Constrained Mixture Design Research Articles

Investigating ingredient influence on reconstitution of powdered cocoa beverage via constrained mixture design

Reconstitution of a powdered cocoa beverage (PCB) produced by wet-mixing and oven-drying were studied. Sixteen PCB samples with different proportions of core ingredients, namely cocoa (5–25 %), skimmed milk (10–50 %), hydrolysed cereal extract (15–60 %), sucrose (0–30 %) and palm olein (0–15 %), were generated via a constrained mixture design. PCB samples had varying physical properties which included bulk porosity (57.3–74.8 %), particle surface hydrophilicity (contact angle = 60.0–94.5°) and glass transition temperature (51.2–86.3 °C). Consequently, PCB samples differed in reconstitution properties like wetting time (11–>300 s), reconstitution time (14–141 s) and soluble content (51.3–86.8 %). Subsequently, mixture regression models were developed to varying success (adjusted R2 = 70–97 %) for identifying the influence of each core ingredient on physical and reconstitution properties of PCB. PCB wettability was most improved by increasing the proportion of hydrolysed cereal extract, through forming powders with moderate particle surface hydrophilicities but higher glass transition temperatures and higher bulk porosities. Conversely, PCB wettability became exceptionally poor when it contained >35 % skimmed milk and <5 % palm olein. Additionally, a higher ratio of protein-rich skimmed milk against carbohydrate-rich hydrolysed cereal extract and sucrose led to solubility loss in PCB.

Phytochemical quantification and optimization of synergistic antioxidant potency of Moroccan medicinal plants using constrained mixture design

Phytochemical quantification and optimization of synergistic antioxidant potency of Moroccan medicinal plants using constrained mixture design

Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending

Proline has recently been found to direct several sensory attributes in red wine, including viscosity, fruit flavour and sweetness. We sought to investigate whether a red wine, deemed ‘flavour deficient’ by a producer, from a warm inland region could be improved by blending with a high proline wine from the same region, compared to a high colour and flavour wine, linking consumer acceptance with sensory properties and chemical composition. Three dry red wines (two Cabernet-Sauvignon wines from a warm region and one Lagrein wine from a cooler region) were blended in a constrained mixture design. Several blends were uncovered with improved sensory properties and consumer liking scores. Increased liking scores were related to heightened perceived Viscosity (unrelated to physical viscosity), Sweetness and Berry flavours, connected to proline-rich wines with small proportions of Lagrein. PLS-R models relating blend chemical composition, sensory properties and consumer acceptance associated Astringency and Bitterness to polyphenolics and organic acids and lower liking scores. Vegetal and Leather aromas in blends also reduced consumer acceptance and were related to the concentration of the thiols 3SH, 3SHA, PMT, 2FMT and MeSH, as well as guaiacol and isobutyl methoxypyrazine. Multiple blends successfully improved consumer acceptance of the ‘flavour deficient’ wine, particularly those with an increased proportion of the proline-rich wine. Non-linear effects resulting from blending were also assessed, with most variables modelled best by linear averaging. This study demonstrates the practical application of a design of experiment approach using sensory properties, proline and polyphenolic concentrations to guide wine blending and improve wine flavour and acceptability.

Make a choice: A rapid strategy for minimizing peat in horticultural press pots substrates using a constrained mixture design and surface response approach.

Peat is the most common used substrate in horticultural seedling production. To reduce peat in horticultural potted plant cultivation systems in general is an obstacle, even within the highly specialized horticultural industry. Next to soil-less cultivation systems as e.g. hydroponics, the horticultural industry is eagerly looking for suitable peat substitutes. The demands on these compounds are high, basically mimicking the physical properties of peat. A 100% replacement of peat for press-pots used in seedling production has not yet been found, and only mixes of peat and substrates exist. Several suitable peat substitutes with different properties are known, that usually are used as a share of a mixed peat-substitute substrate. A constrained mixture design was used to test substrates containing 50% v/v and 25% v/v peat and four peat substitutes (two composts and two wood fibers) for vegetable seedling production. By limiting the maximum quantities of each material to be added, there was no negative effect on the growth of Chinese cabbage (Brassica rapa subsp. pekinensis). This means a reduction in of peat to 25% v/v is possible without a change in substrate quality. The mixture design allowed a quick decision to be made regarding the most suitable peat-reduced mixtures. The surface response approach enabled the experimental results to be easily transferred to horticultural practices, additionally. This flexible and efficient method also allows the predictions to be used to meet specific crop management needs.

