Optimisation of the composition of мelon-based sorbets using simplex-centroid processing system
DOI:
https://doi.org/10.5219/scifood.11Keywords:
melon, technology, optimization, simplex-centroid system, sensory evaluationAbstract
Technology and formulation of various compositions of melon-based sorbets, enriched with additives of plant origin: fruits (apples, pears, plums, lemons), and vegetables (beetroot, red cabbage, sorrel leaves), were developed. Regression equations on the influence of formulation composition of three variants of melon-based sorbets on their sensory evaluation with high determination accuracy were derived. The coefficient of determination varies from 92.71% to 97.2%, which allows us to determine the zone where indicators have their maximum values. Using the simplex–centroid processing system the composition of melon-based sorbets was optimized, and their maximum sensory evaluation was determined with an optimal composition ratio: Zhelsiz Tunde – 50.6% of melon, 3% of beetroot, 6% of lemon and 25% of pears; Kokoray Shalgyn – 48.8% of melon, 3% of sorrel, 8% of lemon and 25% of apples; Kystyn Syzy – 46.8% of melon, 7% of red cabbage, 8% of lemon and 23% of plums. The developed compositions of melon-based sorbets were subjected to organoleptic evaluation using a scoring system from 1 to 10 points, and the reflecting surfaces were presented. The results confirm that using melon as the main raw material and enriching it with additives of plant origin allows for the preparation of functional, low-calorie dietary frozen desserts.
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References
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