Applying Factorial Modeling to the Optimization of Textural Descriptors and Sensations Relative to Obtaining the Experimental Prototype of Chickpea Puree with Avocado.

The aim of this study was to obtain an optimized recipe for a chickpea avocado puree food prototype. The optimization was performed using a model constructed from the results of a 23 factorial experimental design with central points. The model correlates three factors set through the recipe-chickpea content, avocado content and sugar-to-vinegar ratio- with some measurable quality indicators-instrumentally determined textural descriptors, sensorial determined textural descriptors and acidity. The nine recipes for the chickpea and avocado puree corresponding to the 23 experiments and the central point were compared in order to select the best candidate for the prototype. The statistical analysis of the results through ANOVA has shown that the instrumental and sensorial texture indicators are influenced by ale factors and al interactions between them (all combination of two and all three) (p < 0.05). The influence of vinegar-to-sugar ratio and of the interaction of all three factors on acidity in the current experimental context cannot be statistically sustained (p > 0.05). The significance of the coefficients of the regression model was also statistically confirmed. The destabilizing force had values between 59.5 g and 108.3 g, the total acidity (expressed in acetic acid grams/100 g product) was between 0.8 and 1.62 and the sensory scores were between 8.8 and 11 points out of a maximum of 25 points. The recipe that was chosen as optimal, both for its sensorial and chemo-physical properties, (instrumental texture and acidity) was that corresponding to experiment 1. The recipe is based on an equal proportion of chickpeas (x1) and avocado (x2) and with a ratio between sugars and acid (x3) of 32.5. The values of the force (Y1) for exp.1 was 63.7 g and, according to the mathematical model, the most significant influence is of the chickpea and avocado quantities and sugars/acids ratio. The cohesion forces between the ground chickpea particles and avocado resulting from the protein-lipid interaction influenced the textural properties (hardness, spreadability, consistency and creaminess) to a cumulative value of 2.75 out of a maximum of 5. The product obtained following the recipe corresponding to experiment 1 has an acidity (expressed as gram of acetic acid/100 g product) of 0.960 and a humidity of 74.9% (the highest of all recipes). The product has the user acceptability and the quality indicators needed for mass production and commercialization. It can contribute to the increase in avocado consumption and popularity in Romania.