Optimization & characterization of chips developed from cabbage powder, maize and rice flour using simplex lattice mixture design

Optimization & characterization of chips developed from cabbage powder, maize and rice flour using simplex lattice mixture design

This study employed a simplex lattice mixture design to optimize cabbage chips by blending cabbage powder, maize flour, and rice flour. Fourteen formulations were created using Design-Expert® software, with sensory attributes including crispiness, taste, appearance, aroma, and overall acceptability...

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Bibliographic Details
Main Authors: Prachi Deshmukh, Dhanashree Patil, Prasanna P Bhalerao, Ashish Dabade, Sachin K Sonawane
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry Advances
Subjects:
Air frying
Cabbage chips
Healthy snacks
Sensory analysis
Simple lattice
And mixture design
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X24001825
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http://www.sciencedirect.com/science/article/pii/S2772753X24001825

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