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Following a comparative and preliminary study of three species of cereals (Barley, Wheat and Oats), we have chosen to formulate a barley-based food bar with an antioxidant property and an important nutritional value. The components of the bar are: barley, raisin, sesame, peanut butter and glucose sugar. We chose glucose sugar as a binder, the proportions of peanut butter and sugar were set based on recipes used in the formulation of cereal-based bars. Then, we conducted a sensory analysis of the formulated food by a questionnaire and a mixing plan approach by NemrodW software (LPRAI 2000, France) was adopted. We studied the effects of the variation factors which are the quantity of barley (X1), the quantity of raisin (X2), and the quantity of sesame (X3) added to the bar. The aim was to specify the best area of interaction between X1, X2 and X3 and to obtain the predicted values of the optimal responses which were significantly similar to the experimental values found which verifies the validity of the model used.
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Amina Echi: Higienista e Agente de Segurança Alimentar. Licenciado em Ciências Biomédicas (Riscos Ambientais).Competências: Controlo de qualidade das operações industriais com domínio do sistema HACCP, norma 22 000 e boas práticas de higiene.
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Formulation of a barley-based food bar: Optimization by mixing plan
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Formulation of a barley-based food bar: Optimization by mixing plan
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Formulation of a barley-based food bar
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Our Knowledge Publishing Jan 2023, 2023
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Taschenbuch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Following a comparative and preliminary study of three species of cereals (Barley, Wheat and Oats), we have chosen to formulate a barley-based food bar with an antioxidant property and an important nutritional value. The components of the bar are: barley, raisin, sesame, peanut butter and glucose sugar. We chose glucose sugar as a binder, the proportions of peanut butter and sugar were set based on recipes used in the formulation of cereal-based bars. Then, we conducted a sensory analysis of the formulated food by a questionnaire and a mixing plan approach by NemrodW software (LPRAI 2000, France) was adopted. We studied the effects of the variation factors which are the quantity of barley (X1), the quantity of raisin (X2), and the quantity of sesame (X3) added to the bar. The aim was to specify the best area of interaction between X1, X2 and X3 and to obtain the predicted values of the optimal responses which were significantly similar to the experimental values found which verifies the validity of the model used. 64 pp. Englisch. Bestandsnummer des Verkäufers 9786205559925
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Formulation of a barley-based food bar: Optimization by mixing plan
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Formulation of a barley-based food bar
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Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Echi AminaAmina Echi: Hygienist and Food Safety Officer. Graduate of a research master in Biomedical Sciences (Environmental risks).Skills: Quality control of industrial operations with the mastery of the HACCP system, standard 22 00. Bestandsnummer des Verkäufers 793820071
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Formulation of a barley-based food bar : Optimization by mixing plan
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Taschenbuch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Following a comparative and preliminary study of three species of cereals (Barley, Wheat and Oats), we have chosen to formulate a barley-based food bar with an antioxidant property and an important nutritional value. The components of the bar are: barley, raisin, sesame, peanut butter and glucose sugar. We chose glucose sugar as a binder, the proportions of peanut butter and sugar were set based on recipes used in the formulation of cereal-based bars. Then, we conducted a sensory analysis of the formulated food by a questionnaire and a mixing plan approach by NemrodW software (LPRAI 2000, France) was adopted. We studied the effects of the variation factors which are the quantity of barley (X1), the quantity of raisin (X2), and the quantity of sesame (X3) added to the bar. The aim was to specify the best area of interaction between X1, X2 and X3 and to obtain the predicted values of the optimal responses which were significantly similar to the experimental values found which verifies the validity of the model used. Bestandsnummer des Verkäufers 9786205559925
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Formulation of a barley-based food bar
Verlag:
Our Knowledge Publishing Jan 2023, 2023
ISBN 10: 6205559927
ISBN 13: 9786205559925
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Taschenbuch
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Taschenbuch. Zustand: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Following a comparative and preliminary study of three species of cereals (Barley, Wheat and Oats), we have chosen to formulate a barley-based food bar with an antioxidant property and an important nutritional value. The components of the bar are: barley, raisin, sesame, peanut butter and glucose sugar. We chose glucose sugar as a binder, the proportions of peanut butter and sugar were set based on recipes used in the formulation of cereal-based bars. Then, we conducted a sensory analysis of the formulated food by a questionnaire and a mixing plan approach by NemrodW software (LPRAI 2000, France) was adopted. We studied the effects of the variation factors which are the quantity of barley (X1), the quantity of raisin (X2), and the quantity of sesame (X3) added to the bar. The aim was to specify the best area of interaction between X1, X2 and X3 and to obtain the predicted values of the optimal responses which were significantly similar to the experimental values found which verifies the validity of the model used.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 64 pp. Englisch. Bestandsnummer des Verkäufers 9786205559925
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Formulation of a barley-based food bar | Optimization by mixing plan
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Taschenbuch. Zustand: Neu. Formulation of a barley-based food bar | Optimization by mixing plan | Amina Echi (u. a.) | Taschenbuch | Englisch | 2023 | Our Knowledge Publishing | EAN 9786205559925 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. Bestandsnummer des Verkäufers 126420811
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