Multiresponse optimization of value-added sesame seed candy

Yıl 2024, Cilt: 5 Sayı: 1, 35 – 43, 30.06.2024

Samuel Tunde Olorunsogo Onimisi Abdulraheem Salihu

https://doi.org/10.55147/efse.1495662

Öz

Sesame seed candy, traditionally produced from sesame seeds and sugar, is a confectionery product. This study is aimed at developing value added candy from sesame seed, ginger, cinnamon, honey; and optimizing employing desirability function technique. Experiments were conducted using a four-component constrained D-optimal mixture-process experimental design and the formulated candies were characterized. The formulation design constraints were: sesame seed (40-70%), ginger (10-30%), cinnamon (10-30%), honey (10-30%); while the processing factors were roasting temperature (100-150 oC) and roasting time (10-30 min). Consumer acceptability was measured by 50 semi-trained regular consumers using a 9-point hedonic scale. Optimal candy of highest desirability index of 0.506 was obtained from 43.53% sesame seed, 10% ginger, 16.47% cinnamon, and 30% honey, with 110 oC roasting temperature. and 27 min roasting time. Quality properties of the optimal candy were 7.95% moisture content, 20.76% dietary fiber, 37.89% protein, 10.40% carbohydrate, 17.20% fat content, 249.71 mg calcium, 0.029 mg/100g vitamin C, 353.54 kcal energy value, 5.78 hardness, 6 taste, 5.74 colour, 5.87 chewiness, 5.92 gumminess, 5.6 crispness, 6.11 flavour, and overall acceptability of 6.20 score; based on 9-point hedonic scale. Compared with the traditional sesame seed candy, the optimal value-added sesame seed candy was of higher quality.

Anahtar Kelimeler

Optimization;, Sesame seed;, Candy;, D-optimal;, Desirability function.

Etik Beyan

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Destekleyen Kurum

Nil

Proje Numarası

Nil

Kaynakça

• Adebayo-Oyetoro, A. O., Ogundipe, O. O., Lofinmakin, F. K., Akinwande, F. F., Aina, D. O., & Adeyeye, S. A. O. (2017). Production and acceptability of chinchin snack made from wheat and tigernut (Cyperus esculentus) flour. Cogent Food & Agriculture, 3(1), 1282185. doi:10.1080/23311932.2017.1282185
• Ahmed, I. A. M., AlJuhaimi, F., Özcan, M. M., Ghafoor, K., Şimşek, Ş., Babiker, E. E., … & Salih, H. A. (2020). Evaluation of chemical properties, amino acid contents and fatty acid compositions of sesame seed provided from different locations. Journal of Oleo Science, 69(8), 795-800.
• AOAC. (2002). Official Methods of Analysis. 30th (Edition), Association of Analytical Chemists, Washington.
• Christian, E. E., Stanley, C. I., & Emmanuel, C. I. (2019). Proximate and mineral composition of Sesamum indicum L. seed. Medical & Analytical Chemistry International Journal, 3(4), 1-5.
• Crisan, E. V., & Sands, A. (2008). Nutritional value of Edible Mushroom," In: S. T. Chang and W. A. Hayer, Eds., Biology and Cultivation of Edible Mushrooms, . Academic Press, New York.
• El-Ishaq, A., & Obirinakem, S. (2015). Effect of temperature and storage on vitamin C content in fruits juice. International Journal of Chemical and Biomolecular Science, 1(2), 17-21.
• FAO, IFAD and WFP. (2013). The State of Food Insecurity in the World 2013. The multiple dimensions of food security. Rome, FAO.
• Goos, P., & Jones, B. (2011). Optimal Design Of Experiments: A Case Study Approach. John Wiley & Sons. Mostashari, P., & Mousavi Khaneghah, A. (2024). Sesame seeds: A nutrient-rich superfood. Foods, 13(8), 1153. doi:10.3390/foods13081153
• Obiamaka, A. U. (2019). Katun Ridi – The snack enjoyed in Kaduna State. Retrieved from https://connectnigeria.com/articles/2019/08/katun-ridi-the-snack-enjoyed-in-kaduna-state/
• Olson, R., Gavin-Smith, B., Ferraboschi, C., & Kraemer, K. (2021). Food fortification: The advantages, disadvantages and lessons from sight and life programs. Nutrients, 13(4), 1118. doi:10.3390/nu13041118
• ReliaSoft. (2015). Experiment Design and Analysis Reference. ReliaSoft Corporation Worldwide Headquarters, 1450 South East side Loop Tucson, Arizona 85710-6703, USA http://www.ReliaSoft.com.
• Richardson, T. (2008). Sweets: A History of Candy. Bloomsbury Publishing USA. Retrieved from https://archive.org/details/sweets00timr/page/53.
• Smith, W. F. (2005). Experimental Design for Formulation. Society for Industrial and Applied Mathematics.
• Tsai, C. W., Tong, L. I., & Wang, C. H. (2010). Optimization of multiple responses using data envelopment analysis and response surface methodology. Journal of Applied Science and Engineering, 13(2), 197-203. doi:10.6180/jase.2010.13.2.10
• Wang, P. S., & Fang, J. J. (2010). The Optimization of Medicine Formulation Using Mixture Experiments. In World Congress on Engineering. London, UK. 2182, 1801-1806. International Association of Engineers.
• Wei, P., Zhao, F., Wang, Z., Wang, Q., Chai, X., Hou, G., & Meng, Q. (2022). Sesame (Sesamum indicum L.): A comprehensive review of nutritional value, phytochemical composition, health benefits, development of food, and industrial applications. Nutrients, 14(19), 4079. doi:10.3390/nu14194079
• Yüzer, O. M., & Gençcelep, H. (2023). Sesame seed protein: Amino acid, functional, and physicochemical profiles. Foods and Raw Materials, 11(1), 72-83. doi:10.21603/2308-4057-2023-1-555

