Optimization of Green Wheat Berry Meal Replacement Powder Formula
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Abstract:
To optimize the formula of green wheat berry meal replacement powder, single factor experiment and uniform design methods combined with multiple regression analysis were used to process data. The single factor experiment results illustrated that the additions of green wheat berry powder, xylitol, CMC-Na and sodium citrate and particle size of green wheat berry powder were the factors with a great influences on dissolving quality of meal replacement powder. Uniform design and principal component analysis showed that the factors influencing sensory evaluation were ordered as: sodium citrate addition>particle size of green wheat berry powder; and the factors influencing wettability were ordered as: CMC-Na additions>particle size of green wheat berry powder. Solubility, dispersibility and hydratability were followed by the quadratic polynomial regression models. The four principal components extracted accounted for 92.72 % of the total variation, thus achieving dimensional reduction; Through ridge regression analysis, a regression model for comprehensive score was established with a good degree of fitting. Partial least squares regression analysis predicted the best formula: green wheat berry powder (61%), millet flour (18%), oat powder (12%), xylitol (8%), CMC-Na (0.85%), sodium citrate (0.28%) and green wheat berry powder (125 mesh), under which the comprehensive score was 1.13. The solubility of the product was good. This study laid the foundation for promoting green wheat berry meal replacement powder.
