Shivacheva, Galya; Stoykova, Vanya

APPLICATION OF STATISTICAL METHODS IN DETERMINATION OF THE OPTIMAL AMOUNT OF RASPBERRY POMACE USED IN THE PRODUCTION OF WAFERS

2023

APPLIED RESEARCHES IN TECHNICS, TECHNOLOGIES AND EDUCATION

Тракийски университет - Стара Загора

1314-8796 [issn]

Article

eng

Optimal quantity; Enriched wafers; Principal component analysis; Regression model

Reducing waste products from the food industry has a positive impact on the environment and the economy. The appropriate amount of raspberry pomace in the production of wafers, has a significant impact on the physico-chemical, organoleptic and optical characteristics of these products. Literature data were used for supplementation of the research ingredient, ranging from 0 to 75 %. Informative characters that adequately describe the change in wafer characteristics upon addition of raspberry pomace were selected. Only 14 out of a total of 21 features were found to be sufficiently informative. Organoleptic characteristics, phenolic content and antioxidant activity, two color features from a laboratory model, color difference and yellow and brown indices can be considered as such. The three spectral indices included in the vector of informative features are sufficiently informative. A regression model was obtained describing the reduced experimental data with sufficient accuracy. An interior-point-legacy algorithm was used to determine the appropriate amount of raspberry pomace. The addition of 25,22 % raspberry pomace in wafers was found to have good organoleptic evaluation and nutritional value. The results obtained in this study can be used in the production of wafers with the addition of raspberry pomace, which will also enable the utilization of waste products from the production of this fruit in the food industry.