利用反應曲面法研發新減重代餐包

Using Response Surface Methodology for New Weight-Loss Meal Replacement Development

蔡清輝(Ching-Huing Tsai) ； 楊乃成(Nae-Cherng Yang) ； 邱琬媜(Wan-Chen Chiu) ； 顏裕鴻(Yue-Horng Yen) ； 歐陽鍾美(Chung-Mei Ouyang)

《臺灣營養學會雜誌》 34卷3期 (2009/09) Pp. 95-102

https://doi.org/10.6691/NSJ.200909_34(3).0003

摘要

The main purpose of this study is using the Box-Behnken as the experimental design method and the second-order three-factor variation analysis module, to develop the optimal combination of commercial weight-loss meal replacement packets. The experiment selected the three main variables that will affect the viscosity of raw materials, respectively (X1) green tea powder, (X2) selenium yeast, (X3) glucose powder. Through the Response Surface Methodology with MINITAB 14 statistical software, we design the 15 experiment modules to determine the viscosity of various groups and identify the optimal combination of viscosity, in line with the Department of Health laid down by commercial weight-loss meal package Nutrient Reference Intake (Dietary Reference Intakes, DRIs) the ratio of nutrients. From the result, the correlation between the balance equation and viscosity of the factor experiment modules (green tea powder, selenium yeast, glucose powder) indicate the factor that affects most to the viscosity is green tea powder, followed by glucose powder selenium yeast has the minimum affect, and the factor grams are: green tea powder: 5.4 ± 0.7 g, selenium yeast: 1.3 ± 0.2 g, glucose powder 7.5 ± 0.2 g. The closest to the design value of the formulation viscosity 78 CPS (p＜0.005), will be deployed into the generation of three kinds of raw materials factor meal package, 136 ± 5 calories per pack, net weight 32 ± 0.7 grams. Through the nutrition component analysis, three major nutrients than the total calories are as follows: carbohydrate 61 % (21.7 g, protein 19% (4.7g) and fat 20% (3.3 g), other types of vitamin and mineral content analysis, are all correspond with the original design of nutrient reference intake. This study using response surface methodology to find the optimal package of commercial weight-loss meal viscosity with the nutrients mix ratio can be further used in clinical studies to discuss the significant of weight-loss in clinical and the values in commercial development.

關鍵字

反應曲面 ； 減重代餐 ； 綠茶粉 ； 硒酵母 ； 幾丁聚醣

並列摘要

The main purpose of this study is using the Box-Behnken as the experimental design method and the second-order three-factor variation analysis module, to develop the optimal combination of commercial weight-loss meal replacement packets. The experiment selected the three main variables that will affect the viscosity of raw materials, respectively (X1) green tea powder, (X2) selenium yeast, (X3) glucose powder. Through the Response Surface Methodology with MINITAB 14 statistical software, we design the 15 experiment modules to determine the viscosity of various groups and identify the optimal combination of viscosity, in line with the Department of Health laid down by commercial weight-loss meal package Nutrient Reference Intake (Dietary Reference Intakes, DRIs) the ratio of nutrients. From the result, the correlation between the balance equation and viscosity of the factor experiment modules (green tea powder, selenium yeast, glucose powder) indicate the factor that affects most to the viscosity is green tea powder, followed by glucose powder selenium yeast has the minimum affect, and the factor grams are: green tea powder: 5.4 ± 0.7 g, selenium yeast: 1.3 ± 0.2 g, glucose powder 7.5 ± 0.2 g. The closest to the design value of the formulation viscosity 78 CPS (p＜0.005), will be deployed into the generation of three kinds of raw materials factor meal package, 136 ± 5 calories per pack, net weight 32 ± 0.7 grams. Through the nutrition component analysis, three major nutrients than the total calories are as follows: carbohydrate 61 % (21.7 g, protein 19% (4.7g) and fat 20% (3.3 g), other types of vitamin and mineral content analysis, are all correspond with the original design of nutrient reference intake. This study using response surface methodology to find the optimal package of commercial weight-loss meal viscosity with the nutrients mix ratio can be further used in clinical studies to discuss the significant of weight-loss in clinical and the values in commercial development.

並列關鍵字

response surface methodology ； weight-loss meal replacement ； green tea powder ； selenium yeast ； chitosan