Bioactive compounds, antioxidant capacity, functional and sensory properties of optimized complementary weaning flour processed from sorghum, soybean, and karkade (Hibiscus sabdariffa L.) seeds

The study aimed to formulate and optimize complementary weaning flours for better antioxidants and sensory acceptability. D-optimal constrained mixture design was used to generate Eighteen formulations with a range of malted sorghum 40–60%, blanched soybean 20–30%, boiled karkade seeds 10–20%, and 10% premix (5% figl leaves, 4.5% sugar, and 0.5% salt) added in equal proportion to all formulations were evaluated. The sensory properties of the gruel made from the selected complementary flour were evaluated using untrained panellists. The result indicated that high malted sorghum supplement levels in the formula were associated with increased bioactive compounds and antioxidant capacity. The optimum values of bioactive compounds, antioxidant capacity, and functional properties of the formulated product were 51.0%, 22.0%, and 17.0% for sorghum, soybean, and karkade seeds flour with 10.0% premix, respectively. The sensory acceptability of the gruel samples evaluated from the optimized complementary flour rich in antioxidants was significantly (p < 0.05) liked in terms of aroma and mouthfeel compared to the control sample. The result found that supplemented weaning flour made from malted sorghum, blanched soybean, and boiling karkade seeds flour may be processed to produce high levels of health-promoting bioactive compounds with desirable sensory qualities.

Effect of Oromo Dinich (Plectranthus edulis) flour supplemented on quality characteristics of teff-maize composite injera

Blending Oromo dinich flours with cereals-based flours significantly enhances the nutritional potential of cereals-based products. Therefore, this study aimed to develop and evaluate the quality of teff-based injera supplemented by underutilized indigenous tuber Oromo dinich (Plectranthus edulis) and maize flours. Fourteen formulations were generated using D-optimal constrained mixture design with a range of maize (5–15%), Plectranthus edulis (5–15%), and teff (70–90%). Statistical evaluation and optimization were done using D-optimal mixture design expert software. The results showed that the supplementation of more Plectranthus edulis flour in the formulations indicated better improvements in terms of protein (10–10.8%), fat (2.4–2.8%), gross energy contents (380.7–391.9 kcal/100g), total phenolic content (8.6–15.8 mg GAE/g) and total antioxidant capacity (66.20–82.7%) at the concentration of 3.32 mg/mL. The sensory acceptability of the injera was significantly (p < 0.05) liked in terms of aroma with increasing the ratio of Plectranthus edulis and maize flours. The optimum value of the blending ratio was 77.6% teff, 13.1% maize, and 9.3% Plectranthus edulis flours with desirable nutritional composition of injera, which varied for protein (10.7–10.8%), fat (2.62–2.8%) and energy (388.3–391.9 kcal/100g) and overall acceptance (5.5–6.3) with the desirability of 0.66. The optimization results indicated that supplementing Plectranthus edulis flour up to 10% with teff-maize composite flours were acceptable in terms of nutritional composition and sensory quality. Thus, supplementing underutilized indigenous Plectranthus edulis tuber flour with teff-maize flours significantly enhanced the nutritional potential of injera products.

