Optimization of spicy red pepper paste (Awaze) formulation by D‐optimal mixture design

Optimization of spicy red pepper paste (Awaze) formulation by D‐optimal mixture design

Abstract The aim of this study was to produce spicy red pepper paste (Awaze) by addition of various sources of antioxidant, mineral, and fiber and optimize better processing methods of the paste. For this purpose, D‐optimal mixture design was used, Awaze considering color value (a*), antioxidant con...

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Bibliographic Details
Main Authors: Biadge Kefale, Mulugeta Admasu Delele, Solomon Workneh Fanta, Solomon Abate
Format: Article
Language:English
Published: Wiley 2024-03-01
Series:Food Science & Nutrition
Subjects:
awaze
D‐optimal
nutritional content
optimization
spice
Online Access:https://doi.org/10.1002/fsn3.3874

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