Year: 2018
Type: article
Abstract: This study aimed to optimize the formulation of onion-flavored hopia to attain optimum sensory, physico-chemical, and microbial qualities.Eleven variables were screened using Plackett-Burman variable screening.Based on the sensory acceptability of the product, a 3 3 fractional Central Composite Design for the formulation optimization of onion-flavored hopia was conducted.All fifteen treatments were evaluated based on its sensory and physico-chemical characteristics and initial microbial load and nutrient analysis was conducted on the optimized product.Results showed after variable screening that flour, onion, and sugar were the three variables which significantly affected the sensory acceptability of hopia.During the optimization process, it was found out that only flour affected the aroma, color and general acceptability of hopia.Cross product interaction of sugar and onion significantly affected the moisture content of hopia and only flour had significant effect on its fat content.Almost all factors affected the pH of the product and quadratic regression of flour was also found to affect the total soluble solids of the product.Six treatments were found to have acceptable levels of initial microbial load and moisture content was also found to be moderately correlated with initial microbial load.Optimization study revealed that the optimum region has a combination of 550 grams flour, 105 grams onion and 568grams sugar.The optimized hopia had a net profit of 124.09 per 70 pieces and had 15.92% moisture, 1.22% ash, 5.87% crude protein, 9.47% total fat and 378.79 calories per 100 grams.
Author: Madelaine Suarez Dumandan
Institution: Bukidnon State University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
OpenAlex ID: W2903246766