Titel Deelnemers "Korte inhoud" "Tailoring the formulation of sugar-snap cookies to lower in vitro starch digestibility: A response surface modelling approach" "Leonardo Mulargia, Elien Lemmens, Kurt Gebruers, Peter Goos, Arno Wouters, Jan Delcour" "An I-optimal response surface experimental design revealed impacts of dough moisture content (DMC, 14-22%) and level of wheat flour substitution (10-50%) by wheat gluten and one of six different native starches [wheat, (waxy) maize, rice, potato, pea] on sugar-snap cookie starch thermal properties, in vitro starch digestion, dough and cookie hardness and spread ratio. Increasing DMCs from 14 to 22% increased the cookie starch digestion rate constants of each starch source used. A linear increase of the constant by 25-30% across the 14 to 22% DMC range for all starches was predicted and validated. That cookie spread and hardness were related to the water retention capacity of the native starches used suggested that they underwent limited changes during baking. For each starch examined, formulations were optimized to lower in vitro starch digestion rate and extent, and cookie hardness, while maximizing dough spread ratio." "Why do fans go to football games? A discrete choice analysis of ticket buyers' preferences" "Peter Goos" "Profiles in the Teaching of Experimental Design and Analysis" "Peter Goos" "Blocking OMARS designs and definitive screening designs" "Peter Goos" "Adaptive and robust experimental design for linear dynamical models using Kalman filter" "Arno Strouwen, Bart Nicolai, Peter Goos" "Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies" "Celine Verdonck, Yamina De Bondt, An Bautil, Niels Langenaeken, Kristof Brijs, Peter Goos, Christophe Courtin" "The final quality of wholemeal wheat bread is determined by the process parameter settings and leavening strategy. We hypothesise that the used leavening strategy may influence the optimal process parameter settings and, as such, the specific volume of the bread loaf. To analyse this interaction, bread was leavened with (i) a type 1 sourdough (SB), (ii) a type 1 sourdough combined with baker's yeast (YSB), or (iii) baker's yeast (YB). For each leavening strategy, the specific volume of bread, in response to variations in mixing time (4-10/4-14 min), water absorption (60-85 %), and proofing time (1-7/1-3 h), was analysed using an I-optimal response surface experimental design. Data modelling identified a substantially lower maximal specific volume of SB (2.13 mL/g), compared to YSB (3.30 mL/g) and YB (3.26 mL/g). The proofing time and water absorption mostly influenced the specific volume of the SB and YSB, respectively. However, the mixing and proofing times mainly affected the specific volume of YB. The type 1 sourdough reduced the mixing time and water absorption required for an optimal specific volume of bread compared to baker's yeast. These results challenge the idea of yielding higher volumes upon using sourdough compared to baker's yeast and highlight the importance of optimisation of bread dough formulations and breadmaking processes." "Enumeration of regular fractional factorial designs with four-level and two-level factors" "Alexandre Bohyn, Peter Goos" "Analysis of data from orthogonal minimally aliased response surface designs" "Peter Goos" "Stabilisation of vitamin A by wheat bran is affected by wheat bran antioxidants, bound lipids and endogenous lipase activity" "Eline Van Wayenbergh, Niels Langenaeken, Peter Goos, Imogen Foubert, Christophe Courtin" "Food fortification is an efficient strategy to combat vitamin A deficiency. However, the stability of vitamin A during storage is low. Cereal bran can be used as a natural and affordable stabilising agent, but the mechanism behind this stabilisation remains unclear. To unravel this mechanism, vitamin A stabilisation was studied during an accelerated storage experiment (60 °C, 70% relative humidity) using a set of 30 in-house modified wheat bran samples. The characteristics of these samples were linked to vitamin A stabilisation during storage using forward regression modelling. While all wheat bran samples could stabilise vitamin A to a significant extent, the stabilising effect was more pronounced for samples with a high antioxidant capacity, high bound lipid content and low lipase activity. The main effect of lipase activity was more than thrice as large as the main effects of antioxidant capacity and bound lipid content. These results suggest that wheat bran antioxidants and bound lipids protect vitamin A from degradation during storage, while endogenous lipase activity counteracts the stabilising effect. Based on these findings, modified wheat bran mixed with vitamin A can be a cost-effective and healthy aid in food fortification by providing high vitamin A stability." "Systematic enumeration of two-level even-odd designs of strength 3" "Eric Schoen, Peter Goos"