MODELING FUNCTIONAL-PROPERTIES OF FOOD IN GREDIENTS USING EXPERIMENTSWITH MIXTURES .1. SOLUBILITY AND WATER-ABSORPTION

The objetive of this paper was to study some functional properties of ingredients (powder) in ternary system. A simplex centroid design was employed to establish the proportion of the mixtures. The experimental data was adjusted by special cubic equation (Scheffe canonic model). For the skin milk, whey and soluble soy extract system, it was studied water absorption and nitrogen solubility index (pH = 6.5). The models developed were statistically significant at the 0.1% (p < 0.001) leve l. Ternary diagrams built from the models can constitute an important instrument for formulation and/or ingredient substitution in food prod ucts development.