flour (SRF) (20% SRF substitution), 2) to form a loaf with strong gluten network characteristics (5% SRF substitution), and 3) to form a loaf with weak gluten network characteristics (13.2% SRF substitution). Results showed with a 95% confidence level that the new formulation with strong gluten network characteristics, 5% soursop residue flour and 95% wheat flour, was statistically equal to a control bread in moisture, pH and total ashes content. Additionally, an affective test was performed in order to identify the acceptability of the bread among potential consumers.

摘要：厄瓜多尔是全球刺果番荔枝（soursop）产量最高的国家之一；然而，随着该水果在该国成为极具潜力的市场，其有机废弃物正成为亟待解决的重大问题。本研究旨在利用Mixolab，预测以刺果番荔枝渣粉（soursop residues flour, SRF）部分替代小麦粉制作面包时的面粉品质。实验采用混料试验设计，共制备21组预混料，并筛选出10个显著变量。通过合意度函数（desirability function）对三项指标进行优化：1）最大化刺果番荔枝渣粉的使用量（SRF替代比例20%）；2）制备具有强面筋网络特性的面包（SRF替代比例5%）；3）制备具有弱面筋网络特性的面包（SRF替代比例13.2%）。结果经95%置信水平检验表明：采用5%刺果番荔枝渣粉与95%小麦粉配制的强面筋网络特性新配方面包，其水分含量、pH值及总灰分含量与对照面包在统计学上无显著差异。此外，本研究还开展了情感偏好测试，以评估潜在消费者对该面包的接受程度。