Abstract
Mathematical modelling in food formulation design is a growing field and has been used by food scientists to find the effect of ingredients and their amount/rate in a formulation on the final product’s technological and sensory properties and accordingly, consumer acceptance. This chapter outlines various mathematical models used in food formulation experimental design (factorial design and mixture designs) as well as statistical tools used to correlate the data from sensory panels and consumer studies (preference Mapping [PM] and multinomial mixed effect models). Furthermore, this chapter also discusses the nutrikinetic and nutridynamic characteristics of food formulations.
| Original language | English |
|---|---|
| Title of host publication | Food Formulation |
| Subtitle of host publication | Novel Ingredients and Processing Techniques |
| Publisher | wiley |
| Pages | 265-283 |
| Number of pages | 19 |
| ISBN (Electronic) | 9781119614760 |
| ISBN (Print) | 9781119614746 |
| DOIs | |
| Publication status | Published - 1 Jan 2021 |
Keywords
- food formulation design
- mathematical modelling
- nutridynamic characteristics
- nutrikinetic characteristics
- preference mapping