Using fractional factorial designs with mixture constraints to improve nutritional value and sensory properties of processed food. (June 2017)

• Record Type: Journal Article
• Authors: Rytz, Andreas; Moser, Mireille; Lepage, Mélissa; Mokdad, Cassandra; Perrot, Marie; Antille, Nicolas; Pineau, Nicolas
• Is Part Of: Food quality and preference. Volume 58(2017:Jun.)
• Page Start: 71
• Page End: 75
• Publication Date: 2017-06
• Subjects: Experimental design -- Mixtures -- Process -- Sensory -- Nutrition -- Food; Food preferences -- Periodicals; Food -- Quality -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Préférences alimentaires -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Food industry and trade -- Quality control; Food preferences; Food -- Quality; Periodicals; 664
• DOI: 10.1016/j.foodqual.2017.01.004
• Languages: English
• ISSNs: 0950-3293

Abstract

Highlights: This work proposes a generic approach to combine process and mixture factors. The approach can handle easily any mixture and factorial design constraints. It is based on the partial projection of orthogonal arrays on a mixture hyperspace. This simple and efficient approach is illustrated through a cereal recipe example. Abstract: Recipes in cookbooks are presented as a list of directions describing how to cook fixed amounts of ingredients to prepare pleasurable food. Similarly, industrial food products can be considered as processed mixtures of ingredients for which process parameters and mixture parameters should be investigated simultaneously when trying to improve their nutritional and sensorial properties. This work proposes a simple, generic and efficient approach to combine process and mixture factors in the same design by handling easily any mixture constraint in the frame of fractional factorial designs. The approach has been successfully applied in many situations and is illustrated through a case study to improve an all-family cereal recipe both in terms of nutritional value (i.e. 50% sugar reduction and partial replacement of refined wheat flour by whole grains) and sensory properties.