Development of a salt cracker with the addition of soy paste

Abstract

The influence of the addition of soybean paste on the sensory characteristics of the cracker was evaluated to select the highest levels of addition that can be incorporated into the formula without affecting the quality. For this, an I-optimal statistical design was used with 13 experimental runs taking as numerical factor the percentage soybean paste addition, with levels that varied between 5 and 40% (flour base). As characterization variable moisture content was determined. The design response variables were sensorial (global quality and the attributes of crispness and ease of disintegration in mouth). Five trained judges were employed in the evaluation, using a structured scale of 10 cm, with increasing intensity from left to right. A mathematical model was obtained for each response variable with the following determination coefficients: global quality (R² = 91%), crispness (R² = 87%) and ease of disintegration in mouth (R² = 92%). The optimization of the results was carried out to select the appropriate level of soybean paste and 16 possible solutions were obtained, 15% addition of soybean paste was proposed as the optimal variant.