Abstract
Nutrition in health is a major area of focus in our national health priorities as we move into the 21st century. The government, food industry, food scientists, health professionals, and all disciplines that can assist need to work together in the development of "healthful food products" and encourage Americans to make healthful food choices (Drishell, 1990). Experimentation science provides strategies for helping food scientists improve existing food products and develop new ones. This paper describes a process where design of experiments and response surface methodology were utilized in the formulation development to guide product development of a healthful muffin that would meet predetermined nutritional parameters and reasonable sensory quality characteristics.
Keywords
nutrition, experimentation science
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.
Recommended Citation
Milliken, George A.; MacLaurin, Tanya W.; and Setser, Carole S.
(1990).
"USING RESPONSE SURFACE METHODOLOGY WITH A MULTIVARIATE RESPONSE TO IMPROVE THE QUAlITY OF A FOOD PRODUCT,"
Conference on Applied Statistics in Agriculture.
https://doi.org/10.4148/2475-7772.1431
USING RESPONSE SURFACE METHODOLOGY WITH A MULTIVARIATE RESPONSE TO IMPROVE THE QUAlITY OF A FOOD PRODUCT
Nutrition in health is a major area of focus in our national health priorities as we move into the 21st century. The government, food industry, food scientists, health professionals, and all disciplines that can assist need to work together in the development of "healthful food products" and encourage Americans to make healthful food choices (Drishell, 1990). Experimentation science provides strategies for helping food scientists improve existing food products and develop new ones. This paper describes a process where design of experiments and response surface methodology were utilized in the formulation development to guide product development of a healthful muffin that would meet predetermined nutritional parameters and reasonable sensory quality characteristics.
