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Item type:Publication, Optimization of Partial Replacement of Wheat Flour with Black Plum Peel Powder and Citric Acid in Sponge Cake: Effects on Physicochemical, Sensory, and Antioxidant PropertiesBlack plum peel is a by-product of the processing of black plum and contains nutritional properties of black plum that can be utilized in the production of innovative food products. In this study, different percentages of black plum peel powder (5, 10, and 15%) and citric acid (0, 1 and 2%) were used in sponge cake formulation and physico-chemical properties (moisture content, acidity, pH), antioxidant capacity, cooking loss, texture characteristics (hardness, cohesiveness, gumminess, springiness, resilience and adhesiveness) and sensory attributes (hardness, adhesiveness, porosity, springiness and overall acceptance) were evaluated using Response Surface Methodology. Increasing the levels of black plum peel powder and citric acid resulted in higher moisture content, acidity, antioxidant capacity, cohesiveness, resilience and overall acceptance of the black plum peel cake, while the pH decreased. The linear effect of citric acid had the most significant influence on moisture content, acidity, antioxidant capacity, sensory hardness, adhesiveness and overall acceptance whereas pH, cohesiveness, and resilience were most influenced by the linear term of black plum peel powder. Porosity and springiness were impacted with quadratic parameter of citric acid and cooking loss was affected by the quadratic term of black plum peel powder. Response Surface Methodology proved to be an effective tool for optimizing the sponge cake formulation, with high model adequacy indicated by R2 values of 0.92–0.99, non-significant lack-of-fit (p > 0.05), and adequate precision > 10, identifying 2% citric acid and 11.56% black plum peel powder as the optimal concentrations. Compared to control cake, the optimized formulation showed slightly higher moisture content, significantly enhanced antioxidant capacity, and similar or improved overall acceptability, demonstrating its functional and sensory advantages. The black plum sponge cake is an economical, enriched cake with higher quality that utilizes a by-product of the plum industry. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Valorization of Black Plum Peel in Spread Formulation: Optimization of Physicochemical and Sensory Properties via RSM(MDPI AG, 2025-12-23); Plum peel is a major by-product of plum processing and a rich source of nutrients and bioactive compounds. This study aimed to optimize a black plum peel spread formulated with apple puree (20–40%) and plum puree (10–30%) using response surface methodology (RSM). Increasing apple puree up to 30% reduced acidity, firmness, cohesiveness, and consistency while improving sourness and overall acceptability. At 40%, apple puree decreased total acceptability and sourness while slightly increasing texture parameters. Increasing plum puree up to 20% lowered acidity, firmness, consistency, cohesiveness, viscosity, and sourness, but further increases to 30% reversed these effects. Both apple and plum purees enhanced antioxidant capacity in a concentration-dependent manner. The interaction between apple and plum purees notably affected the viscosity of the spread. Overall, plum puree had the strongest influence on texture and color, while apple puree primarily affected sensory acceptance. The optimal formulation was 32.01% apple puree and 28.16% plum puree (R2 = 0.999). Developing a spread from black plum peel demonstrates a sustainable strategy for upcycling fruit-processing waste into nutritious, high-value products. This approach reduces environmental impact, supports circular food production, and creates new opportunities for functional spreads in the health-oriented food markets. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, The Effect of Optimizing the Stripping and Drying Parameters During Industrial Extraction on the Physicochemical Properties of Soybean Oil(MDPI AG, 2025-02-14); Soybean oil is the second most consumed vegetable oil worldwide and is recognized as a source of heart-healthy polyunsaturated fatty acids. Optimizing the extraction process in the oil industry is essential for both economic and environmental sustainability. This research aimed to determine the optimal conditions for various extraction parameters—stripper temperature (110–140 °C), stripper pressure (150–210 mbar), and dryer pressure (60–120 mbar)—and their effects on the physicochemical properties of soybean oil. These properties include oil-insoluble fine substances, acidity, the color index, peroxide value, oxidative stability, and moisture content. The results indicated that the stripper temperature significantly influenced oil-insoluble fine substances, acidity, the color index, and peroxide value (p < 0.05). The optimal conditions for oil extraction were found to be a stripper temperature of 110 °C, a stripper pressure of 150 mbar, and a dryer pressure of 120 mbar. Under these conditions, the oil-insoluble fine substances, acidity, the color index, peroxide value, oxidative stability, and moisture content of soybean oil were in the ranges of 0.2–0.58%, 0.63–1.15%, 4.3–5.5, 0.67–1.23 meqO2/kg, 3–5.5, and 0.05–0.11%, respectively. These findings provide valuable insight for optimizing soybean oil extraction processes to enhance quality and efficiency. Future advancements in industrial oil extraction are expected to focus on integrating efficient, eco-friendly technologies and enhancing precision through automation and data analytics to optimize yield and minimize waste.