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

Area of Science:

• Food Science
• Nutritional Science
• Process Engineering

Background:

• Spicy red pepper paste (Awaze) production requires optimization for nutritional and processing quality.
• Incorporating antioxidants, minerals, and fiber can enhance Awaze properties.
• Existing production methods may not fully leverage the potential of key ingredients.

Purpose of the Study:

• To develop an optimized formulation for spicy red pepper paste (Awaze).
• To evaluate the impact of specific ingredient proportions on key quality parameters.
• To establish processing guidelines for enhanced nutritional and processing quality.

Main Methods:

• Utilized D-optimal mixture design for formulation optimization.
• Evaluated parameters including color value (a*), antioxidant content, mineral content, fiber content, chewiness, and viscosity.
• Compared optimized formulation properties against a control sample.

Main Results:

• The optimal Awaze formulation consists of 65.66% red pepper, 10% garlic, 19.08% red onion, and 5.25% ginger.
• Optimized formulation showed a 3.12-fold increase in redness (a*) and 44.6% average antioxidant activity compared to control.
• Enhanced fiber content, chewiness, and viscosity were observed in the optimized formulation.

Conclusions:

• The developed Awaze formulation exhibits superior nutritional and processing characteristics.
• This optimized blend of red pepper, garlic, red onion, and ginger is recommended for commercial and household production.
• The study demonstrates a viable method for producing high-quality Awaze with improved health benefits and usability.