Acta Alimentaria
Volume/Issue:
Volume 42: Issue 4
Efficient use of modelling in new food-product design and development
Authors: I. Rumora 1 , I. Kobrehel Pintarić 2 , J. Gajdoš Kljusurić 1 , O. Marić 2 , and D. Karlović 1
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  • 1 University of Zagreb Faculty of Food Technology and Biotechnology Pierottijeva 6 10000 Zagreb Croatia
  • 2 Food industry - KRAŠ, d.d. Ravnice 48 10000 Zagreb Croatia
DOI:
https://doi.org/10.1556/aalim.42.2013.4.11
Page Count:
565–575
Publication Date:
01 Dec 2013
Online Publication Date:
29 Nov 2013
Article Category:
Research Article
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This study elucidates the key success of using statistical modelling in the design and development of a new product (milk toffee) as potential new functional food product. The standard milk toffee recipe was modified in order to produce new products with less sugar, more inulin, and decreased energy content. From the consumers point of view, a product has to be healthy (acceptable ingredients like low sugar content or inclusion of inulin) and tasty (good sensory properties). This is an opportunity to use chemometric strategies that can highlight information in relation to different ingredients and preferable taste attributes. Multivariate exploratory techniques were used in order to detect relationship between the milk toffee ingredients (sugar, water, condensed milk, glucose syrup, fat, salt, sorbitol, and emulsifier E 471) and sensory attributes of taste and texture (sweetness and hardness) chosen for this research.Results showed that the sweetness is a direct outcome of added sugar, glucose syrup, and condensed milk, and the hardness, as the next important sensory attribute of a milk toffee, is positively correlated with the content of fat, glucose syrup, water, salt, and E 471. Statistical modelling proved to be a useful tool for elucidating the relationship between ingredients and sensory properties of the milk toffee and can be a useful tool in the complex interpretations of changes in product design and development.

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Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535
Keywords:
food product design; milk toffee; inulin; modelling; PCA

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