Application of simplex lattice mixture design for optimization of sucrose-free milk chocolate produced in a ball mill

LWT ◽  
2019 ◽  
Vol 115 ◽  
pp. 108435 ◽  
Author(s):  
Aziz Homayouni Rad ◽  
Haniyeh Rasouli Pirouzian ◽  
Omer Said Toker ◽  
Nevzat Konar
Keyword(s):  
Ball Mill ◽  
Mixture Design ◽  
Milk Chocolate ◽  
Simplex Lattice ◽  
Simplex Lattice Mixture Design

Prediction of pyrolysis kinetic parameters from biomass constituents based on simplex-lattice mixture design

2016 ◽  
Vol 24 (4) ◽  
pp. 535-542 ◽  
Author(s):  
Panusit Sungsuk ◽  
Sasiporn Chayaporn ◽  
Sasithorn Sunphorka ◽  
Prapan Kuchonthara ◽  
Pornpote Piumsomboon ◽  
...  
Keyword(s):  
Kinetic Parameters ◽  
Mixture Design ◽  
Simplex Lattice ◽  
Simplex Lattice Mixture Design ◽  
Pyrolysis Kinetic

scholarly journals Rheological properties of sugarfree milk chocolate: Comparative study and optimisation

2017 ◽  
Vol 35 (No. 5) ◽  
pp. 440-448 ◽  
Author(s):  
Rasouli-Pirouzian Haniyeh ◽  
Peighardoust Seyed Hadi ◽  
Azadmard-Damirchi Sodeif
Keyword(s):  
Rheological Properties ◽  
Good Alternative ◽  
Casson Fluid ◽  
Bulking Agents ◽  
Rheological Characteristics ◽  
Flow Properties ◽  
Milk Chocolate ◽  
Simplex Lattice ◽  
Simplex Lattice Mixture Design ◽  
Different Levels

The effects of sugar substitutes on rheological characteristics of compound milk chocolate using a simplex-lattice mixture design were evaluated. For this purpose, two bulking agents (maltitol and xylitol) at different levels (0–100%) were used and ten formulations were examined in order to find the optimum levels. All chocolate samples showed shear thinning behaviour. It was found that compound milk chocolate behaved as a Casson fluid. Chocolate formulations containing the highest maltitol substitution resulted in similar flow properties compared to those of the control and hence can be a good alternative. The results demonstrated that chocolate combinations containing 87.8% maltitol and 12.2% xylitol were found as the optimum concentrations producing the most acceptable rheological properties.

scholarly journals Optimization and modeling of teff-maize-rice based formulation by simplex lattice mixture design for the preparation of brighter and acceptable injera

2018 ◽  
Vol 4 (1) ◽  
pp. 1443381 ◽  
Author(s):  
Zewdu Cherie ◽  
Gregory R. Ziegler ◽  
Habtamu Fekadu Gemede ◽  
Ashagrie Zewdu Woldegiorgis ◽  
Fatih Yildiz
Keyword(s):  
Mixture Design ◽  
Simplex Lattice ◽  
Simplex Lattice Mixture Design
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