Rice‐based noodle formulation: Consumer preference and optimization by mixture design

AbstractThis work focused on rice‐based egg noodles for Western consumers, whose preference for the egg option was corroborated by a survey. A constrained mixture design was used to investigate the effect of functional ingredients (FIs: gum, egg, and modified starch) on noodle quality, adopting egg noodles with 3.2% of guar gum as control. The substitution percentage of rice flour by modified starch was restricted (up to 12.5%) according to dough machinability and noodle extensibility. No differences were found in the Fourier transform infrared spectra of experimental design formulations. The synergistic effects among the FIs evidenced by response surface methodology analysis played a key role in the noodle attributes. Satisfactory values of water absorption (123%) and cooking loss (3.6%) were obtained by combining the minimum amount of gum (50% less than the control) with 10.9% of starch and 13.0% of egg. The extensibility of the optimum noodles was similar to that of the control.Novelty impact statementThe use of a survey turned out to be an easy and practical tool to satisfactorily know the preference of consumers for egg‐noodles. This preliminary survey allowed us to select the proper ingredient, and thereby save time and resources. The incorporation of a novel ingredient such as physically modified rice starch was of great interest. Such ingredient allows for clean labeling and avoids the production of chemical waste. In addition, the gum content could be reduced by half due to the synergy of the starch with the egg and gum.

Development of Mayonnaise Incorporated with Flaxseed Oil

This study was development of mayonnaise was carried out at the Parul university of Applied Sciences, Parul University, Vadodra. Traditional mayonnaise is manufactured with soybean oil (SBO) and egg-yolk containing ingredients. Flaxseed oil, a healthy lipid source, has cholesterol-lowering effects, and could be used to replace SBO in mayonnaise preparation. To take advantage of the health benefits associated with flaxseed oil, food products containing flaxseed oil need to be developed and characterized. Mayonnaise-type spreads containing flaxseed oil were developed using a constrained mixture design. The quality of the mayonnaise was characterized through the development of sensory descriptors and determination of several physicochemical properties. A sensory descriptive language was developed that covers a lexicon that can potentially be used for a detailed descriptive analysis. Color, pH and viscosity. Its specifications were effectively determined Color parameters were not changed with time. pH was found to be directly proportional to Skimmed milk powder content in the product and did not change over time. Mayonnaise-type spreads containing flaxseed oil and skimmed milk powder concentrate was successfully developed.

Application of a constrained mixture design for lipase production by Penicillium roqueforti ATCC 10110 under solid-state fermentation and using agro-industrial wastes as substrate

Solid state fermentation (SSF) simulates the natural conditions fungal growth, where the amount of water in the reaction medium must be restricted, thus limiting the use of liquid substrate. An analytical strategy to deal with this limitation is the design of blending with constraints. Thus, the objective of the work was to optimize two constrained waste mixtures for the production of lipase by Penicillium roqueforti ATCC 10110 under SSF, using different substrates that combine solid and liquid waste. For this, the best fermentation time was determined through a fermentative profile, afterwards a restricted-mix design with lower and upper limits of the components of mixture I (cocoa residue, solid palm oil residue and liquid palm oil residue) and II (cocoa residue, mango residue and palm oil residue liquid palm) was applied. By means of Pareto and contour graphs, the maximum production points of lipase in mixtures I (6.67 ± 0.34 U g−1) and II (6.87 ± 0.35 U g−1) were obtained. The restricted mixture design proved to be a promising tool in the production of lipase by P. roqueforti ATCC 10110 under SSF since the use of restrictions is useful when intending to combine solid and liquid residues in fermentation processes.

Chemometric tools in the optimization of a microwave-assisted digestion procedure for guarana-based drink samples and data analysis from elemental, caffeine, and epicatechin contents

In this work, a method was developed for the determination of Na, K, Ca, Mg, P, S, Fe, Zn, Mn, and Cu by ICP OES and caffeine and epicatechin by HPLC-DAD in industrialized guarana-based beverages. The acid digestion in microwave oven was optimized by constrained mixture design. The optimum volumes found for the reagents were 2.60 mL (HNO3), 1.80 mL (H2O2), and 0.60 mL (HCl) for a final volume of 10 mL, resulting in a final digestate with residual acidity of 0.8 mol L−1 and 9% for residual carbon content. The detection limits found for the studied elements were between 0.0010 and 0.050 mg L−1. Precision (%RSD) was always below 6%. Accuracy was assessed by analyzing a certified reference material and addition and recovery tests. PCA and HCA were applied to caffeine, epicatechin and elemental concentrations aiming to evidence latent information.

