Application of the response surface methodology in optimizing oat fiber particle size and flour replacement in wheat bread rolls

Figures & data

Table 1. The results obtained from particle size measurements of the oat fiber.

Tabla 1. Los resultados de las mediciones del tamaño de las partículas de la fibra de avena.

	D[3, 2] (µm)	D[4, 3] (µm)	D[v, 0.1] (µm)	D[v,0.5](µm)	D[v, 0.9] (µm)
Oat fiber (40 µm)	18.7 ± 1.87a*	38.1 ± 0.57a	10.4 ± 0.97a	32.8 ± 0.24a	52.3 ± 0.51a
Oat fiber (95 µm)	44.9 ± 1.17b	92.3 ± 2.14b	13.7 ± 1.18a	48.4 ± 2.17b	100.2 ± 1.47c
Oat fiber (150 µm)	53.3 ± 1.05d	141.2 ± 2.49cd	20.3 ± 1.74ab	109.5 ± 1.74c	333.7 ± 1.68d

Note: *a, b, c the statistical significance of differences at p ≤ 0.05 in columns.

Nota: *a, b, c la significación estadística de las diferencias a p ≤ 0,05 en las columnas.

Table 2. The central composite design arrangement and responses of wheat bread rolls with different flour replacement (FR) and particle size (PS) of the oat fiber.

Tabla 2. Diseño central del compuesto y respuestas de los panecitos de trigo con diferentes sustituciones de la harina (HS) y tamaño de las partículas (PS) de fibra de avena.

		Physical parameters			Color parameters			Texture parameters		Sensory parameters
FR (%)	PS (µm)	Yield (%)	Volume (mL/g)	Moisture content (%)	L*	a*	b*	Firmness (N)	Springiness	Crumb color	Crust color	Flavor	Firmness	Porosity	Overall quality	TDF (%)
20	40	150.23	5.86	42.21	49.93	4.45	19.67	5.46	0.67	5.85	4.87	6.60	4.22	4.21	5.95	17.56
5	95	136.00	4.68	57.08	60.75	2.63	18.74	3.01	0.78	6.73	5.56	6.25	3.73	4.49	5.31	5.64
12.5	40	139.39	5.24	46.79	61.97	3.49	21.33	3.36	0.61	6.39	5.16	6.82	3.44	4.49	5.62	8.02
12.5	95	141.62	5.32	47.54	62.96	3.55	21.67	3.41	0.62	6.49	5.24	6.93	3.50	4.56	5.71	8.15
12.5	150	137.15	4.82	56.99	69.28	0.97	16.20	1.24	0.65	6.67	6.27	6.14	3.54	4.17	5.89	7.15
12.5	95	145.83	6.25	38.94	59.65	2.67	18.83	4.32	0.63	6.20	4.92	6.19	4.15	4.71	5.59	9.51
5	40	138.18	4.75	57.99	61.72	2.67	19.04	3.06	0.79	6.84	5.65	6.35	3.79	4.56	5.39	5.73
5	150	134.40	6.24	36.86	76.09	−1.48	11.76	2.90	0.75	6.99	6.55	7.06	5.00	5.46	6.47	3.41
20	150	150.23	5.86	42.20	50.22	4.48	19.78	14.00	0.62	5.71	4.45	6.09	2.91	3.59	5.12	15.67
20	95	147.86	5.77	41.53	49.43	4.41	19.47	13.78	0.61	5.62	4.38	5.99	2.86	3.53	5.04	15.42

Table 3. Regression coefficients of predicted quadratic polynomial models for physical, sensory, and TDF values in wheat bread rolls.

Tabla 3. Coeficientes de regresión de los modelos polinominales cuadráticos previstos para los valores físicos, sensoriales y TDF en los panecitos de trigo.

	Physical parameters			Color parameters			Texture parameters		Sensory parameters
Factor	Yield (%)	Volume (mL/g)	Moisture content (%)	L*	a*	b*	Firmness (N)	Springiness	Crumb color	Crust color	Flavor	Firmness	Porosity	Overall quality	TDF (%)
Intercept	144.2	5.88	42.39	61	3.02	19.97	3.96	0.63	6.32	5.05	6.49	3.89	4.65	5.64	10.77
A-Level of flour replacement	5.75**	0.3	−4.15***	−6.18**	1.59*	2.45**	2.16***	−0.05*	−0.44*	−0.42*	−0.09	−0.16	−0.37	−0.17*	5.29
B-Particle size	−0.93	0.09	−0.85	3.05*	−0.97**	−1.95**	1.03	−0.02**	0.01	0.19	0.03	−0.02	0.11	0.01	−1.47
AB	0.95	−0.37***	5.28**	−3.52	1.04**	1.85***	2.14	0	−0.07	−0.33	−0.31***	−0.63***	−0.38	−0.48*	0.56
A^2	0.55	−0.15	2.1	−0.64	−0.07	−0.41	0.47	0.02**	−0.01	0.16	−0.16	0.14	−0.08	0.02	0.67
B^2	−2.08	−0.31**	3.62	1.31	−0.41**	−1.17*	−0.18	0.05*	0.12**	0.31**	0.14	−0.09	−0.06	0.09***	−1.94*
Lack of fit	0.53	0.33	0.11	0.02**	0.36	0.52	0.3	0.01*	0.19	0.02***	0.9	0.36	0.01***	0.16	0.54
R^2	0.89	0.77	0.81	0.76	0.95	0.86	0.62	0.95	0.86	0.74	0.52	0.66	0.84	0.96	0.88
CV	8.12	10.23	15.43	7.21	19.08	7.96	60.02	2.56	3.12	7.16	5.05	9.88	4.81	1.46	23.12

Note: *Significant at p ≤ 0.001. **Significant at p ≤ 0.01. ***Significant at p ≤ 0.05.

Nota: *Significativo a p ≤ 0,001. **Significativo a p ≤ 0,01. ***Significativo a p ≤ 0,05.

Figure 1. The surface plots of yield, volume, moisture content as affected by the particle size, and the level of flour replacement.

Figura 1. Gráficos de superficie de la masa, el volumen y el contenido de humedad afectados por el tamaño de las partículas y el nivel de sustitución de la harina.

Figure 2. The surface plots of L*, a*, and b* as affected by the particle size and level of flour replacement.

Figura 2. Gráficos de superficie de L*, a*, b* afectados por el tamaño de las partículas y el nivel de sustitución de la harina.

Figure 3. The surface plots of firmness and springiness as affected by the particle size and level of flour replacement.

Figura 3. Gráficos de superficie de la firmeza y la ligereza afectadas por el tamaño de las partículas y el nivel de sustitución de la harina.

Table 4. Comparison of selected parameters of optimized bread using predicted, experimental, and control values for optimized FR and PS of wheat bread rolls. The control value was a wheat bread roll without the addition of the dietary fiber.

Tabla 4. Comparación de los parámetros seleccionados del pan optimizado utilizando los valores previstos, experimentales y de control para FR y PS optimizadas de panecitos de trigo. El valor de control fue un panecito de trigo sin la adición de fibra alimentaria.

	Predicted values	Experimental values	Control
Yield (%)	139.23b	138.03b	134.40a
Volume (mL/g)	5.72a	5.63a	6.24b
L*	68.10a	71.23b	76.09c
TDF (%)	6.01b	6.15b	1.61a
Overall quality	5.96b	6.04a	6.07a
Firmness	2.42a	2.48a	2.59a

Note: *a, b, c the statistical significance of differences at p ≤ 0.05 in rows.

Nota: *a, b, c la significación estadística de las diferencias a p ≤ 0,05 en las filas.