Multi response optimization using desirability functions: Application in dietary food development

Abstract

Development of dietary food products is one of the most difficult activities in the food industry. It is typically a complex multi-criteria optimization problem. By way of a case study, employing a constrained D-optimal mixture experimental design, this article presents an integrated approach for the development of dietary custard powder from locally available resources. Empirical models were developed, and by the application of numerical multi-response optimization via desirability functions, the optimum combination of ingredients for the custard powder were established. The formulation that produced powdered dietary custard of the highest desirability index of 0.506 was 12.43% biofortified cassava starch, 22.98% yellow corn starch, 29.34% soybean extract, 10% sweet potato extract, 22.25% peanut extract. 1% Egg, and 2% milk powder. The quality properties of the optimal powdered custard were: Total Carbohydrate (67.99%), Dietary Fibre (0.85%), Total Fat (14.28%), Protein (11.52%), Ash Content (1.39%), Energy Value (453.97Kcal), Swelling Capacity (0.69% vol), Water Absorption Capacity (1.8%), Bulk Density 0.763g/cm3, Calcium (41.25mg), Iron (5.27mg), Potassium (273.1mg), Phosphorus (234.03mg), Magnesium (101.36mg), Zinc (3.19mg), Sodium (733.32mg), Selenium (0.23mg), Vitamin A (0.28mg), Vitamin B1 (0.49mg), Vitamin B2 (0.32mg), Vitamin B3 (7.49mg), Vitamin B5 (0.30mg), Vitamin B6 (0.13mg), Vitamin B12 (0.013mg), and Vitamin C (543.39mg).