This research aimed at determining the influence of different factors (i.e. ingredients and process conditions) on the most important characteristics defining consumers’ appreciation of ‘Amaretti’ cookies using DOE (design of experiment) technique. A different recipe than the original one was used in the manufacturing of the cookies, where saccharose was partially replaced with fructose and bamboo fibre was added as a new ingredient. Besides fructose/saccharose ratio and fibre, the effect of egg white, baking time and baking temperature on quality responses (hardness, water activity, moisture content and colour) of ‘Amaretti’ was measured by using a fractional factorial design in a screening test. Responses were affected mostly by changes in temperature and fructose/saccharose ratio levels and then by baking time; bamboo fibre had a statistically significant influence only on hardness. The power of fit of the regression models was significant for all four responses and had R2 value in the range of 0.886–0.997. However, the power of prediction was significant only for hardness, moisture content and colour and had Q2 value in the range of 0.584–0.965. The mathematical model for water activity resulted inappropriate to explain the link between factors and response. The achieved results can represent a useful tool to address and facilitate the next phase of optimisation.

Effects of ingredients and process conditions on “Amaretti” cookies characteristics / S. Farris, L. Piergiovanni. - In: INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY. - ISSN 0950-5423. - 43:8(2008), pp. 1395-1403. [10.1111/j.1365-2621.2007.01648.x]

Effects of ingredients and process conditions on “Amaretti” cookies characteristics

S. Farris
Primo
;
L. Piergiovanni
Ultimo
2008

Abstract

This research aimed at determining the influence of different factors (i.e. ingredients and process conditions) on the most important characteristics defining consumers’ appreciation of ‘Amaretti’ cookies using DOE (design of experiment) technique. A different recipe than the original one was used in the manufacturing of the cookies, where saccharose was partially replaced with fructose and bamboo fibre was added as a new ingredient. Besides fructose/saccharose ratio and fibre, the effect of egg white, baking time and baking temperature on quality responses (hardness, water activity, moisture content and colour) of ‘Amaretti’ was measured by using a fractional factorial design in a screening test. Responses were affected mostly by changes in temperature and fructose/saccharose ratio levels and then by baking time; bamboo fibre had a statistically significant influence only on hardness. The power of fit of the regression models was significant for all four responses and had R2 value in the range of 0.886–0.997. However, the power of prediction was significant only for hardness, moisture content and colour and had Q2 value in the range of 0.584–0.965. The mathematical model for water activity resulted inappropriate to explain the link between factors and response. The achieved results can represent a useful tool to address and facilitate the next phase of optimisation.
baking; cookies; ingredients; screening design; shelf-life
Settore AGR/15 - Scienze e Tecnologie Alimentari
Article (author)
File in questo prodotto:
File Dimensione Formato  
Pre-print.pdf

accesso aperto

Tipologia: Pre-print (manoscritto inviato all'editore)
Dimensione 481.61 kB
Formato Adobe PDF
481.61 kB Adobe PDF Visualizza/Apri
j.1365-2621.2007.01648.x.pdf

accesso riservato

Tipologia: Publisher's version/PDF
Dimensione 338.45 kB
Formato Adobe PDF
338.45 kB Adobe PDF   Visualizza/Apri   Richiedi una copia
Pubblicazioni consigliate

Caricamento pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/50664
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 15
  • ???jsp.display-item.citation.isi??? 11
social impact