Optimization of plum marmalade formulation containing date syrup using constrained mixture design

Optimization of plum marmalade formulation containing date syrup using constrained mixture design

Quality evaluation of functional bread developed from wheat, malted millet (Pennisetum Glaucum) and ‘Okara’ flour blends

Consumer interest and recognition of the link between health and diet have spurred the demand for functional foods. This study evaluated the quality characteristics of functional bread developed from the blends of wheat (WHF), malted millet (MMF), and ‘okara’ (SYF) flour. A three-component constrained mixture design which generated fourteen (14) experimental runs based on different combinations of wheat (50–90%), malted millet (5–45%), and ‘okara’ (5–45%) flours was adopted for the production of functional bread. The flour blends were processed into bread and analyzed for sensory acceptability and antioxidant properties (radical scavenging activity by 1,1-diphenyl-2-picrylhydrazyl (DPPH), total flavonoid, and phenolic contents. The optimum flour combination in obtaining higher antioxidant properties and acceptability was 65.18% WHF, 19.43% MMF, and 15.39% SYF using numerical optimization techniques. The control (100% whole-wheat bread) and optimized bread produced were assessed for physico-chemical, antioxidant properties, color, and sensory qualities. The total dietary fiber, calcium, phosphorus, and sodium of the optimized bread were significantly higher (p < 0.05) than in the control sample having 11.25 and 9.23%, 127.80, and 75.65 mg/100 g, 68.18 and 63.77 and 13.83 ppm and 12.62 ppm respectively. The total flavonoid and phenolic contents of the control and optimized bread were significantly (p < 0.05) different with values ranging from 97.90 to104.86 mg/100 g and 62.38 to 54.69 mg/100 g respectively. A significant variation was observed in the sweetness and denseness intensity between the control and optimized bread, but no significant differences were recorded in the intensities other attributes studied. The study revealed that the chemical and antioxidant properties of the developed functional bread validate its potential health-promoting effects.

Super-tough sustainable biobased composites from polylactide bioplastic and lignin for bio-elastomer application

A sustainable multifunctional biobased composite with 61% renewable resource content exhibiting superior toughness was successfully engineered using polylactide (PLA) and organosolv lignin (OL). Reactive extrusion of PLA with OL in presence of poly (vinyl acetate), PVAc and glycidyl methacrylate (GMA) improved interfacial adhesion in resulting a novel biobased elastomer. A constrained mixture design was adopted to evaluate the effect of OL, PVAc and GMA on performance of the composites. Optimized composites displayed superior toughness (elongation at break of ~340% and notched impact strength of ~900 J/m) with lowered tensile strength and modulus. FTIR analysis suggested that interfacial adhesion between GMA and PLA occurred during melt processing. One of the most significant findings of this study is the generation of single glass transition temperature of the complex structured composites. This new material offers a sustainable novel strategy for producing high performance PLA materials with value-added uses of lignin to replace petroleum-based thermoplastic elastomers.

Enhancing the quality of overripe plantain powder by adding superfine fractions of Adansonia digitata L. pulp and Hibiscus sabdariffa L. calyces: characterization and antioxidant activity assessment

