title: Application of multi-block analysis and mixture design with process variable for development of chocolate cake containing yacon (Smallanthus sonchifolius) and maca (Lepidium meyenii).
abstract: BACKGROUND
  In this study, a chocolate cake formulation was developed with partial substitution of wheat flour by yacon and maca flour. A simplex-centroid design was applied to determine the proportions of the three flours, and the amount of water was included as a process variable at three distinct levels. According to the overall acceptability of the cakes, the tasters were separated into two groups using k-means.
  
  
  RESULTS
  After segmentation, regression models were constructed for overall acceptability of each group; R2adjustedvalues of 92.5% for group 1 and 98.9% for group 2 were obtained. Using the sequential simplex method an optimized formulation was determined for group 1 (0.49 kgwheatkg-1total flour, 0.37 kgyaconkg-1total flour, 0.14 kgmacakg-1total flourand 140.0 mL of water) and another for group 2 (0.35 kgwheatkg-1total flour, 0.65 kgyaconkg-1total flourand 120.0 mL of water). In addition to these formulations, a third formulation was proposed with a greater maca proportion (0.32 kgmacakg-1total flour), which does not significantly alter the overall acceptability of both groups. The three optimized formulations and two control formulations were evaluated through free-choice profiling. The data were evaluated using the multi-block method common components and specific weights analysis (CCSWA).
  
  
  CONCLUSIONS
  It was observed that a greater proportion of maca intensified brownness and burnt aroma and taste, whereas a larger proportion of yacon produced a better appearance, softness, sweetness and chocolate flavor. © 2017 Society of Chemical Industry.
authors.affiliation: Federal University of Technology - Paraná (UTFPR), Post-Graduation Program of Food Technology (PPGTA), Campo Mourão, PR, Brazil.
authors.forename: Marcela Marta Lazaretti
authors.initials: MML
authors.lastname: Tormena
authors.affiliation: Federal University of Technology - Paraná (UTFPR), Food Department (DALIM), Campo Mourão, PR, Brazil.
authors.forename: Luana Tabalipa
authors.initials: LT
authors.lastname: de Medeiros
authors.affiliation: Federal University of Technology - Paraná (UTFPR), Food Department (DALIM), Campo Mourão, PR, Brazil.
authors.forename: Patrícia Casarin
authors.initials: PC
authors.lastname: de Lima
authors.affiliation: Federal University of Technology - Paraná (UTFPR), Food Department (DALIM), Campo Mourão, PR, Brazil.
authors.forename: Gabriela
authors.initials: G
authors.lastname: Possebon
authors.affiliation: Federal University of Technology - Paraná (UTFPR), Food Department (DALIM), Campo Mourão, PR, Brazil.
authors.forename: Renata Hernandez Barros
authors.initials: RHB
authors.lastname: Fuchs
authors.affiliation: Federal University of Technology - Paraná (UTFPR), Post-Graduation Program of Food Technology (PPGTA), Campo Mourão, PR, Brazil.|Federal University of Technology - Paraná (UTFPR), Food Department (DALIM), Campo Mourão, PR, Brazil.
authors.forename: Evandro
authors.initials: E
authors.lastname: Bona
mesh_terms: D019659:Asteraceae / Q000737:chemistry*; D000069956:Chocolate / Q000032:analysis*; D003296:Cooking; D005433:Flour / Q000032:analysis; D005503:Food Additives / Q000737:chemistry*; D029686:Lepidium / Q000737:chemistry*; D014908:Triticum / Q000737:chemistry
chemical_list: D005503:Food Additives
keywords: common components and specific weights analysis; constrained optimization; free-choice profiling; multi-block analysis; simplex-centroid design with process variable; taster segmentation