Evidence map›Paper›PMID 42111842›Full record

ArticleFrontiers in nutrition2026

Grey wolf optimization for sensory-driven fortification of biscuits with moringa leaf and jackfruit seed powders: balancing processing and consumer acceptance.

Dhananjay Kumar, Chaman Kumar, Ankit Kumar, Chinmaya Sahoo, Ankit Saini, Kübra Sağlam, Mehmet Ali Şimşek, Seydi Yıkmış, Emad Karrar, Moneera O Aljobair and 1 more

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Article in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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4 · The record

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5 · Who and what money

Authors and funding

11 authors.

Dhananjay KumarDr. Rajendra Prasad Central Agricultural University, Samastipur, Bihar, India.
Chaman KumarDr. Rajendra Prasad Central Agricultural University, Samastipur, Bihar, India.
Ankit KumarIcar-National Research Centre on Litchi, Muzzafarpur, Bihar, India.
Chinmaya SahooDr. Rajendra Prasad Central Agricultural University, Samastipur, Bihar, India.
Ankit SainiDepartment of Agronomy, Eternal University, Baru Sahib, Sirmour, Himachal Pradesh, India.
Kübra SağlamDepartment of Food Engineering, Faculty of Agriculture, Tekirdağ Namik Kemal University, Tekirdag, Türkiye.
Mehmet Ali ŞimşekDepartment of Software Engineering, Faculty of Engineering and Natural Sciences, Bandırma Onyedi Eylül University, Bandırma, Balıkesir, Türkiye.
Seydi YıkmışDepartment of Food Technology, Tekirdag Namık Kemal University, Tekirdag, Türkiye.
Emad KarrarDepartment of Plant Sciences, North Dakota State University, Fargo, ND, United States.
Moneera O AljobairDepartment of Sports Health, College of Sports Sciences and Physical Activity, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia.
Isam A Mohamed AhmedDepartment of Food Sciences and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Introduction: This study aimed to optimize the process parameters for developing nutritionally enriched biscuits incorporating Methods: A Box-Behnken design was employed to evaluate the effects of MOLP percentage (10-30%), baking temperature (170-200°C), and baking time (10-14 min) on six critical responses: spread ratio, colour index, hardness, water activity, baking weight loss, and overall sensory acceptability. In addition to RSM-based numerical optimisation, the Grey Wolf Optimisation (GWO) algorithm was used to further optimise the polynomial models generated by RSM, enabling a robust metaheuristic search for global optima and enhancing the reliability of the optimised process conditions. Results: Numerical optimization yielded an ideal formulation comprising 10% MOLP, 30% jackfruit seed powder, a baking temperature of 193.68°C, and a baking time of 13.97 minutes. The optimized biscuit exhibited a spread ratio of 6.22, colour index of 161.68, hardness of 2500.58 g, water activity of 0.66, baking weight loss of 7.23%, and overall acceptability score of 7.95, with a desirability of 0.828. Discussion: Validation trials showed strong agreement between predicted and experimental values for most responses (

Indexed as

biscuitsgray wolf optimizationjackfruit seed powdermoringa leaf powderprocess parameter optimization

Identifiers

PMID42111842
PMCPMC13154271

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