In this study, the overripe plantain has been used to produce high-antioxidant powders, using Adansonia digitata L. pulp and Hibiscus sabdariffa L. calyces as antioxidant supplements. The constrained mixture design (ranged between 0.9–1.0 for plantain and 0–0.1 for supplements) was used to generate ten powder formulations. The obtained powders were evaluated for physicochemical properties and antioxidant activities. Generally, significant differences (p < 0.05) were found between moisture, proteins, ash, fibers, carbohydrates and fat contents of different raw material powders. The increase in the proportions of A. digitata L. and H. sabdariffa L. significantly increased (p < 0.05) the levels of polyphenols (40.19–583.46 mg GAE/100 g DM), flavonoids (18.27–103.46 mg RE/100 g DM), condensed tannins (28.73–276.47 mg CE/100 g DM), carotenoids (8.41–9.48 mg/100 g DM) and vitamin C (31.55–77.30 mg/100 g DM) in the formulated powders. The antioxidant properties of the powder formulations revealed higher radical-scavenging activities DPPH (IC50 of 0.80 mg/mL) and ABTS (IC50 of 1.51 mg/mL) for M10 formulation consists of 91.67% overripe plantain, 1.67% A. digitata L. and 6.66% Hibiscus sabdariffa L. The best reducing powers were found in M5, M6 and M10 formulations which improved by more than 2 to 3 times the value of M1 (2.66 mg AAE/g DM) not containing antioxidant supplements. M10 was the powder formulation that exhibited the best antioxidant activities despite its low hydration capacity. A. digitata L. pulp and H. sabdariffa L. calyces revealed the potential for an efficient improve of antioxidant activity of overripe plantain powder. High-antioxidant powders from the mixtures showed promise in helping to combat oxidative stress in Africa and other countries where chronic diseases pose a threat.

Study of weld bead chemical, microhardness & microstructural analysis using submerged arc welding fluxes for linepipe steel applications

Linepipes above 16″ diameter are often submerged arc welded. Weld mechanical as well as metallurgical properties are widely affected by the flux composition. Flux composition and welding parameters play an important role in determining the good bead quality and mechanical properties of the welded joint. In present study submerged arc welding fluxes were formulated using constrained mixture design approach. Twenty one submerged arc welding flux compositions based on CaF2–CaO–SiO2 and Al2O3–CaO–SiO2 flux system were designed using extreme vertices design approach. Regression models were developed in terms of individual, binary and ternary mixture flux constituents for submerged arc series of bead on plate weld deposits (API 5 L X70 pipeline steel). By using F-test regression mathematical models have been checked for 95% significance level. Effect of formulated fluxes on silicon, copper, molybdenum, titanium and chromium content was studied using a multi-layer weld deposits. All binary mixtures C·Al, S·CF, S·Al and C·Al have significant increasing effect on silicon content in a bead on plate weld deposits while S·Al is the most effective synergistic binary mixture. Individual and binary flux mixtures tend to decrease the copper content in a bead on plate weld deposits.

Effect of natural extracts addition on antioxidant, color and sensory properties of avocado (Persea americana cv. criollo sp.) puree

Nowadays, the stability of antioxidant and color characteristics of minimally processed avocado puree during the storage is still unknown. Thus, this study aimed to evaluate the effect of adding natural extracts on the antioxidant capacity, color and consumer acceptance of avocado purees. Avocado pulp (x1: 90–100%) was mixed with lemon (x2: 0–10%) and onion (x3: 0–5%) extracts following a constrained mixture design. Total phenolic compounds, reducing power, antioxidant capacity, color and consumer acceptance were measured at the beginning and after seven days of storage (4 °C). At the beginning of the storage, both reducing power and antioxidant capacity were affected by the proposed formulations, showing their maximum values (710 ± 9.0 mg AAE/100 g and 170.4 ± 8.6 Trolox/100 g, respectively) with the highest lemon extract level. Tested formulations did not exhibit a significant color difference among them (p > 0.05), showing values of L* = 70.1 ± 2.3, a* = − 21.7 ± 2.0 and b* = 52.1 ± 4.2. Reducing power was significantly affected after storage (p < 0.05). Moreover, a browning process was detected in all formulations, with a lesser effect on avocado puree formulated with 90, 5 and 5% and 90, 7.5 and 2.5% of x1, x2, and x3, respectively, showing a total color change between 18.1 and 23.5 with respect to their initial state. The formulation x1: 90% x2: 7.5%, and x3: 2.5% was the best accepted by the consumers at the beginning and end of the storage. The mixture design is an adequate tool for obtaining a natural avocado puree with high antioxidant properties and sensory acceptance.