Yıl 2024, Cilt: 5 Sayı: 1, 35 – 43, 30.06.2024

Samuel Tunde Olorunsogo Onimisi Abdulraheem Salihu

https://doi.org/10.55147/efse.1495662

Öz

Proje Numarası

Nil

Kaynakça

• Adebayo-Oyetoro, A. O., Ogundipe, O. O., Lofinmakin, F. K., Akinwande, F. F., Aina, D. O., & Adeyeye, S. A. O. (2017). Production and acceptability of chinchin snack made from wheat and tigernut (Cyperus esculentus) flour. Cogent Food & Agriculture, 3(1), 1282185. doi:10.1080/23311932.2017.1282185
• Ahmed, I. A. M., AlJuhaimi, F., Özcan, M. M., Ghafoor, K., Şimşek, Ş., Babiker, E. E., … & Salih, H. A. (2020). Evaluation of chemical properties, amino acid contents and fatty acid compositions of sesame seed provided from different locations. Journal of Oleo Science, 69(8), 795-800.
• AOAC. (2002). Official Methods of Analysis. 30th (Edition), Association of Analytical Chemists, Washington.
• Christian, E. E., Stanley, C. I., & Emmanuel, C. I. (2019). Proximate and mineral composition of Sesamum indicum L. seed. Medical & Analytical Chemistry International Journal, 3(4), 1-5.
• Crisan, E. V., & Sands, A. (2008). Nutritional value of Edible Mushroom," In: S. T. Chang and W. A. Hayer, Eds., Biology and Cultivation of Edible Mushrooms, . Academic Press, New York.
• El-Ishaq, A., & Obirinakem, S. (2015). Effect of temperature and storage on vitamin C content in fruits juice. International Journal of Chemical and Biomolecular Science, 1(2), 17-21.
• FAO, IFAD and WFP. (2013). The State of Food Insecurity in the World 2013. The multiple dimensions of food security. Rome, FAO.
• Goos, P., & Jones, B. (2011). Optimal Design Of Experiments: A Case Study Approach. John Wiley & Sons. Mostashari, P., & Mousavi Khaneghah, A. (2024). Sesame seeds: A nutrient-rich superfood. Foods, 13(8), 1153. doi:10.3390/foods13081153
• Obiamaka, A. U. (2019). Katun Ridi – The snack enjoyed in Kaduna State. Retrieved from https://connectnigeria.com/articles/2019/08/katun-ridi-the-snack-enjoyed-in-kaduna-state/
• Olson, R., Gavin-Smith, B., Ferraboschi, C., & Kraemer, K. (2021). Food fortification: The advantages, disadvantages and lessons from sight and life programs. Nutrients, 13(4), 1118. doi:10.3390/nu13041118
• ReliaSoft. (2015). Experiment Design and Analysis Reference. ReliaSoft Corporation Worldwide Headquarters, 1450 South East side Loop Tucson, Arizona 85710-6703, USA http://www.ReliaSoft.com.
• Richardson, T. (2008). Sweets: A History of Candy. Bloomsbury Publishing USA. Retrieved from https://archive.org/details/sweets00timr/page/53.
• Smith, W. F. (2005). Experimental Design for Formulation. Society for Industrial and Applied Mathematics.
• Tsai, C. W., Tong, L. I., & Wang, C. H. (2010). Optimization of multiple responses using data envelopment analysis and response surface methodology. Journal of Applied Science and Engineering, 13(2), 197-203. doi:10.6180/jase.2010.13.2.10
• Wang, P. S., & Fang, J. J. (2010). The Optimization of Medicine Formulation Using Mixture Experiments. In World Congress on Engineering. London, UK. 2182, 1801-1806. International Association of Engineers.
• Wei, P., Zhao, F., Wang, Z., Wang, Q., Chai, X., Hou, G., & Meng, Q. (2022). Sesame (Sesamum indicum L.): A comprehensive review of nutritional value, phytochemical composition, health benefits, development of food, and industrial applications. Nutrients, 14(19), 4079. doi:10.3390/nu14194079
• Yüzer, O. M., & Gençcelep, H. (2023). Sesame seed protein: Amino acid, functional, and physicochemical profiles. Foods and Raw Materials, 11(1), 72-83. doi:10.21603/2308-4057-2023-1-555

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