摘要
A nougat filling formulation sweetened with honey was optimized using a two-factor design with three levels (3%, 5%, and 7%) for pecans and blueberry powder. Chromatic parameters, water activity, moisture content, and mechanical properties were analyzed using response surface models. According to global desirability criterion, the optimum nougat filling contained 5% pecans and 7% blueberries powder, and it was characterized by: 0.622 N (cutting force), −0.037 N/mm (adhesiveness), 1.03 (elasticity), 0.886 (cohesiveness), 0.664 (water activity), and 18.3% (humidity). Then, the optimum filling was employed to develop a nougat snack, and its storage stability was followed for 35 days. At 25°C the nougat retained its quality properties while at 35°C the fracture stress decreased 3.6 times. Sensory analysis showed very high consumers' interest in the nougat. The results suggest that the product could have a high potential to be launched into the market.
摘要译文
使用两因素设计（山核桃和蓝莓粉）的两因素设计（3％，5％和7％）优化了用蜂蜜加糖的牛轧糖填充配方。使用响应表面模型分析了色素参数，水活性，水分含量和机械性能。根据全球可取性标准，最佳牛轧糖填充含有5％的山核桃和7％的蓝莓粉，其特征是：0.622 N（切割力），-0.037 N/mm（粘合剂），1.03（弹性）（弹性），0.886（凝聚力，），0.664（水活动）和18.3％（湿度）。然后，采用了最佳填充来开发牛轧糖零食，并遵循其存储稳定性35天。在25°C时，牛轧糖保留了其质量特性，而在35°C下，断裂应力降低了3.6倍。感官分析表明，消费者对牛轧糖的兴趣非常高。结果表明，该产品可能具有很高的潜力进入市场。
Gabriela Silvina Muchiutti[1];Natalia Sosa[1];Carolina Schebor[2];Virginia Judit Larrosa[1]. Development of an innovative nougat from honey, blueberries, and pecan nuts[J]. Journal of Food Processing and Preservation, 2022,46(3)