Development of a High Quality Chinese water chestnut Meal Replacement Powder Based on Fuzzy Mathematics and Response Surface Methodology
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Abstract:
Regarding the shortcomings of some commercially available meal replacement powders, such as high sugar, low nutrition, poor taste, and poor blending performance and other defects, this paper takes the quick-dissolving Chinese water chestnut (CWC) without agglomeration in boiling water as raw material, and added the dried CWC granules with strong CWC flavour, konjac gum, creamer and the whey protein to develop the high-quality CWC meal replacement powders by using fuzzy mathematics evaluation model which evaluates more objectively and accurately and response surface optimization method.The experimental results showed that the optimal formulation of CWC meal replacement powder(calculated by quality ratio) was 64.87% quick-dissolving CWC complex powder, 7.16% dried CWC granules, 2.82% konjac gum, 1.66% plant creamer, and 23.49% whey protein. The obtained product had a total score of 95.87 points in fuzzy mathematical sensory evaluation, and the main nutritional indicators and the content of vitamins, calcium, iron and zinc are better than the standard of ‘T/CNSS 002-2019 Meal Replacement Foods’, and the content of resistant starch which is beneficial to human health is high, and the rheological properties, pasting properties, cold gel TPA textural properties, solubility, water-holding capacity and swelling power are good, so it is a high-quality meal replacement food. Furthermore, the results of this study could provide theoretical basis forare for the development of water chestnut meal replacement ready-to-eat foods and the industrialized production.