Ver artículo

The objective of this study was to test a complex constrained simplex, direct search, sequential method for the optimization of a ternary mixture of protein ingredients used in a formulation for the preparation of a milk drink regularly consumed in institutional nutritional programmes. Three proteins [hydrolysed gelatine (HG), wheat gluten (WG) and soybean protein isolate (SPI)] were mixed according to a simplex‐centroid design, in order to explore the possible synergies between the sensory, nutritional and economic attributes. Mixtures containing different proportions of the three ingredients were submitted to sensory, nutritional and economic evaluations. All responses were modelled using Scheffé's canonical equations. A microinformatics application was developed in order to permit optimization to be computed. The optimum solution obtained by this non‐linear programming was HG = 20%, WG = 27% and SPI …