دراسة تأثير استخدام الشوفان وفول الصويا وتفل الجزر في بعض خصائص البسكويت الوظيفي باستخدام Simplex Lattice Mixture Design

Abstract

This research was carried out at Tishreen University in 2024 and aimed to study the chemical composition of different types of functional powders: oats, soybeans, and carrot pomace and the extent to which they affect some of the physical and sensory properties of the functional biscuits supported. The biscuit formulations included wheat flour of 80% and a mixture of three different powders (oats, soybean and carrot pomace) of 20%. The Simplex lattice mixture design was used to determine the effect of the mixtures on the physical characteristics, which represented the spread ratio, and the sensory characteristics of the functional biscuits produced, which included color, smell, texture, taste, and general acceptance. The results showed a high protein and fat content in soybeans and the richness of carrot pomace in crude fiber and ash. It was found that the optimal values of powder flour in the flour mixture used to enrich biscuits based on the low spread ratio were 0% oats, 20% soybean flour and 0% carrot pomace. According to this mixture, the spread ratio was 5.46. For sensory properties, the color was 3.45, the smell was 3.65, the texture was 3.65, the taste was 3.72 and the general acceptance was 3.60 in theory, While the optimal values based on the superior values of sensory properties were 14.46% oats, 3.54% soybean flour and 2% carrot pomace. According to this mixture, the spread ratio was 6.05. For sensory properties, the color was 4.67, the smell was 4.79, the texture was 4.67, the taste was 4.31 and the general acceptance was 4.69 in theory, Experimental tests were conducted to ascertain the model's validity according to the superior values of sensory characteristics. The actual and expected values converged to the degree of sensory acceptance of the resulting biscuits.