Determination of Copper and Cadmium in Petroleum Produced Formation Water by Electrothermal Atomic Absorption Spectrometry after Cloud Point Extraction

Cloud point extraction (CPE) in association with graphite furnace atomic absorption spectrometry (GF AAS) was proposed for preconcentration and quantification of trace amounts of copper and cadmium in samples of saline produced formation water from petroleum exploration. The procedure was based on the formation of hydrophobic complexes of the analytes with 1,5-diphenylthiocarbazone (dithizone) in a micellar media of the surfactant (1,1,3,3-tetramethyl butyl) phenyl-polyethylene glycol (Triton X-114). Constrained mixture design was performed for the optimization of the proportions of the three solutions employed in the CPE: Triton X-114, dithizone, and buffer solution. Under the recommended conditions, the CPE GF AAS procedure allowed to obtain enrichment factors of 18 and 11 times, limits of quantification of 0.030 and 0.12 µg L-1 and precision, expressed as relative standard deviation (RSD, n = 8, 2.0 µg L-1), of 1.1 and 4.3% for copper and cadmium, respectively. The CPE GF AAS method was applied to the determination of copper and cadmium in samples of saline produced formation water from petroleum exploration, and its accuracy was accessed by analyzing certified reference material CASS-5 (Nearshore Seawater Reference Material for Trace Metals) from National Research Council (Canada).

Using constrained mixture design method for optimizing the properties of organoclay filled ethylene-octene copolymer nanocomposites

The mixture design method was used to model the physical and mechanical properties of ethylene-octene copolymer (EOC) nanocomposite containing organically modified montmorillonite (OMT) which were cross-linked dynamically by various amounts of dicumyl peroxide (DCP). A mixture design technique with three components was employed to assess the correlations between the selected properties of the nanocomposites and the component values. For this purpose, EOC, OMT and DCP content were selected as the components. The influences of these components were studied on the tensile strength, modulus at 100% strain, strain at break, x-ray peak intensity and the initial slope of the logarithm of storage modulus versus the logarithm of angular frequency of the nanocomposites prepared. The regression equations of the models as well as contour plots were generated for the properties studied. Good agreements were found between the experimental results and those predicted by the models. The contour plots of each property were overlaid within the applied constraints to discover the combination of factor ranges that provided the nanocomposite with optimal performance.

Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier

ABSTRACT The effect of ingredients on the sensory acceptability of milk chocolate containing okra pectin as emulsifier was investigated and optimized. A four-component constrained mixture design (Simplex lattice) was used for the recipe formulations using Minitab Statistical software. The lower and upper constraints of the component variables (sugar, milk, cocoa butter, and cocoa liquor) were determined from an existing milk chocolate recipe. The formulated products were evaluated by fifteen (15) trained panel of judges for its sensory characteristics including mouthfeel, aftertaste, flavor, taste, appearance, and overall acceptability on a nine-point hedonic scale. At okra pectin level of 0.145%, the optimal proportion of the ingredients in the milk chocolate based on sensory characteristics was found to be 36.08% sugar, 25.92% milk, 20.00% butter, and 18.00% liquor. At these levels, the chocolate samples were either liked moderately or very much, which suggested high overall acceptability (~90%). Validation of the model indicated a good agreement between the predicted and observed ratings for the sensory attributes of the chocolate samples with okra pectin as emulsifier.

Constrained Mixture Design to Optimize Formulation and Performance of Foams Based on Cassava Starch and Peanut Skin

Foams composed of cassava starch, peanut skin, and glycerol were developed by thermal expansion process. A constrained mixture design was applied to evaluate the effect of components on flexural mechanical properties and water absorption capacity (WAC). The interaction between cassava starch and peanut skin exhibited a significant antagonistic effect in WAC. Effects of the concentration of cassava starch, glycerol and the interactions between cassava starch–glycerol and peanut skin–glycerol were significant to mechanical properties. Desirability function was applied to optimize the formulation in order to obtain less hydrophilic, more flexible and more resistant foams. Optimized formulation consisted of 23.71% (w/w) peanut skin and 12.68% (w/w) glycerol, based on solids content (cassava starch + peanut skin). Optimized foam showed experimental values similar to those predicted, validating the fitted models for defined constraints. This foam showed an important improvement in hydrophilicity indicated by a decrease in WAC, compared to cassava starch-based foams without peanut skin.