Some physicochemical, color, bioactive and sensory properties of a pestil enriched with wheat, corn and potato flours: An optimization study based on simplex lattice mixture design

Abstract

In this study, a dried fruit roll up (pestil) was produced by using different concentrations of wheat, corn and potato flours. Simplex lattice mixture design technique was performed to determine the best flour mixture levels. The highest Hydroxymethylfurfural (HMF) was observed in the 13th sample with 6.60 mg/kg; and the lowest was in the 4th sample with 1.42 mg/kg. It was observed that the total phenolic content of the samples varied between 783.0 and 2154.8 mg GAE/kg and this variation was significant (p < 0.05). Significant increases in the antioxidant activities (total antioxidant and DPPH) of the samples were also determined in the pestil samples. Generally, sensory properties of the pestil samples significantly decreased by the increase of potato flour in the mixture and corn and wheat flours exhibited similar sensory properties. The optimum flour mixture was determined according to the sensory analyses, and it was determined that the best pestil formulation can be produced by incorporating 4.69 g wheat flour and 7.39 g corn flour per 100 g.