Playing with the senses: application of box-behnken design to optimize the bukayo formulation

C.J.A Domingo,W.M De Vera,R.C Pambid,V.C Austria

doi:10.26656/fr.2017.3(6).190

Abstract

A three-level Box-Behnken design of response surface methodology was employed to optimize the formulation of bukayo or coconut toffee based on overall acceptability sensory attribute. The independent variables were different levels of young coconut meat (250 – 500 g), sinakob (250 – 500 g), and coconut juice (250 – 500 g) with fifteen different runs of three similar center points. The analysis of variance showed that quadratically, coconut juice and sinakob showed significantly higher effect (p<0.05) on the overall acceptability of bukayo whereas the “Lack of Fit” was non-significant relative to the pure error. For optimization, the goal was to maximize the overall acceptability response. The optimum formulation conditions of 430 g young coconut meat, 400 g sinakob, and 340 g coconut juice yielded an experimental overall acceptability score of 8.04 which is close to the predicted score of 7.11 with composite desirability of 0.87 on a nine-point hedonic scale. The regression model equation for overall acceptability could predict response yield until at least 84.65% of accuracy. Box-Behnken design of RSM performed well in the optimization of the bukayo formulation with a very high degree of overall acceptability. The strong and positive correlations enable the application of colorimetry as an indication of the overall acceptability and sensory color of the bukayo product.

Highlights

Coconut is one of the most important crops in tropical areas
Bukayo or coconut toffee is an after-meal sugar fix and one of the widely processed desserts in Pangasinan, Philippines. It is made by simmering coconut meat strips in a mixture of coconut juice and brown or white sugar until liquid is heavily reduced, the mixture is formed into balls and left to harden to a chewy consistency (Pascual, 2017)
Results revealed that the quadratic term of coconut juice and sinakob significantly influenced the overall acceptability of bukayo (p

Summary

Introduction

Coconut is one of the most important crops in tropical areas. Indonesia dominates the world as one of the biggest coconuts producing country with a production of 18 million tons of coconuts followed by the Philippines with an annual production of 15 million tons of coconuts (Burton, 2018). Bukayo or coconut toffee is an after-meal sugar fix and one of the widely processed desserts in Pangasinan, Philippines. It is made by simmering coconut meat strips in a mixture of coconut juice and brown or white sugar until liquid is heavily reduced, the mixture is formed into balls and left to harden to a chewy consistency (Pascual, 2017). The most common approach is the classical one-variable-at-time technique This method involves changing one variable at a time while keeping the others at constant levels (Keshani et al, 2010). While such experiments are simple to plan and execute, they are inefficient and failed to detect any interaction amongst the independent variables. Several researchers employed a Box-Behnken approach for optimization studies across the fields such as to optimize the drying process of persimmon leather production (Dursun and Dalgıç, 2018); to establish the optimum experimental condition of cake batter mixing (Tan et al, 2012); to optimize the foaming conditions for tomato juice as a function of egg albumin concentration, carboxymethyl cellulose, and whipping time (Balasubramanian et al, 2012), and to optimize spent hen meat level, oil level, and cooking time for development of ready-to-eat chicken meat caruncles on the basis of sensory attributes - color/appearance, flavor, Domingo et al / Food Research 3 (6) (2019) 833 - 839 crispiness, after-taste, meat flavor intensity, and overall acceptability (Singh et al, 2015)

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Conclusion